Click to enlarge - A bowl of bulgar keufta soup served with a sprig of parsley.

Bulgar Keufta

A wonderfully tasty meatball for soup and other dishes for those cold wintery nights. Although this recipe, as given, is for ground lamb, it works equally well with ground beef. Bulgar wheat expands considerably when cooked. If the meatballs are larger than marble-sized, the cooked meatball will be way too large.

I have seen Meds Mama make the meatballs with a practiced dexterity. She takes a small amount of the meat mixture in each hand and works it between the palms and the fingers. She then squeezes the meat mixture and extrudes small amounts to the tips of her first two fingers and thumb. She then rolls them into small balls that she drops into the simmering broth. With a little practice, perhaps you too can...

Preparation: 2 hours Heirloom Recipe
Serves 4 to 6 persons Meds Mama Sarkisian/Rose Knapp/Pattie Knapp
  • 1 cup bulgar wheat
  • 1 pound lean ground lamb
  • 1 egg
  • ˝ cup fresh minced parsley
  • 1 teaspoon crumbled mint leaves
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 64 ounces chicken stock
  • 1 28-ounce can whole tomatoes, chopped, reserve juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  1. In a large bowl, combine the bulgar, ground lamb, egg, parsley, mint, cinnamon, allspice and one-fourth of the minced onions. Mix well. Set aside.
  2. In an 8-quart pan, add olive oil. Heat and sauté remaining onions. Add chopped tomatoes and packing juice from the can, the chicken stock and bring to a boil. Reduce heat and simmer.
  3. Take meat mixture. work well to make small, firm, playing marble-sized meat balls. Drop meat balls into the simmering broth. Cook for 15 minutes or until meatballs are done.
Click to enlarge - Bulgar keufta meatballs served over a bed of safron rice.

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Latest revision done November 2005
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