1
Soften the bulgur
10 minSoak the fine bulgur in hot water for 10 minutes to soften.
Köfte and Kebab
This meatball stew, suited to party tables, is made whole-grain with fine bulgur and bulked up with chickpeas, cooked quickly in a pressure cooker. Keeping its flavour even when cold also makes it suitable for a late-night snack.
Step by Step
How to make it?
2
Shape the meatballs
20 minKnead the ground beef with the chopped onion, softened bulgur, egg, flour, salt and black pepper, and shape into equal-sized meatballs.
3
Cook in the pressure cooker
15 minAdd the meatballs to the pressure cooker with the boiled chickpeas, water and tomato paste, seal the lid, and once it reaches pressure cook for 15 minutes.
4
Rest and serve
10 minRelease the pressure, rest for 10 minutes, then serve.
Reminder
Shape all the meatballs the same size before adding them to the pressure cooker, or the smaller ones will overcook and fall apart. Allergens: contains wheat (gluten) and egg.
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