Bulgur Koftesi, The Best Meatball In The Middle East

It's no exaggeration to say that Middle Eastern cuisine boasts the most kofte (patties); there are dozens of shapes, flavours and combinations to taste a good roasted ground beef. It is challenging to decide which is better; that's why today we bring another kofte recipe, mixing 50% ground beef with 50% medium bulgur.
Incorporating bulgur into kofte has many benefits; wheat is healthier than beef, it's also cheaper… and to top it all off, it gives a crunch to kofte that you can't get any other way.
What is Bulgur Kofte?
Bulgur kofte consists of ground bulgur that is mixed with ground beef or lamb, and spices like cumin, paprika, and parsley, as well as chopped onions, tomatoes. The mixture is shaped into small balls or oval patties, which are then fried or grilled. Bulgur kofte is a popular dish in Turkey and is often served as a main course, accompanied by a salad or yogurt sauce. 
In addition to being delicious, bulgur kofte is also a healthy dish as bulgur is a nutritious grain that is rich in fiber, protein, and other essential nutrients. 
What are the best seasonings for Bulgur Kofte?
Humankind is indebted to the Arab world and its seasonings; the intensity, the way they are used, and the combinations are distinctive features of Middle Eastern cuisine. When you taste any meat in an Arabian restaurant, you know it has "something". That undefined flavour is the potent mixture of seasonings only allowed in Arabian cuisine. 
On the other hand, Western cuisine has created an imaginary barrier between "sweet seasonings" and "savory seasonings"; thus, it is impossible to find a meat seasoned with cinnamon, nutmeg or cloves. These barriers are blurred in Arab cuisine to give way to other unknown flavors. 
In the Middle Eastern cuisine, various herbs, spices, and seasonings are used to flavor bulgur koftesi. Some of the most common seasonings include:
  1. Allspice: This spice has a sweet and warm flavor that is often used in Middle Eastern meat dishes.
  2. Cumin: A staple spice in Middle Eastern cuisine, cumin has a warm, earthy flavor and is often used to season lamb and beef dishes.
  3. Cinnamon: Cinnamon adds a sweet and aromatic flavor to meat dishes and is often used in stews, tagines, and other slow-cooked dishes.
  4. Paprika: This spice adds a mild heat and smoky flavor to meat dishes and is often used in kebabs and stews.
  5. Turmeric: Turmeric adds a warm, earthy flavor and a yellow color to meat dishes, and is often used in stews and rice dishes.
  6. Coriander: Coriander has a citrusy and slightly bitter flavor, and is often used to season meat dishes as well as vegetables and sauces.
  7. Garlic: Garlic is used extensively in Middle Eastern cuisine, and is often added to meat dishes for its pungent flavor.
  8. Ginger: Ginger adds a warm, spicy flavor to meat dishes and is often used in tagines and stews.
These seasonings, along with others like mint, parsley, and lemon juice, are used to create rich and flavorful meat dishes in Middle Eastern cuisine. The specific seasonings used in bulgur kofte are: allspices, cumin, cinnamon, paprika and ginger. 
Simpler but also quite effective. To obtain the perfect Kofte, choose meat with a fat percentage of at least 5% and do not hesitate to knead it for about 10-15 minutes. Many people prefer to use lean meat and add an egg as a binder, but natural fat's consistency and softness are irreplaceable. And to prevent the Kofte from breaking, knead, knead, knead, knead.

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