Turkey Kofta Bowls with Bulgur and Cucumber Yogurt

These turkey kofta bowls bring warm, spiced patties together with cool cucumber yogurt and bulgur. The patties are shaped by hand and cooked in a skillet, so there is no need for skewers or a grill. Keep the patties similar in thickness so they cook at the same pace.

Serves: 4
Prep: 20 minutes
Cook: 20 minutes

Ingredients

• 1 cup fine or medium bulgur
• 1 1/2 cups boiling water or broth
• 1 pound ground turkey
• 1/3 cup fine breadcrumbs
• 1 large egg
• 2 tablespoons finely grated yellow onion
• 2 tablespoons chopped parsley, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1/2 English cucumber, diced
• 1 cup cherry tomatoes, halved

Method

1. Put the bulgur in a heatproof bowl. Pour the boiling water or broth over it, cover, and let stand for 15 minutes. Fluff with a fork.
2. In a bowl, combine the turkey, breadcrumbs, egg, grated onion, 1 tablespoon parsley, cumin, coriander, paprika, 1/2 teaspoon salt, and pepper. Mix just until combined.
3. With damp hands, shape the mixture into 12 oval patties about 3 inches long and 1/2 inch thick.
4. Stir the yogurt with the lemon juice and remaining 1/4 teaspoon salt. Fold in half the cucumber and set aside.
5. Heat the olive oil in a large nonstick skillet over medium heat. Cook the patties in batches for 4 to 5 minutes per side, turning once, until browned and the center reaches 165°F.
6. Divide the bulgur among four bowls. Add the patties, tomatoes, and remaining cucumber. Spoon the yogurt sauce over the top and finish with the remaining parsley.

Variations

Use ground chicken instead of turkey and cook it to 165°F as well. Add chopped mint to the yogurt, or serve the kofta in warm flatbread instead of bowls. If the turkey mixture feels sticky, chill it for 10 minutes before shaping.

Storage and reheating

Refrigerate cooked patties, bulgur, and sauce in separate covered containers and use within 3 to 4 days. Reheat the patties and bulgur until steaming, adding a spoonful of water to the grain if it has firmed up. Keep the yogurt sauce chilled and add it after reheating.

The meal plan for household preferences offers ideas for flexible serving, and the grocery list for pantry basics helps round out a shop. Put the ingredients on the Lucru Home grocery list before cooking night.