Bulgarian Burgers Kufteh Food

BULGARIAN BURGERS / KUFTEH

Bulgarian Burgers / Kufteh image

Number Of Ingredients 7

Ingredients

8 ounces veal round steaks, ground
8 ounces ground pork
1 onion, small, minced
3 tablespoons parsley, minced fresh
1 teaspoon salt, or more to taste
1/2 teaspoon cumin, ground (generous 1/2 teaspoon), or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste

Steps:

1. Preheat the grill to high.2. Combine all the ingredients in a mixing bowl and stir to mix with a wooden spoon. To test the mixture for seasoning, sauté a teaspoon of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cumin to the remaining mixture as necessary the mixture should be highly seasoned.3. Divide the meat into 4 equal portions. Lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about 3/4 inch thick (see Note).4. When ready to cook, oil the grill grate. Arrange the burgers on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked through, about 4 minutes per side. Serve immediately.Serves 4Note: If not planning to cook immediately, place on a large plate, cover loosely with plastic wrap, and refrigerate.

Nutrition Facts : Nutritional Facts Serves

TABRIZ STYLE KUFTEH

Tabriz Style Kufteh image

An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours.

Provided by echo echo

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3 cups cooked rice
1/2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender
1 lb ground lamb
2 medium onions, chopped
1/2 teaspoon salt
fresh ground pepper
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup dried pitted prunes, chopped
1 medium onion, chopped
1/4 cup chopped almonds
1 tablespoon butter
1 tablespoon chopped parsley
1 teaspoon crushed dried mint
1/2 cup beef broth

Steps:

Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
Add beef broth to the dish and bake at 350F 45 minutes.

Nutrition Facts : Calories 487.2, Fat 23.2, SaturatedFat 9.3, Cholesterol 60.3, Sodium 324.5, Carbohydrate 48.8, Fiber 6.7, Sugar 7.1, Protein 21

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