1/2 cup Fine-grained bulgur
1 lb Medium-fat ground lamb
1 cup Minced onions
1 Jalapeno, seeded and minced
1 small Sweet red pepper, seeded and minced
2 tsp Crushed garlic
1/2 tsp Crushed red pepper flakes
1 1/2 tsp Freshly ground cumin
1/2 cup Chopped flat-leaf parsley
1/2 cup Chopped fresh mint leaves
Salt, to taste
Black pepper, freshly ground, to taste
2 Tbs Olive oil


Wash bulgur, put it in a bowl, sprinkle generously with enough water to moisten, and let stand 30 minutes. Add all the remaining ingredients, season with salt and pepper, and knead to blend. Mix to a paste in food processor. Shape egg-size pieces in inch-thick oval patties (kefta). Grill on both sides until golden and crisp. Or you can cook them in a cast iron skillet heated very hot and coated lightly with oil. This recipe serves 4.
Comments: Bulgur gives these spicy kefta a nutty flavor.
Recipe Source: CLASSICAL TURKISH COOKING by Ayla Algar (c) 1991 Harper Collins, New York - 306 pages - $30.00 As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 10-21-1995