Bulgur Meatballs Keftede

Ingredients

3/4 cup bulgur 1/2 cup chickpeas -- cooked 4 oz 1 lb ground lamb -- lean, see 1 note 1/2 cup bread crumbs 1 (finely crumbled pita 1 bread) 1 large egg -- slightly beaten 1/4 cup fresh lemon juice 1 clove garlic -- crushed 1 1/2 tsp ground coriander 1 tsp ground cumin 1/2 tsp salt 1/4 tsp white pepper 1/4 cup chopped parsley -- or mint 1 or mix 3 tbsp virgin olive oil -- or less 1 sprig fresh mint -- for 1 garnish 1 salad leaves -- for garnish 1/3 cup plain lowfat yogurt -- 1 optional

Advertisements

Preparation
 
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. Recipe By
: World s Finest: Pasta and Grains (1996)

 

 
Servings: 4

 

Bull Frogs Slush
Mix the limeade, 1 liter of the 7 Up and the vodka together, mixing well. (Vodka and 7 Up may be adjusted to taste, but the overall mixture should look slushy as opposed to watery .) Add green food coloring if desired. Pour the loose slush into a container, cover, and place (Upload by user)

Burgundy Beef Vegetable Stew
1. Trim fat from beef; cut into 1 inch pieces. 2. In Dutch oven, heat oil over medium high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to (Upload by user)

Burgundy Beef Stew
3 1/2 lb beef chuck or shoulder roast : (3 1/2 to 4 lb..) 4 TB olive oil 2 c burgundy wine 2 qt rich beef stock 4 lg stalks of celery cut into 1/2 inch pieces 1 lb carrots peeled and cut : into 1/2 inch pieces 1 md rutabaga peeled and cut : (Upload by user)

Burgundy Beef
Cut beef into 1 inch cubes. Heat shortening in 4 quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. (Upload by user)

Burgundy Meat Ball Stew From Peggy Travers
1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 1/2" meatballs. 2) Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat. 3) Combine meatballs with remaining ingredients in dutch oven. (May be ref (Upload by user)

Burgundy Meat Ball Stew
1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 1/2" meatballs. 2) Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat. 3) Combine meatballs with remaining ingredients in dutch oven. (May be ref (Upload by user)

Burgundy Meat Balls
Mix all ingredients except Burgundy Sauce and parsley. Shape mixture into 1 inch balls; place in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake uncovered in 400F oven until done, about 10 minutes. Prepare Burgundy Sauce: Mix cornstarch and water in 3 quart sau (Upload by user)

Burgundy Meat Loaf
Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12 inch square of aluminum foil; shape meatloaf mixture into a 6 inch round on top of bacon. Top with remaining bacon slices, halv (Upload by user)

Burgundy Oven Beef Stew
Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to sauce mixture. Cut carrots into chunks,slice onions,and add along with celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @ 325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 (Upload by user)

Burgundy Steak Sauce A La Worcester
* You can use Burgundy or any other type of dry red wine in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ In a small saucepan, melt the butter. Add the onion and saute for 3 minutes. Stir in the gravy, wine, and Worcestershire Sa (Upload by user)
TAG: sauce, steak, burgundy, ,

Burgundy Style Beef
Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with (Upload by user)
TAG: onions, bacon, ,

Burned At The Steak Marinade
2 lg rribeye steak 4 oz good seasons italian : dressing 2 habanero peppers dried 2 TB worcestershire sauce 1 TB red wine vinegar 1 ts pepper 1/4 ts salt Make italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habanero (Upload by user)
TAG: peppers, steak, ,

Busy Day Meatloaf
Form meat into loaf and freeze. When ready to bake, place in a large piece of foil, pour soups over top seal and bake ata 300F. for 4 hours. Taste of Home Ground Beef Collection 1996 Edition     strongServings: 6/strong  b (Upload by user)

Busy Woman s Roast Chicken
Prepare stuffing according to package directions with 1 1/4 cups water. Set aside to cool. When cool, stir in the wine. Meanwhile, in a saucepan, cook carrots in small amount of water for 5 minutes. Drain and place in the crockpot. Rinse and dry chicken; stuff with dressing. (Upload by user)
TAG: chicken, ,

Buta Zen Mai Pork With Fern Shoots
1. Put oil in heated skillet. Add pork and cook for 2 minutes. 2. ea Add sugar, shoyu, gourmet powder and cook for 3 minutes. 3. ea Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed. 4. ea Remove and serve. From &quo (Upload by user)
TAG: japanese, ", ,

Butter Buds Basic White Sauce Bechamel
COMBINE INGREDIENTS; HEAT UNTIL THICKENED, STIRRING CONSTANTLY. MAKES ABOUT 2 CUPS OF SAUCE. NOTE: USE ON CHICHEN, TUNA OR CHIPPED BEEF     strongServings: 8/strong   (Upload by user)
TAG: sauce, ,