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.   

Dry Meatballs (Kuru Köfte)

Dry meatball is basically a type of meatball fried in oil. It is quite common in Turkey because of its pleasant taste and simple recipe. One thing I can say is it can be a unique companion to go with fried potatoes, which I take as people all around the world love the same. I am not qualified enough with frying food yet, so I was glad when my mom decided to make it. Here is what may seem like a long list of ingredients. We occasionally omit black pepper and parsley, but it is delicious either way :)

Ingredients: 

1 lb ground meat 

2-3 slices of stale bread ground into crumbs

1 medium sized onion, grated

1 egg

1 tsp cumin 
½ tsp baking soda

5 springs of finely chopped parsley

1 tsp ground black pepper

1 tsp red pepper flakes
1 tsp thyme
1 tsp salt to taste

Instructions:

- In a large bowl, knead the ground meat, onion and bread crumbs thoroughly.
- Add all the remaining ingredients and keep kneading until fully blended.
- Taking walnut-size pieces, roll the meat into small balls and shape it, pressing lightly with your palms.
- Heat oil in a frying pan and deep-fry the meatballs on high heat until browned on each side.
- Drain the excess oil on a paper towel.
- Serve warm or cold.