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Categories:
vegetable broth bulgur uncooked hot pepper ground cumin chickpeas tomatoes red bell peppers cucumber parsley fresh basil olive oil lemon juiced ground beef onion red chile pepper fresh mint egg breadcrumbs vegetable oil lemon zest
Viewed: 19 - Published at: 6 years agoIngredients
- 2 cups vegetable broth reduced-sodium
- 1 cup bulgur uncooked
- 1 teaspoon hot pepper sauce
- 1 teaspoon ground cumin
- 1 can chickpeas 15 oz, drained and rinsed
- 15 cherry tomatoes diced
- 2 red bell peppers deseeded and chopped
- 1/2 cucumber peeled and chopped
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh basil chopped
- 1/4 cup olive oil
- 1/2 lemon juiced
- 1 pound ground beef
- 1 onion finely diced
- 1 red chile pepper minced
- 1/3 cup fresh mint leaves chopped
- 1 egg
- 1 tablespoon dry breadcrumbs
- 2 tablespoons vegetable oil
- lemon zest for garnish
Method
- Bring the broth to a boil in a medium saucepan. Remove from the heat. Stir in the bulgur, hot pepper sauce, 1/2 tsp cumin and salt and pepper to taste. Cover and let stand for 20 mins until tender.
- In a large bowl, mix together the chickpeas, cherry tomatoes, bell peppers, cucumber, half the parsley and half the basil. Fold in the bulgur, then mix in the olive oil and lemon juice. Season with salt and pepper. Set aside.
- In another bowl, combine the ground beef, onion, chile pepper, mint, egg and breadcrumbs. Add the remaining parsley, basil and cumin and season with salt and pepper. Mix until combined, then form into 12 oval-shaped kofta meatballs. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the koftas and cook for 12-15 mins until browned and cooked through. Divide the bulgur salad and koftas among four plates. Garnish with the lemon zest and serve.
