Zucchini Kofte 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
- This recipe is vegetarian
- Produce
- Almonds, toasted (1/3 cup)
- Beets with greens, medium (1 pound)
- Chickpeas, canned (1 cup)
- Cilantro, packed sprigs (1/2 cup)
- Cilantro (2 tablespoons)
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (3/4 teaspoon)
- Flat-leaf parsley, packed leaves (1/2 cup)
- Onion, medium (1)
- Teaspooon minced garlic (1)
- Zucchini (1 pound)
- Cooking & Baking
- Garlic clove (4)
- Olive oil, extra-virgin (2 tablespoons)
- Vegetable oil (4 cups)
- Pasta & Grains
- Bulgur (2 1/4 cups)
- Bread & Baked Goods
- Bread crumbs, plain fine dry (1/2 cup)
- Drinks
- Water (4 cups)
- Dairy
- Butter, unsalted (2 tablespoons)
- Yogurt, plain (1 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published October 1, 2008 (4 years ago).
3 people saved this recipe.
