Lebanese Beef Kofta with Bulgur
A Lebanese dinner sized for one person, ready in 18 minutes.
Per portion
Calories from protein 21%, carbs 30%, fat 49%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
Soften the onion in a little of the oil in a small pan for 3–4 minutes, then stir in the bulgur, pour in the stock and bring to the boil. Cover and cook on the lowest heat for 12 minutes until the stock is absorbed, then leave covered off the heat.
- 2
Mix the mince with ¼ tsp salt, the cumin, cinnamon and half the parsley, and shape into small koftas.
- 3
Heat the oil in a frying pan and fry the koftas over medium-high heat for 7–8 minutes, turning, until browned and cooked through with no pink in the middle.
- 4
Mix the cucumber and tomato with a squeeze of lemon and a pinch of salt.
- 5
Fluff the bulgur with a fork and stir in a squeeze of lemon and a pinch of salt. Season the koftas with black pepper, then serve over the bulgur, scattered with the rest of the parsley, with the salad, a spoonful of yoghurt and a lemon wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/lebanese-beef-kofta-with-bulgur/
