Middle Eastern · Dinner
Fried Beef and Bulgur Torpedoes
Torpedo-shaped fried croquettes of seasoned ground beef mixed with cooked bulgur, onion, and baharat spices, formed around a filling of parsley and toasted pine nuts, egg-flour coated, and deep fried until dark golden. Served with lemon wedges and herbed yogurt.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
612Calories
32.4gProtein
41.8gFat
28.6gCarbs
2.3gSugar
3.9gFiber
812mgSodium
231mgChol
10.9gSat Fat
610mgPotassium
95mgCalcium
4.6mgIron
2.4mcgVitamin B12
9mgVitamin C
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Instructions
1
Prep
Soak the fine bulgur in hot water for 10 minutes until plump, then drain and squeeze out excess moisture by hand.
2
Build
Combine ground beef, drained bulgur, diced onion, baharat, cumin, salt, and pepper in a bowl, kneading for 2 minutes until tacky.
3
Chill
Cover the beef mixture and refrigerate for 15 minutes until firm enough to shape.
4
Fry
Heat vegetable oil in a deep saucepan to 350°F (175°C) and fry the three torpedoes for 5–6 minutes, turning occasionally, until dark golden and hollow-sounding.
5
Plate
Arrange the torpedoes on a plate with lemon wedge, and serve the yogurt mixed with mint and grated garlic as dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 1/2 cup80g fine bulgur
- 6 tbsp6 tbsp onion
- 1 tsp1 tsp baharat spice blend
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp pine nuts
- 4 tbsp4 tbsp parsley
- 22 eggs
- 1/2 cup60g all-purpose flour
- 2 cup480ml vegetable oil, for frying
- 22 lemon wedge
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp mint
- 11 small garlic clove
