*  Exported from  MasterCook  *
 
                         Bulgur Meatballs (Keftede)
 
 Recipe By     : World’s Finest:  Pasta and Grains (1996)
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Bulgur                           Lebanon
                 Meats                            4star
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           bulgur
      1/2  cup           chickpeas -- cooked 4 oz
    1      pound         ground lamb -- lean, see note
      1/2  cup           bread crumbs
                         (finely crumbled pita bread)
    1      large         egg -- slightly beaten
      1/4  cup           fresh lemon juice
    1      clove         garlic -- crushed
    1 1/2  teaspoons     ground coriander
    1      teaspoon      ground cumin
      1/2  teaspoon      salt
      1/4  teaspoon      white pepper
      1/4  cup           chopped parsley -- or mint or mix
    3      tablespoons   virgin olive oil -- or less
    1      Sprig         fresh mint -- for garnish
                         salad leaves -- for garnish
      1/3  cup           plain lowfat yogurt -- optional
 
 VARIATIONS
 Use less meat.  
 Substitute ground turkey
 1 medium egg for the large
 
 PREPARATION   (30 minutes)
 - Place the bulgur in a small bowl, add enough cold water to cover and let soak
for 10 minutes. Drain through a sieve lined with a piece of cheesecloth. Wrap the
cheesecloth around the bulgur and squeeze out the excess water.
 - OR USE INSTANT
 - Place the chickpeas in a blender or a food processor fitted with a metal blade
and blend until finely chopped. (Or coarse chop)
 
 COOKING  (30 minutes chilling and 30 minutes cooking)
 - Place the bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic,
coriander, cumin, salt, pepper and mint in a large mixing bowl and combine well.
 - With cold, wet hands, roll the mixture into 30 balls,about 1-1/2 in (3 cm) in
diameter. Place on a large plate, cover and refrigerate for at least 20 minutes.
Re-roll the chilled meatballs, if necessary, to refine the shape. 
 - Heat half the oil in a large, non-stick skillet over medium heat. Reduce the
heat to low, add half the meatballs and cook, moving and turning over frequently,
until browned on all sides and cooked in the center, about 6 to 8 minutes. Test
one for pink-center. Transfer to paper toweling when done. Cover with foil to
keep warm.
 - Heat the remaining oil in the skillet and cook the remaining meatballs.
 - Place meatballs on a warm serving platter. Serve hot, garnished with mint and
salad leaves or dandilion greens. Serve with yogurt in a bowl. 
 -----
 [Recipes by Anne Marshall (1996). New York: Stewart, Tabori & Chang.  Over 100
recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96]
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Served with a salad with cucumber - it was a complete meal.
 As appetizer, sweeten by adding 1 generous tablespoon of red currant jelly to the
meatball.

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