Turkish Kofte Meatballs With Bulgar Salad - cooking recipe

Ingredients

450 ml vegetable stock
200 g coarse bulgur wheat
500 g tomatoes, deseeded and finely diced
400 g cucumber, peeled and finely diced
2 None mild green chilli peppers, deseeded and thinly sliced
75 g spring onions, trimmed and chopped
8 None sprigs fresh mint, chopped, plus extra sprigs to garnish
2 bunches flat leaf parsley, trimmed and chopped
6 tbsp lemon juice
20 g tomato puree
8 tbsp olive oil
1 None day old bread roll, roughly torn into pieces
600 g lean minced beef
1 medium egg, beaten
1 None onion, peeled and finely chopped
2 None garlic cloves, peeled and crushed
20 g harissa paste
1 tsp paprika
6 tbsp sunflower oil

Preparation

Pour the stock in a small pot and bring to a boil. Add the bulgur wheat, cover, and simmer for 8 mins. Remove from the heat, keep covered, and let steam for 15-20 mins until the grains have swelled and absorbed all the liquid. Transfer to a large bowl and let cool.
Once the bulgur has cooled, stir in the tomato, cucumber, chili peppers, scallions, mint, and parsley and mix well. Next, stir in the lemon juice, tomato paste, olive oil and plenty of salt and freshly ground black pepper. Cover and chill for 45 mins.
To make the meatballs, soak the bread in a little cold water to soften. Squeeze to remove excess liquid, then place in a large bowl with the ground beef, egg, onion, garlic, harissa paste, and paprika. Mix well with clean hands then divide and shape into 24 oval shaped meatballs.
Heat half the vegetable oil in a large pan and cook half the meatballs for 6-8 mins, turning frequently, until browned and cooked through. Remove and set aside. Clean the pan and cook the rest of the meatballs in the remaining oil.
Serve the meatballs with the bulgur salad and garnish with mint sprigs