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Prep Time: 80 Minutes Cook Time: 10 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Koftas are usually made with meat, but this is a fun variation with bean and wheat, served with Tabouleh. I have had bad luck making kabobs out of the mixture as the recipe calls to do, and usually just end up grilling the kofta balls without putting them on skewers. Still tastes good! Note: I buy the adzuki beans canned, which eliminates step 1. Ingredients:
6 ounces adzuki beans |
1 1/3 cups bulgur wheat |
2 cups vegetable stock |
3 tablespoons olive oil |
1 onion, finely chopped |
2 garlic cloves, crushed |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
2 tablespoons fresh cilantro, chopped |
3 eggs, beaten |
3/4-1 cup dried breadcrumbs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook the adzuki beans in boiling water for 40 minutes until tender. Drain and rinse. Let cool.
2. Cook the bulgur wheat in the stock for 10 minutes until the stock is absorbed. Set aside.
3. Heat 1 tbsp oil in a skillet to fry onion, garlic, and spices for 4-5 minutes.
4. In a boil, mix onion, beans, cilantro, seasoning, and eggs and mash with a potato masher. Add the bread crumbs and bulgur wheat and stir well. Cover and chill for 1 hour, until firm.
5. With wet hands mold the kofta mixture into 32 oval shapes.
6. Press onto skewers, then brush with oil and broil for 5-6 minutes until golden. Turn, and brush with oil and broil again. Drain on paper towels. Serve with Tabbouleh (see other recipe) black olives, and pita bread.
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