Bulgur Kebabs
This delicious bulgur kebab, also called Simit Kebabi, is famous in Turkey. Fine bulgur is referred to as Simit in Gaziantep and that’s where the kebab’s name comes from. Bulgur is an important ingredient in southern Turkish cooking; it appears in pilafs, mezzes like Icli Kofte, soups and in kebabs. Fine bulgur brings a wonderful texture and taste to this kebab, fragrantly spiced with cumin, red pepper. If you can’t find fine bulgur, you can ground the coarse bulgur in a food processor quickly; take care not to ground too much and turn the bulgur into fine powder.
I served my bulgur kebabs wrap with a dollop of garlicy yogurt, in Turkish lavash bread. You can serve them in pita pockets or along with roasted vegetables with garlic yogurt. Here is my Turkish lavash recipe if you’d like to make Turkish breads at home.
Bulgur Kebabs
Quick Shish Tawook Recipe at Home
Ingredients:
- Minced meat – 500 gm
- Bulgur – 1/4 cup (soften bulgur)
- Onion paste – 1/3 cup
- Ginger garlic paste – 1 tbsp
- Salt – 3/4 tsp
- Paprika powder -1 tsp
- Red chilli powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1 tsp
- Curry powder – 1/2 tsp
- Soaked bulger – 1 cup
- Oregano – 1/4 tsp
Keto Roti
Method:
- Preheat the oven to 180 C/ 356 F.
- Place the fine bulgur in a pan and pour in the hot water. Combine well and set aside for 10 – 15 minutes for the bulgur to absorb all the water and soften.
- In a bowl, add onion paste, ginger garlic paste, salt, paprika powder, red chilli powder, cumin powder, coriander powder, curry powder and soften the bulgur. Mix well.
- Then knead the mixture well for 5 – 8 minutes, until everything is combined.
- Make seekh kabab shapes, place in a baking tray on top of an onion layer.
- Bake them for 30 to 35 minutes on 180 degree preheated oven.
- Serve the Bulgur Kebabs or Simit Kebab hot, along with the roasted vegetables, garlicy yogurt and lavash. You can wrap the kebab and roasted vegetables with a dollop of garlicy yogurt, in Turkish flat breads or pita pockets.
