Parsley, Pistachio, and Bulgur Beef Koftas

Ingredients

• ½ cup uncooked bulgur
• 1 cup chopped fresh parsley and/or mint, leaves and stems, plus more for serving if desired
• ½ cup shelled unsalted pistachios
• 2 garlic cloves, peeled
• ½ teaspoon ground cinnamon
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 1 pound ground beef (80 to 90% lean)
• 1 tablespoon extra-virgin olive oil

Instructions

1. 1Set the oven temperature to 400°F.
2. 2Bring half a cup of water to a boil in a small saucepan over medium-high heat, then stir in the bulgur.
3. 3Cover the saucepan, drop the heat to medium-low, and simmer for 10 to 12 minutes until the grains absorb all the liquid. Take off the lid and let the bulgur cool for 5 minutes.
4. 4Combine the parsley, mint, pistachios, garlic, cinnamon, coriander, cumin, smoked paprika, salt, black pepper, and cayenne pepper in a food processor. Blend the mixture until it turns into a thick paste.
5. 5Scrape the herb paste into a large bowl and add the cooled bulgur and ground beef. Use your hands to gently combine the ingredients without overmixing the meat.
6. 6Divide the beef mixture into 12 equal portions and shape each one into a 4-inch log. Arrange the logs on a large rimmed baking sheet and brush them lightly with olive oil.
7. 7Roast the koftas in the oven for 12 to 14 minutes until they develop a golden brown crust and a meat thermometer inserted into the center reads 160°F.
8. 8Transfer the hot koftas to a serving platter and scatter additional fresh herbs over the top.
9. 9Customize the recipe in the future by swapping the bulgur for cooked couscous, lentils, mashed cannellini beans, or cooked minced mushrooms.

Nutrition

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