BULGARIAN BURGERS (KUFTEH)
aka kafta, kofta, koefta. Served on crusty rolls or country-style bread and reportedly a popular snack in Bulgaria. Not to be confused with Arab kufteh which is grilled ground lamb kebabs or meatballs. Source: Steven Raichlen.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to high.
- Combine all the ingredients in a bowl; stir to mix with a wooden spoon (test the mixture for seasoning by sauteing a teaspoon of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cumin to the remaining mixture; should be highly seasoned).
- Divide the meat into 4 equal parts; lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about ¾ inches thick.
- When ready to cook, oil the grill grate; arrange burgers on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked through, about 4 minutes per side.
- Serve immediately.
Nutrition Facts : Calories 240.9, Fat 16, SaturatedFat 6.1, Cholesterol 87.5, Sodium 662.5, Carbohydrate 2.1, Fiber 0.5, Sugar 0.8, Protein 20.9
TABRIZ STYLE KUFTEH
An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours.
Provided by echo echo
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
- Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
- Add beef broth to the dish and bake at 350F 45 minutes.
Nutrition Facts : Calories 487.2, Fat 23.2, SaturatedFat 9.3, Cholesterol 60.3, Sodium 324.5, Carbohydrate 48.8, Fiber 6.7, Sugar 7.1, Protein 21
RED LENTIL AND BULGUR KUFTEH
I adapted this from an Armenian recipe that I found on the back of my packet of red lentils. Kufteh (Persian), köfte (Turkish), and kibbeh (Arabic) are round walnut size patties usually made from pounded meat (the word means "pounded") but sometimes made with fish or vegetable pulp, mixed with fine bulgur, herbs, and spices. Serve this vegetarian version as an appetizer or a side dish.
Provided by Martha Rose Shulman
Time 1h30m
Yield about 30 kufteh, serving 6 to 8 as an hors d'oeuvre.
Number Of Ingredients 10
Steps:
- Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
- Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 1 gram
BULGARIAN BURGERS / KUFTEH
Number Of Ingredients 7
Steps:
- 1. Preheat the grill to high.2. Combine all the ingredients in a mixing bowl and stir to mix with a wooden spoon. To test the mixture for seasoning, sauté a teaspoon of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cumin to the remaining mixture as necessary the mixture should be highly seasoned.3. Divide the meat into 4 equal portions. Lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about 3/4 inch thick (see Note).4. When ready to cook, oil the grill grate. Arrange the burgers on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked through, about 4 minutes per side. Serve immediately.Serves 4Note: If not planning to cook immediately, place on a large plate, cover loosely with plastic wrap, and refrigerate.
Nutrition Facts : Nutritional Facts Serves
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