Kofte with Bulgur

• 1/2 cup fine bulgur
• 1 pound boneless lamb, preferably from the shoulder, excess fat removed
• 1 medium onion, peeled and quartered
• Salt and black pepper to taste
• 2 garlic cloves
• Pinch of cayenne
• 1 teaspoon cumin
• 1 egg
• 1/2 cup chopped fresh parsley leaves
• 4 tablespoons (1/2 stick) butter or oil for panfrying, optional
• Flour for dredging, optional

1. Rinse the bulgur, then put it in a bowl.
2. Cover with boiling water (about 2 cups) and let sit until tender (taste it), 15 to 30 minutes.
3. Drain thoroughly.
4. Cut the lamb into large chunks and put in a food processor with the bulgur, onion, a large pinch of salt, some pepper, the garlic, cayenne, cumin, and egg.
5. Process until quite smooth, stopping the machine and scraping down the sides if necessary.
6. Mix in the parsley by hand.
7. To broil, preheat the broilerthe rack should be about 4 inches from the heat sourceand shape the kofte into 4 or 6 elongated (small football-shaped) meatballs.
8. Broil, turning once, until nice and brown, about 10 minutes total.
9. To panfry, shape the kofte into 8 small patties.
10. Put the butter if youre using it in a large skillet, preferably nonstick, over medium heat.
11. When the butter melts, dredge each of the patties lightly in the flour if you wishshaking lightly to shed the excessand fry, rotating as necessary and turning once or twice, until crisp and golden on each side, about 10 minutes.
12. Serve hot or at room temperature.
13. Substitute 1 cup cooked chickpeas or toasted walnuts (see Toasted Sesame Seeds, page 596) for the bulgur.
14. Do not cook, but grind thoroughly before adding the meat.
15. Proceed as in step 2.

bulgur, lamb, onion, salt, garlic, cayenne, cumin, egg, parsley, butter, flour

Taken from www.epicurious.com/recipes/food/views/kofte-with-bulgur-386244 (may not work)