Bulgur Kofta (Bulgur Köftesi)

So recently I found out that Middle Eastern meatballs have distinctive varieties under the name of Kofta. The distinctiveness of Turkish meatballs comes from the additions of rice and bulgur to the meat as well as regional spices and herbs. Bulgur Kofta is served warm with any kind of rice and/or bread. It is a most enjoyable and common dish served by many household in Turkey.   

Ingredients

½ pound ground meat

½ cup fine bulgur

1 big onion, grated

1 tbsp tomato paste

2 tbsp dry sweet basil, crumbled

1 tsp red pepper flakes

½ tsp cinnamon

1 tsp butter

2 tsp salt

Instructions

- In a large bowl, mix the ground meat, bulgur, onion, ½ tbsp tomato paste, basil, pepper flakes, cinnamon and 1 tsp salt.

- Knead them thoroughly until it is fully blended. Then shape them like marbles.

- Place the butter and remaining ½ tbsp tomato paste and 1 tsp salt in a pan.

- Fill half of the pan with water and let it boil. Then add the meatballs.

- When the water starts boiling a second time, turn the heat to lowest and cook for about 1 hour.