Beef bulgur kebabs with mint are perfect for appetizers, in sandwiches or served as a main course with baked potatoes and a green salad. The bulgur keeps the kebabs moist, and the mint adds another level of flavor. These are usually served with wedges of pita bread, pepper paste dip, and turnip pickles. My son likes them as a sandwich with shredded lettuce, slices of tomatoes and a light mayo spread.
Skill level: Easy
Click here to view Slideshow, Share, & Comment
Orekh: Bulgur Kebab
Traditional “Armenian” Recipe
Write a review
- 2 cups ground beef ( 20% fat )
- 1 cup fine bulgur ( #1 )
- 1 small onion finely chopped ( white or yellow onion )
- 1 tablespoons dried mint
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper
- Wash the bulgur a few times and set aside.
- Finely chop the onions, either by hand or in a food processor on “pulse” setting.
- Add the mint and the seasonings to the meat.
- Combine until fully incorporated. ( see note #2 below )
- Form mixture into small balls and roll out into 5 inch lengths, tapering slightly at the ends.
- You can freeze them at this point, or fry them with a little oil.
- 1. The images in the slideshow are for a larger quantity. I usually make a large batch, layer them on a tray and freeze them. They are great for that “rainy” day when you haven’t had time to cook. Take the kebabs out of the freezer, leave them to thaw for 10 to 15 minutes and then gently fry them.
- 2. Unlike burger patties where you shape and pack them loosely in a round shape, these kebabs need to be mixed a little longer and then given their long shape.
Velvet Edition https://www.velvetedition.com/
Leave a Reply