Bulgur Kofte

Bulgur Kofte is a classic Turkish and Middle Eastern dish made from bulgur wheat combined with minced meat, spices and herbs, shaped into small patties and cooked until tender and flavourful. These kofte are hearty, warming and deeply satisfying, with a lovely balance between the nutty bulgur and seasoned meat. They are perfect served as part of a sharing spread or as a main dish with simple sides.

Prep Time 25

Cook Time 20

Total Time 45

Servings Kofte

Ingredients

150 g bulgur wheat fine
250 g lamb minced or beef
1 small onion very finely grated
2 cloves garlic crushed
1 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
½ tsp chilli flakes to taste
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
1/2 handful fresh parsley finely chopped
1 large egg free range

Instructions

Place the bulgur wheat into a large bowl and cover it with boiling water. Allow it to soak for about 10 minutes, or until the bulgur has softened and absorbed most of the liquid.
150 g bulgur wheat
Drain off any excess water and leave the bulgur to cool slightly.
Add the minced meat to the softened bulgur, followed by the grated onion, garlic, tomato purée, cumin, paprika, chilli flakes (if using), salt, black pepper, olive oil, chopped parsley and egg.
250 g lamb, 1 small onion, 2 cloves garlic, 1 tbsp tomato purée, 1 tsp ground cumin, 1 tsp paprika, ½ tsp chilli flakes, 1 tsp salt, ½ tsp black pepper, 1 tbsp olive oil, 1/2 handful fresh parsley, 1 large egg
Mix everything thoroughly, ideally using your hands, until the mixture is well combined and slightly sticky.
Take small portions of the mixture and shape them into oval or round patties, pressing gently so they hold together. Place the shaped Bulgur Kofte onto a plate while you prepare to cook them.

To Fry:

Heat a thin layer of olive oil in a frying pan over medium heat and cook the kofte for about 3–4 minutes on each side until golden brown and cooked through.

To Bake

Preheat the oven to 190°C (170°C fan). Place the kofte on a lightly oiled baking tray and bake for 18–20 minutes, turning halfway through.

To Boil

Gently lower the kofte into lightly salted simmering water and cook for about 10 minutes, or until they float to the surface and feel firm.

To Air Fry:

Preheat the air fryer to 180°C for 3 minutes.
Lightly brush or spray the basket with oil to prevent sticking. Arrange the Bulgur Kofte in a single layer, leaving a little space between each one so the hot air can circulate properly. You may need to cook them in batches depending on the size of your air fryer.
Lightly brush or spray the tops of the kofte with a small amount of olive oil. Cook for 10–12 minutes, turning halfway through, until the Bulgur Kofte are evenly browned on the outside and cooked through in the centre.
Once done, remove the kofte from the air fryer and allow them to rest for a couple of minutes before serving. This helps them firm up slightly and improves the texture.
Once cooked, remove the Bulgur Kofte from the heat and allow them to rest for a few minutes before serving.

Equipment

Notes

Tips and Variations:

Finely grated onion helps keep the kofte moist and prevents them from drying out.

If the mixture feels too loose, allow it to rest for 5 minutes before shaping.

Lamb gives a richer flavour, while beef produces a lighter kofte.

These kofte can be shaped smaller for appetisers or mezze platters.

Leftover Bulgur Kofte keep well in the fridge for up to two days and reheat gently.

Air Fryer Tips:

Avoid overcrowding the basket, as this can prevent proper browning.

If using lamb mince, check doneness carefully as it may cook slightly faster than beef.

For extra colour, add an extra minute or two at the end of cooking.

The air fryer produces a crisp exterior while keeping the inside moist and tender.

Nutrition