Grilled Bulgur Kefta with Herbs & Chilies

1/2 Cup Fine-grained bulgur
1 Pound Medium-fat ground lamb
1 Cup Minced onions
1 Jalapeno -- seeded and minced
1 Small Sweet red pepper -- seeded and minced
2 Teaspoons Crushed garlic
1/2 Teaspoon Crushed red pepper flakes
1 1/2 Teaspoons Freshly ground cumin
1/2 cup Chopped flat-leaf parsley
1/2 cup Chopped fresh mint leaves
Salt -- to taste
Black pepper, freshly ground -- to taste
2 tablespoons Olive oil

Wash bulgur, put it in a bowl, sprinkle generously with enough water to moisten, and let stand 30 minutes. Add all the remaining ingredients, season with salt and pepper, and knead to blend. Mix to a paste in food processor. Shape egg-size pieces in inch-thick oval patties (kefta). Grill on both sides until golden and crisp. Or you can cook them in a cast iron skillet heated very hot and coated lightly with oil.

Serves 4.

Comments: Bulgur gives these spicy kefta a nutty flavor.

Tandoori Chicken
Courtesy of Linda

3 cloves garlic; crushed
275 g natural yogurt
2 teaspoons garam masala
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
4 100 g chicken breast fillets; skinned
cooked rice; to serve
coriander leaves; to garnish

Mix the garlic, yogurt and spices together in a large bowl. Cut a few slashes into the flesh of the chicken and cover with the yogurt mixture. Cover and refrigerate overnight or for at least 2 hours. Place on a wire roasting rack in a roasting tin and bake at 200 C / 400 F / Gas 6 until brown and tender.

Serve with cooked rice and garnish with coriander leaves.

Yield: 4 servings
 

 

 

 
 

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