Recipe - Bulgur Meatballs (Keftede)

Three fourths cup Bulgur
One half cup Chickpeas; cooked 4 oz
1 pound Ground lamb; lean, see note
One half cup Bread crumbs
(finely crumbled pita bread)
1 lg Egg; slightly beaten
One fourth cup Fresh lemon juice
1 Clove garlic; crushed
1 One half teaspoon Ground coriander
1 teaspoon Ground cumin
One half teaspoon Salt
One fourth teaspoon White pepper
One fourth cup Chopped parsley; or mint or
mix
3 tablespoon Virgin olive oil; or less
1 Sprig fresh mint; for
garnish
Salad leaves; for garnish
1/3 cup Plain lowfat yogurt;
optional

VARIATIONS Use less meat. Substitute ground turkey 1 medium egg for the
large

PREPARATION (30 minutes) Place the bulgur in a small bowl, add enough
cold water to cover and let soak for 10 minutes. Drain through a sieve
lined with a piece of cheesecloth. Wrap the cheesecloth around the bulgur
and squeeze out the excess water. OR USE INSTANT Place the chickpeas in
a blender or a food processor fitted with a metal blade and blend until
finely chopped. (Or coarse chop)

COOKING (30 minutes chilling and 30 minutes cooking) Place the bulgur,
chickpeas, lamb, bread crumbs, egg, lemon juice, garlic, coriander, cumin,
salt, pepper and mint in a large mixing bowl and combine well. With cold,
wet hands, roll the mixture into 30 balls,about 1One half in (3 cm) in
diameter. Place on a large plate, cover and refrigerate for at least 20
minutes. Reroll the chilled meatballs, if necessary, to refine the shape.
~ Heat half the oil in a large, nonstick skillet over medium heat. Reduce
the heat to low, add half the meatballs and cook, moving and turning over
frequently, until browned on all sides and cooked in the center, about 6 to
8 minutes. Test one for pinkcenter. Transfer to paper toweling when done.
Cover with foil to keep warm. Heat the remaining oil in the skillet and
cook the remaining meatballs. Place meatballs on a warm serving platter.
Serve hot, garnished with mint and salad leaves or dandilion greens. Serve
with yogurt in a bowl.