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1. Place the fine bulgur in a large bowl with 0.5 tsp of the kosher salt, pour the boiling water over it, cover, and let stand 15 minutes until tender and the water is absorbed. Fluff with a fork and cool slightly.
0.5 tsp Kosher salt,
0.8 cup Fine bulgur,
0.8 cup Boiling water
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2. Add the tomatoes, cucumber, parsley (for salad), mint, green onions, lemon juice, sumac, and 2 tbsp of the olive oil to the bulgur. Toss well, season with salt and pepper, and let the flavors meld while you prepare the rest.
2 tsp Kosher salt,
0.5 tsp Black pepper,
2.0 tbsp Olive oil,
3 piece Tomatoes, diced,
1 piece Cucumber, diced,
1.5 cup Fresh parsley, chopped (for salad),
0.2 cup Fresh mint, chopped,
3 piece Green onions, sliced,
3 tbsp Lemon juice,
1 tsp Sumac
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3. Stir together the Greek yogurt, tahini, grated garlic, and cold water until smooth and drizzle-able. Season with a pinch of salt and refrigerate until serving.
2 tsp Kosher salt,
1 cup Plain Greek yogurt,
1 tbsp Tahini,
1 clove Garlic (for yogurt sauce), grated,
1 tbsp Cold water
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4. In a large bowl, combine the ground beef, grated onion, garlic, parsley (for kofta), cumin, coriander, smoked paprika, cinnamon, allspice, remaining salt, and black pepper. Mix gently with your hands until just combined to keep the kofta tender.
1.5 lb Ground beef (85% lean),
0.5 piece Yellow onion, grated,
3 clove Garlic,
0.5 cup Fresh parsley, finely chopped (for kofta),
2 tsp Ground cumin,
2 tsp Ground coriander,
1 tsp Smoked paprika,
0.5 tsp Ground cinnamon,
0.5 tsp Ground allspice,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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5. Divide the mixture into 12 portions and shape each into a 4-inch (10 cm) oval or finger-shaped log, pressing firmly so they hold together.
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6. Heat the remaining 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Cook the kofta in batches if needed for 8 to 10 minutes total, turning every 2 to 3 minutes, until deeply browned and cooked through to 160°F (71°C) inside.
1.0 tbsp Olive oil
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7. Spoon the bulgur salad onto plates, top with the hot kofta, and drizzle generously with the yogurt sauce. Finish with an extra pinch of sumac if desired.
1 tsp Sumac
