Turkish-style Meat Rolls with Tomato Bulgur

5 from 2 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


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


  • 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


  • 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.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Zucchini – Spaghetti with Cream Cheese and Tomatoes

Pork Medallions on Vegetables