Bulgur Meatballs (Keftede)
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Bulgur Meatballs (Keftede)
  Meatballs  
Last updated 6/12/2012 1:11:20 AM. Recipe ID 38794. Report a problem with this recipe.
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      Title: Bulgur meatballs (keftede)
 Categories: Meats, 4star
      Yield: 4 Servings
 
    3/4 c  Bulgur
    1/2 c  Chickpeas; cooked 4 oz
      1 lb Ground lamb; lean, see note
    1/2 c  Bread crumbs
           (finely crumbled pita bread)
      1 lg Egg; slightly beaten
    1/4 c  Fresh lemon juice
      1    Clove garlic; crushed
  1 1/2 ts Ground coriander
      1 ts Ground cumin
    1/2 ts Salt
    1/4 ts White pepper
    1/4 c  Chopped parsley; or mint or
           -mix
      3 tb Virgin olive oil; or less
      1    Sprig fresh mint; for
           -garnish
           Salad leaves; for garnish
    1/3 c  Plain lowfat yogurt;
           -optional
 
  VARIATIONS Use less meat. Substitute ground turkey 1 medium egg for
  the large
  
  PREPARATION   (30 minutes) - Place the bulgur in a small bowl, add
  enough cold water to cover and let soak for 10 minutes. Drain through
  a sieve lined with a piece of cheesecloth. Wrap the cheesecloth
  around the bulgur and squeeze out the excess water. - OR USE INSTANT
  ~ Place the chickpeas in a blender or a food processor fitted with a
  metal blade and blend until finely chopped. (Or coarse chop)
  
  COOKING  (30 minutes chilling and 30 minutes cooking) - Place the
  bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic,
  coriander, cumin, salt, pepper and mint in a large mixing bowl and
  combine well. - With cold, wet hands, roll the mixture into 30
  balls,about 1-1/2 in (3 cm) in diameter. Place on a large plate,
  cover and refrigerate for at least 20 minutes. Re-roll the chilled
  meatballs, if necessary, to refine the shape. ~ Heat half the oil in
  a large, non-stick skillet over medium heat. Reduce the heat to low,
  add half the meatballs and cook, moving and turning over frequently,
  until browned on all sides and cooked in the center, about 6 to 8
  minutes. Test one for pink-center. Transfer to paper toweling when
  done. Cover with foil to keep warm. - Heat the remaining oil in the
  skillet and cook the remaining meatballs. - Place meatballs on a warm
  serving platter. Serve hot, garnished with mint and salad leaves or
  dandilion greens. Serve with yogurt in a bowl.
 




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Recipe ID 38794 (Apr 03, 2005)

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