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