Chickpea and Bulgur Kofte

I guess this is another post that should be added to "What to do with leftover food" series.  I really didn't think it would turn out so good but as soon as I tried it I knew I had to write the recipe.  I like making bulgur pilaf because it's very easy and practical but I always make a little bit too much of it.  This time I made these nice falafel-like spicy koftes and they were super delicious.  If you have some canned chickpeas and bulgur, have a go at this and believe me you won't regret.  I normally prepare some chickpeas and freeze them in small bags to use them later on.  Bulgur rice in this recipe is very easy to make if you have some onions and fresh tomatoes, however you can also make it plain without onions and tomatoes if you'd like.  You would also need a food processor for this recipe.

Chickpea and Bulgur Kofte

(Makes about 10)

for Bulgur rice:

150 gr Bulgur (about 1 cup)

1 tomato, peeled and grated.

1 small onion - chopped

1/2 teaspoon of salt

1 teaspoon of blackpepper

2 cups of water or vegetable stock

1 tablespoon of olive oil

200 gr of cooked chickpeas

1 teaspoon of ground chilies

about 1 teaspoon of freshly milled blackpepper

salt to taste

1 tablespoon parsley

2-3 tablespoons of oil to cook

Start with making your Bulgur rice. First saute your onions with the olive oil.  Then add tomatoes and saute them with onions for about a minute. Add the bulgur, salt, pepper and water and leave it to cook over low heat for about 15 minutes.  Check regularly to make sure it's not sticking to the bottom of the pan.  When it's done leave it cool. 

To make the kofte, put the chickpeas, parsley, bulgur rice and the spices into the food processor.  Run it on a low level so that they are not forming a puree but a slightly crumbly mixture. 

When it's ready make little forms as in the picture and fry them on both sides on a non-stick pan with some olive oil or another oil of your choice.  Serve them with a nice green salad and Turkish cacik. (Recipe will follow)

Hummus

It always feels good to be on holiday, but just like every holiday mine is over and I'm back home.  It was a great vacation at the south coast of Turkey with family and some very yummy homemade food.  I know that most people say their mother is the best cook, but my mother really is the best.  As my first post after the holiday, I decided to dedicate this post to my mother, and put few photos of some of the best meals she prepared for us.  I will not be putting all of the recipes here today, although I will at some point in the future, because I'm determined to try these recipes out in my own kitchen.  Here, I give you one of the best hummus recipes from my mother's kitchen.  It is very easy and quick to prepare if you have some cooked or canned chickpeas and some tahini.

Here are my holiday food photos:

Best cheesecake I have ever had, I'm really looking forward to try this one.

Tahini bread is general sold in every bakery, and it was the first time I had this at home.  It is very easy to make, you just need the usual bread dough and some tahini.

Here is the best leg of lamb I have ever tasted.  It's the boneless part of the meat rolled with rosemary and garlic, then slow cooked in the oven.







Lamb was served with a very soft and creamy potato gratin. 

I'm looking forward to try all these recipes out and share them here. So until then enjoy the hummus recipe below. 

Hummus

2 cups of cooked chickpeas

1 clove of garlic

1/2 cup of tahini

3 tablespoons of olive oil

juice of 1/2 lemon

1 teaspoon of blackpepper

1 teaspoon of grounded cummin

1 teaspoon of salt

1 tablespoon of parsley leaves and some pickled cucumbers to garnish (optional)

In order to make the hummus, it is best to use a food processor.  Just put all the ingredients in (except the parsley and cucumbers) and blend for about 2-3 minutes until smooth.  You can garnish it with some parsley and pickles if you prefer.  Another option is to pour some melted butter with chili powder over it.  In any case, it tastes great and you can enjoy it warm or cold.  Serve with some pita bread.