Bulgur is the biological brother of couscous (although not as famous as him!). It’s made from wheat, and it’s delicious when used in salads or when mixed with meat. The word ‘kofta’ is said to be originated from an Urdu word that means ‘pounded meat’, which makes a lot of sense. The recipe is very common in Mediterranean, Greek and Turkish households. I hope you enjoy making it.


Israa Fahmy


Middle Eastern




35 Minutes

Recipe Details

  • 1 cup fine bulgur

  • 250 grams ground lamb

  • 2 tsp dried mint

  • 1 tsp dried oregano

  • 1 tsp sumac

  • 2 tsp smoked paprika

  • 2 tsp cumin

  • 1 egg

  • ½ cup breadcrumbs

  • Sea salt

  • Olive oil

  • Greek yoghurt for serving

  • Fresh lemon juice for serving

  • We start by preparing the bulgur. Put the bulgur into a heatproof bowl. In a kettle, boil a quantity of water enough to cover the bulgur. Pour the boiling water on the bulgur until it is covered, and immediately place a plate on top. Let it soak for 10 minutes.

  • Drain the bulgur in a colander and let it cool for 5 minutes.

  • In a large bowl, add the cooled bulgur to the ground lamb, mint, oregano, sumac, paprika, cumin, 1 tsp of salt (or as preferred), egg, breadcrumbs. Mix together with your hand.

  • Once the mix is well combined, shape equal portions into long meatball shapes or ‘kofta’ shapes.

  • Place the Koftas in a non-stick frying pan. You might need to add a drizzle of olive oil (depending on your pan and if the meat is not fatty).

  • Cook the Koftas and turn them around until they are cooked through and browned on all sides. This will take about 12 to 15 minutes.

  • Place the koftas in the serving plate and add a sprinkle of sea salt and a squeeze of fresh lemon. Serve hot with Greek yogurt.

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