Zucchini Köfte with Beet-Bulgur Pilaf
A delicious Mediterranean-inspired dish featuring zucchini patties (köfte) served alongside a vibrant beet-infused bulgur pilaf. The köfte are made with grated zucchini, herbs, and chickpeas, while the pilaf combines tender beets and their greens with bulgur wheat, finished with toasted almonds and served with a garlic-yogurt sauce.
Ingredients
- •1 pound zucchini
- •2 cloves garlic
- •½ cup flat-leaf parsley
- •½ cup cilantro
- •1 cup chickpeas
- •¾ teaspoon ground cumin
- •½ teaspoon ground coriander
- •½ cup bread crumbs
- •4 cups vegetable oil
- •1 medium onion
- •2 cloves garlic
- •2 tablespoons olive oil
- •2 tablespoons butter
- •2¼ cups bulgur
- •1 pound beets with greens
- •4 cups water
- •⅓ cup slivered almonds
- •1 cup plain yogurt
- •1 teaspoon minced garlic
- •2 tablespoons cilantro
Cooking Instructions
- 1.
Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander. Let stand 10 minutes.
10 min
- 2.
Pulse garlic, parsley, and cilantro in food processor until finely chopped.
2 min
- 3.
Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
5 min
- 4.
With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl. Roll 2-tablespoons portions into balls and chill köfte in a 4-sided sheet pan while making bulgur.
15 min
- 5.
Cook onion and garlic in oil and butter in a deep 10-inch heavy skillet over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes.
7 min
- 6.
Stir in beets (but not greens) and water and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes. Stir in greens and cook until just wilted, about 1 minute. Fluff bulgur with a fork, then sprinkle with almonds.
21 min
- 7.
Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry köfte in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
6 min
- 8.
Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
2 min
- 9.
Serve warm köfte and bulgur with sauce.
1 min
