Zucchini Köfte with Beet-Bulgur Pilaf | view more Recipe

Zucchini Köfte with Beet-Bulgur Pilaf

  • '1 pound zucchini (3 medium)'
  • '2 garlic cloves'
  • '1/2 cup packed flat-leaf parsley leaves'
  • '1/2 cup packed cilantro sprigs'
  • '1 cup rinsed and drained canned chickpeas'
  • '3/4 teaspoon ground cumin'
  • '1/2 teaspoon ground coriander'
  • '1/2 cup plain fine dry bread crumbs'
  • 'About 4 cups vegetable oil for frying'
  • '1 medium onion
  • chopped'
  • '2 garlic cloves
  • finely chopped'
  • '2 tablespoons extra-virgin olive oil'
  • '2 tablespoons unsalted butter'
  • '2 1/4 cups bulgur'
  • '1 pound medium beets with greens
  • beets peeled and diced (1/4 inch)
  • stems discarded
  • and greens coarsely chopped'
  • '4 cups water'
  • '1/3 cup slivered almonds
  • toasted'
  • '1 cup plain yogurt (preferably Greek)'
  • '1 teaspooon minced garlic'
  • '2 tablespoons chopped cilantro'

  1. Coarsely grate zucchini in a food processor fitted with the medium shredding disk
  2. Toss with 1 teaspoon salt in a colander
  3. Let stand 10 minutes
  4. Pulse garlic, parsley, and cilantro in food processor until finely chopped
  5. Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible
  6. With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl
  7. Roll 2-tablespoons portions into balls and chill köfte in a 4-sided sheet pan while making bulgur
  8. 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
  9. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes
  10. Stir in beets (but not greens) and water and bring to a boil
  11. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes
  12. Stir in greens and cook until just wilted, about 1 minute
  13. Fluff bulgur with a fork, then sprinkle with almonds
  14. Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers
  15. Fry köfte in 2 batches, turning once, until golden brown, 2 to 3 minutes
  16. Transfer to paper towels to drain
  17. Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt
  18. Serve warm köfte and bulgur with sauce