Ingredients
Equipment
Method
Directions
- Start by placing 2 cups of fine bulgur in a large mixing bowl. Pour in 1 cup of boiling water over the bulgur, stirring gently to combine. Cover the bowl with a clean kitchen towel and let it sit for about 15 minutes, or until the bulgur has absorbed all the water and is tender.
- Once the bulgur is ready, add the grated onion, freshly squeezed lemon juice, chili flakes, isot pepper, black pepper, and salt to the bowl. Mix everything together until well combined.
- Next, add the olive oil, tomato and chili paste mixture, and pomegranate molasses to the bulgur mixture. Use your hands to knead the mixture gently, ensuring all ingredients are evenly distributed and the texture is cohesive.
- Take small portions of the mixture and roll them into balls or shape them into patties. Aim for about 1-2 inches in diameter for even cooking. Place the formed meatballs on a baking tray lined with parchment paper.
- Preheat your oven to 375°F (190°C). Once heated, bake the meatballs for about 25-30 minutes, or until they are golden brown and firm to the touch. Flip them halfway through for even browning.
- Once baked, remove the i_ Kfte from the oven and let them cool slightly before serving. Enjoy them warm with your favorite dips or sauces like tahini or a spicy yogurt sauce.
Notes
- Store i_ Kfte in an airtight container in the refrigerator for up to 5 days.
- To freeze, place cooled meatballs in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months.
- Reheat from frozen at 375°F (190°C) for about 20-25 minutes, or microwave for a quick option.