Turkish Kofte with Bulgur Pilaf and Yoghurt

Put the beef mince, lamb mince, grated onion, garlic, cumin, paprika, dried mint, parsley, breadcrumbs, salt and pepper in a large bowl. Knead firmly with your hands for 2–3 minutes until sticky and well combined, then rest in the fridge while you start the pilaf.

knead 2–3 min, chill

Melt the butter in a saucepan over medium heat. Add the diced onion and cook 4–5 minutes until soft. Stir in the tomato paste and grated tomato and cook another 2 minutes.

medium heat, 6–7 min

Add the bulgur and stir 1 minute to coat in the butter. Pour in the hot stock, bring to a simmer, then cover and cook on low for 12–15 minutes until the liquid is absorbed. Turn off the heat and leave covered to steam for 5 minutes, then fluff with a fork.

low, 12–15 min + 5 min rest

With damp hands, divide the mixture into 16 pieces and roll each into an oval, flattening slightly. This helps them cook through evenly.

Heat the olive oil in a large frying pan over medium-high heat. Cook the kofte in two batches for about 3–4 minutes each side until browned and cooked through. Rest on a plate.

medium-high, 3–4 min per side

Stir the Greek yoghurt with the crushed garlic and a pinch of salt in a small bowl.

stir to combine

Spoon the bulgur pilaf onto plates, top with the kofte and a generous dollop of garlic yoghurt. Scatter with any extra parsley and serve hot.

serve immediately