Bulgur Kofte (Bulgur Köftesi)

I don't know if you have noticed that I like bulgur, different types of bulgur, and anything with bulgur. I especially like it in kofte form, such as this, this, and this. Bulgur kofte is yet another bulgur dish in kofte form. The recipe belongs to my mom and has long been a family favorite. Bulgur gives a nice, nutty flavor to what would otherwise be a regular kofte recipe. We usually enjoy it in summer, since it is lighter than all-meat version and wonderful off the grill. I recently discovered that Ayla Algar's Classical Turkish Cooking includes a similar recipe, so what follows draws from both.   

serves four

• 1 pound ground beef (80% lean) [Algar uses ground lamb]
• 1/2 cup fine bulgur
• 1 big or 2 medium onions, grated
• 1 green pepper, preferably a spicy variety, finely chopped
• 1 tsp crushed red pepper flakes
• 1 to 1 1/2 tsp cumin
• 1/3 bunch flat leaf parsley, finely chopped
• 3 cloves of garlic, minced
• 1/3 cup mint, finely chopped (or 1 1/2 tbsp dried mint flakes or dried basil)
• 2 tbsp olive oil
• salt and black pepper to taste

-Place the bulgur in a bowl and pour just enough hot water over it to barely cover. Let stand for 15 minutes.
-Add the remaining ingredients, season with salt, and mix well. 
-Shape pieces slightly larger than a walnut into oval patties.
-Grill until both sides are charred and crisp, or cook in a lightly oiled pan over medium on heat, turning once.

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