Bulgur and Squash Kefteh

Name: Bulgur and Squash Kefteh
Total time: 1 h 30 min
Yield: Serves four
Cuisine: middle eastern
Ingredients: 1 pound winter squash, peeled and cut in chunks; 3 tablespoons extra virgin olive oil; Salt to taste; 1/2 cup fine or medium (#1 or #2) bulgur; 1/2 medium onion, finely minced; 1 teaspoon cumin seeds, lightly toasted and ground; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons finely chopped fresh mint; Small romaine lettuce leaves for garnish

By Martha Rose Shulman

Total Time: About 1 hour 30 minutes
Rating: 4(41)
Comments: Read comments

This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.

Featured in: The Benefits of Bulgur

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Ingredients

Yield:Serves four

1pound winter squash, peeled and cut in chunks
3tablespoons extra virgin olive oil
Salt to taste
½cup fine or medium (#1 or #2) bulgur
½medium onion, finely minced
1teaspoon cumin seeds, lightly toasted and ground
¼cup finely chopped flat-leaf parsley
2tablespoons finely chopped fresh mint
Small romaine lettuce leaves for garnish

Ingredient Substitution Guide

Preparation

Step 1
Place the bulgur in a bowl, mix with ¼ teaspoon salt and cover with hot water. Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid.
Step 2
Meanwhile, steam the squash above 1 to 2 inches of boiling water for 15 to 20 minutes until thoroughly tender. Remove from the heat, allow to drain for five to 10 minutes and then mash with a fork or a pestle.
Step 3
Heat 2 tablespoons of the olive oil over medium-low heat, and add the onion. Cook gently for 10 to 15 minutes until golden and very tender. Stir often. Add the ground cumin and a pinch of salt, and stir together for about 30 seconds. Stir into the bulgur. Add the pureed squash and stir together, then transfer to a bowl.
Step 4
Knead the mixture in the bowl with the back of a spoon or with a pestle for a few minutes. Stir in the remaining tablespoon of olive oil, the parsley and the mint. Taste and adjust salt, and add freshly ground pepper. Spoon into a lightly oiled baking dish. Serve at room temperature, or heat through in a 325-degree oven until warm.