Cig Kofte

Name: Cig Kofte
Ingredients: 1/2 pound bulgur, preferably fine grain (#1); 1/2 to 3/4 pound boneless fresh lamb (from the leg or loin) or beef (preferably tenderloin); 1 teaspoon not-too-hot pure chile powder, like New Mexico, or a pinch or two of cayenne, or to taste; 1 medium onion, finely chopped; 1 teaspoon ground cumin, or to taste; 1 tablespoon tomato paste; 1 cup finely chopped fresh parsley or cilantro leaves; Salt and black pepper to taste; Lemon wedges for serving

9 ingredients

7 steps

Ingredients

1/2 pound bulgur, preferably fine grain (#1)
1/2 to 3/4 pound boneless fresh lamb (from the leg or loin) or beef (preferably tenderloin)
1 teaspoon not-too-hot pure chile powder, like New Mexico, or a pinch or two of cayenne, or to taste
1 medium onion, finely chopped
1 teaspoon ground cumin, or to taste
1 tablespoon tomato paste
1 cup finely chopped fresh parsley or cilantro leaves
Salt and black pepper to taste
Lemon wedges for serving

Directions

1

Put the bulgur in a bowl and cover with boiling water; put a plate on the bowl and let the bulgur sit until fairly tender, about 30 minutes.
2

Drain, then squeeze dry.
3

Meanwhile, cut the meat into chunks and pulverize it in a food processor, stopping the machine to scrape down the sides occasionally; process until it will not become any finer.
4

Combine the meat and bulgur in a bowl and knead for a minute with your hands.
5

Add the remaining ingredients except the lemon and knead a little more.
6

Taste and adjust the seasoning.
7

Form the mixture into small balls or logs and serve immediately (or refrigerate, covered, for up to a couple of hours) with the lemon.