Bulgur Kofte – Bulgur “meatballs”

One of the amazing recipes I picked up in Turkey was this deceiving bulgur kofta. The balls are made out of bulgur and delicious spices, cooked then topped with sautéed spinach with olive oil, pomegranate and pine seeds. Absolutely delicious! Perfect for those meat-free days, for vegans, or as an appetizer or side dish in large gatherings.

Ingredients (serves 6)

• 2 cups bulgur
• 1/2 cup flour
• 1 tablespoon sumak
• 1 heaping tablespoon red pepper paste
• 1/2 teaspoon cumin
• hot water
• 1 liter water with 1 teaspoon salt for boiling

Topping:

• 1 kg spinach
• 3 cloves garlic, crushed
• 1 teaspoon black pepper
• 1 cup olive oil

Directions:

1. Boil the water on the stove.
2. Mix the bulgur, red pepper paste, cumin and sumak to a bowl. Add water intermittently and then add the flour to allow the filling to reach the right consistency. Roll the kofte into little balls.
3. Put the bulgur koftes in the already boiling water, allow them to boil for 7-10 minutes and then strain.
4. Saute the spinach in a large pan quickly, then squeeze out the water from it . Set aside.
5. Fry the crushed garlic and the ground pepper in the half of the olive oil in a large pot, add the sauteed spinach. Mix well for 1 minute then set aside. In the same pan add the remaining olive oil, then the bulgur koftes, stir and remove.
6. Serve hot: layer the koftas at the bottom, and spinach on top.

Enjoy!