Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground beef, 90% lean
- 0.9 oz (25 g) fine breadcrumbs
- 2.8 oz (80 g) onion, finely grated
- 0.5 oz (15 g) parsley, chopped
- 1.0 tsp (2 g) ground cumin
- 1.0 tsp (2 g) paprika
- 3.5 oz (100 g) dry medium bulgur
- 6.3 oz (180 g) tomato, chopped
- 8.5 US fl oz (250 ml) water
- 2.0 tsp (9 g) olive oil
- 0.3 tsp (2 g) salt
Method
- Mix beef, breadcrumbs, half the onion, half the parsley, cumin, paprika and half the salt. Shape into six small oval patties.
- Heat half the oil in a saucepan, soften the remaining onion for 3 minutes, then add tomato, bulgur, water and remaining salt.
- Cover and simmer for the package cooking time, usually 12–15 minutes, then rest covered for 5 minutes.
- Meanwhile, heat remaining oil in a skillet and cook kofte for 5–7 minutes per side until the centers reach 160°F (71°C). Serve three per person with bulgur and remaining parsley.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Wheat in breadcrumbs and bulgur.
Approximate nutrition per serving: 566 kcal · Protein 41 g · Carbohydrates 51 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.