Bulgur kofte with yogurt and chard

Ingredients for 1 servings:

• 80 g bulgur, fine
• 25 ml water, boiling
• 25 g onion(s)
• 40 g minced beef
• 1 tsp tomato paste
• some sea salt
• some pepper, black
• some paprika powder, sweet
• some chili flakes
• some cumin powder
• some sumac
• 1 pinch(s) of sugar
• 3 g flour, for dusting
• 10 g oil for frying
• 125 g chard, roughly chopped
• 40 g yogurt, 10% fat
• 1 garlic clove(s)
• some sea salt
• some pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Meta-type Beta, oriental cuisine

Pour 25-45 ml of boiling water over the bulgur in a bowl, stir well, and let it swell, covered, for about 15 minutes. Finely dice the onion and then mix well with the swollen bulgur, the minced meat, 1 teaspoon of paprika paste, sumac, cumin, sea salt, and pul biber by hand. (The paprika paste can also be replaced with 1 teaspoon of tomato paste and 1 teaspoon of sweet paprika.) Shape the bulgur mixture into walnut-sized balls with your hands and toss in a little flour. Brown the bulgur kofte evenly on all sides in a pan with 1 tablespoon of neutral oil, 1 teaspoon of tomato paste, and a pinch of sugar. For the chard yogurt, wash the chard leaves, remove the stalks if necessary, and cut the leaves into approximately 1 cm thick strips. Add them to a pot with a little oil and sauté with the lid on over low heat for about 5 to 10 minutes, until the leaves are soft and wilted. Remove the chard leaves from the pot and let them cool. Finely chop the garlic cloves and add them to the yogurt using a garlic press. Mix the chard with the yogurt and season with sea salt and pepper. Serve the bulgur kofte with the chard yogurt. If you like it spicy, you can add a little more pul biber or chili oil.