John Myers
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Turkish-style Meat Rolls with Tomato Bulgur
The perfect turkish-style meat rolls with tomato bulgur recipe with a picture and simple step-by-step instructions.
Meat rolls (Köfte)
- 250 g Ground beef (or lamb and veal mixed, or to taste)
- 0,25 tsp Mixed with cumin
- 0,25 tsp Tajine spice
- 0,5 tsp Hot or noble sweet peppers
- 0,25 tsp Separate oregano
- 1 Shallot, finely diced
- 0,25 bunch Flat leaf parsley finely chopped
- Salt, pepper to taste
- Oil for frying
bulgur
- 125 g Bulgur
- 1 Diced onion
- 2 Red Cut peppers into approx. 2 cm cubes
- 1 handful Cherry tomatoes cut in half or quartered
- 1 tsp Tomato paste
- 250 ml Vegetable broth possibly a little more
- Oil for frying
- Salt pepper
- 4 Stems Flat leaf parsley
Dip
- 150 g Natural yoghurt 3.5%
- 1 Garlic pressed or finely chopped
- Salt, pepper, paprika
- First prepare the chopping rolls. Add all ingredients, except oil, to the meat and knead with your hands to form a homogeneous dough. Place in the refrigerator for a few hours so that the flavors can spread out well. Then form 4 rolls from the minced meat. If you like, you can also make balls or stick the whole thing on skewers.
- Heat oil in two pans. Steam the diced onions in a pan until translucent, then fry the tomato paste. Stir in the pepper pieces. Salt and pepper. Add bulgur and 250 ml stock and simmer for 20 minutes over a mild heat. After 10 minutes stir in the tomatoes and add a little more stock if necessary.
- In the meantime, fry the meatballs in the second pan until they are brown. Take out of the pan.
- Finally, remove the roast set from the meat pan with a little water or stock and stir into the finished bulgur with the chopped parsley. Now place the meatballs on top and serve. We had a yoghurt garlic dip with it. That makes the whole thing even fresher.
- It was delicious.
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