Beef Kofta with Bulgur & Kale Salad

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Bulgur

  Dry

  1 cup or 140g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  2 clove or 6g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Kale

  Raw

  4 cup, chopped or 268g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Feta cheese

  1 oz or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red wine vinegar

  2 tbsp or 30g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

Directions

1. Bring 2 cups of water and 1 cup of bulgur to a boil in a medium saucepan. Cover, reduce heat to a simmer, and cook until tender, about 12 minutes. Drain any excess liquid and spread on a rimmed baking sheet to cool for 10 minutes.
2. Position the oven rack in the upper third and preheat the broiler to high.
3. In a medium bowl, combine one-third of the cooked bulgur with 1 lb ground beef, 1 small chopped red onion, 2 grated garlic cloves, 2 tsp ground cumin, and half of the salt and pepper. Gently knead until just combined. Form into cigar-shaped patties, about 4 inches long and 1 1/2 inches thick.
4. Coat a baking sheet with cooking spray and place the kofta patties on it. Broil, turning once, until the internal temperature reaches 160°F, about 10 to 12 minutes.
5. Meanwhile, combine the remaining bulgur with 4 cups chopped kale, tomatoes, 1 oz feta cheese, 2 tbsp olive oil, 2 tbsp red wine vinegar, 1/2 tsp ground oregano, and the remaining salt and pepper. Toss gently to combine and serve with the kofta.

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