Boulgour ET Koftê Turque 🇹🇷 Un repas qui change

Ingredients

• 1/2 medium Red Onion (roughly chopped)
• 1 whole Red Bell Pepper (half diced for meat, half finely diced for bulgur)
• 4 cloves Garlic (peeled)
• 1 small bunch Fresh Parsley (washed)
• 1 small bunch Fresh Cilantro (washed)
• 450 g Ground Meat (Beef or Veal) (lean, can use beef or veal)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Sweet Chili Powder (Piment Doux)
• 1 tbsp Olive Oil (extra virgin, for meat mixture)
• 2 tbsp Olive Oil (for sautéing pepper)
• 1 tbsp Unsalted Butter
• 1 tbsp Tomato Paste Concentrate
• 300 g Fine Bulgur (well washed)
• 600 ml Water
• 1/2 tsp Salt (for bulgur)
• 1/2 tsp Sweet Chili Powder (Piment Doux) (for bulgur)

Instructions

1. Prepare Meat Mixture

   Roughly chop half a red onion and half a red bell pepper. Place them in a blender with 4 peeled garlic cloves, a small bunch each of parsley and cilantro, 450 g ground meat, 1 tsp salt, ½ tsp black pepper, ½ tsp cumin, 1 tsp paprika, ½ tsp sweet chili powder, and 1 tbsp olive oil. Blend until a smooth, slightly sticky paste forms.

   Time: PT15M

2. Marinate Meat

   Transfer the meat paste to a bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour. This firms the mixture and deepens the flavor.

   Time: PT1H

3. Dice Remaining Pepper

   Finely dice the remaining half of the red bell pepper for the bulgur pilaf.

   Time: PT5M

4. Sauté Pepper

   Heat 2 tbsp olive oil in a sauté pan over medium heat. Add the diced pepper and cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Butter and Tomato Paste

   Stir in 1 tbsp butter and 1 tbsp tomato paste; cook, stirring, until the butter melts and the paste is evenly incorporated, about 1 minute.

   Time: PT1M

   Temperature: medium heat

6. Combine Bulgur and Water

   Add 300 g washed bulgur, ½ tsp salt, ½ tsp sweet chili powder, and 600 ml water. Stir to distribute evenly.

   Time: PT2M

7. Cover and Simmer

   Cover the pan and let the bulgur simmer for 15 minutes over medium heat.

   Time: PT15M

   Temperature: medium heat

8. Finish Cooking Bulgur

   Uncover, stir, and continue cooking uncovered until all water is absorbed, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

9. Rest Bulgur

   Remove the pan from heat, cover again, and let the bulgur sit for 10 minutes. This makes it fluffy and slightly sticky.

   Time: PT10M

10. Shape Meat Skewers

    While the bulgur rests, keep a bowl of cold water nearby. Wet your hands frequently and shape the chilled meat mixture into small, elongated kebab sticks (about 8 cm long).

    Time: PT10M

11. Cook Meat Skewers

    Heat a skillet over medium‑high heat, brush lightly with olive oil, and place the meat skewers. Cook 2‑3 minutes per side until browned and cooked through, total about 6 minutes.

    Time: PT6M

    Temperature: medium‑high heat

12. Plate and Serve

    Spoon a dome of bulgur onto each plate, top with two meat skewers, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Red Onion: White onion
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Fresh Cilantro: Dried cilantro (1 tsp)
• Instead of Ground Meat (Beef or Veal): Ground lamb
• Instead of Salt: Sea salt
• Instead of Sweet Chili Powder (Piment Doux): Mild paprika
• Instead of Olive Oil: Vegetable oil
• Instead of Olive Oil: Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Tomato Paste Concentrate: Tomato puree (1 tsp)
• Instead of Fine Bulgur: Coarse bulgur (longer cooking)

Equipment Needed

• Chef's Knife
• Cutting Board
• Blender
• Mixing Bowl
• Plastic Wrap
• Sauté Pan
• Small Brush
• Skillet for Meat
• Measuring Spoons
• Measuring Cup
• Spatula
• Serving Plate

Critical Steps — Do Not Skip

• Blend meat mixture until smooth but not over‑processed.
• Refrigerate the meat mixture for at least 1 hour.
• Cook bulgur until all water is fully absorbed.
• Cook meat skewers until browned and reach safe internal temperature.

Chef Tips from the Video

• Use a mixture of beef and veal for extra juiciness.
• A dash of smoked paprika adds depth without heat.
• For a richer flavor, finish the bulgur with a drizzle of lemon juice.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Meat skewers freeze well for up to 2 months; reheat thoroughly.

Room temperature: Do not leave cooked bulgur or meat at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat mixture a day ahead and keep it refrigerated.
• Cook the bulgur in advance, cool, and reheat gently with a splash of water.
• Skewers can be frozen raw; thaw in the fridge before cooking.

Frequently Asked Questions