Careme

Ingredients

• Ground Beef 80% Lean/ 20% Fat

  12 ounces $5.99
• Organic Slicing Cucumbers

  1 large cucumber $1.10
• Organic Wheat Bulgur

  1/2 cup dry $2.99
• Red Onion

  1/2 cup finely chopped $1.99
• Italian Parsley Bunch

  1/2 cup chopped $1.49
• Organic Garlic

  2 cloves $2.89
• Organic Lemons

  1 large lemon, yielding 3 tablespoons juice $1.29
• Boiling water

  3/4 cup
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground allspice

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 450°F and line a rimmed baking sheet with parchment. Dice 1 large cucumber, finely chop 1/2 cup red onion, chop 1/2 cup Italian parsley, mince 2 garlic cloves, and juice 1 large lemon to obtain 3 tablespoons juice.
2. Place 1/2 cup dry bulgur in a heatproof bowl, pour in 3/4 cup boiling water, cover, and let stand for 15 minutes.
3. Combine 12 ounces ground beef with 1/4 cup chopped red onion, 1/4 cup chopped parsley, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon allspice, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Form the mixture into 6 compact oval kofta.
4. Brush the lined baking sheet with 1 tablespoon olive oil. Arrange the 6 kofta on the sheet and roast for 12 to 14 minutes, turning once halfway through, until browned and their centers reach 160°F.
5. While the kofta roast, toss 1 diced cucumber with 1/4 cup chopped red onion, 1/4 cup chopped parsley, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
6. Fluff the cooked bulgur made from 1/2 cup dry bulgur and let the 6 roasted kofta rest for 3 minutes. Divide the bulgur, 6 kofta, and cucumber salad made with 1 large cucumber between 2 plates.