Chicken Kofta With Spiced Burghul Pilaf Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken kofta with spiced burghul pilaf Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken kofta with spiced burghul pilaf.

To Prep 0:35
To Cook 0:25

You’re sure to rule the roost with these winning chicken koftas with burghul pilaf.


200g medium or coarse burghul (cracked wheat) (see note)
2 tbs currants
1 lemon, juiced
50g butter
2 tbs olive oil
1 red onion, finely chopped
3/4 tsp ground allspice
3/4 tsp ground cinnamon
70g (2/3 cup) roughly chopped walnuts, lightly roasted
2 tbs each chopped flat-leaf parsley and mint leaves
1 long green chilli, seeded, finely chopped
Greek-style yoghurt and Turkish bread, to serve

Chicken kofta

1 onion, quartered
2 slices (160g) day-old rustic bread, crusts removed, torn
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp dried mint
750g minced chicken
Olive oil, to brush


To make pilaf, place burghul in a bowl and add enough boiling water to cover by 2cm. Stand for 15 minutes or until most of the liquid is absorbed. Drain, then spread over a tray to cool. Combine currants and lemon juice in a cup.

Meanwhile, to make kofta, process onion in a food processor to a paste. Add bread, garlic, cumin, mint, 1 tsp salt and 1/2 tsp pepper, and process until combined. Add chicken and process until combined. Divide into 12 portions and shape each around a skewer into 10cm sausage shapes. Brush with oil.

Preheat a chargrill or barbecue over medium heat. Working in 2 batches, cook kofta, turning on 4 sides, for 8 minutes or until cooked through.

Meanwhile, heat butter and oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, for 8 minutes or until soft. Add spices and stir for 1 minute or until fragrant. Add burghul and cook, tossing occasionally, for 8 minutes or until warmed through.

Stir currant mixture, walnuts, herbs and chilli into burghul mixture.

Divide pilaf and kofta among plates. Serve with yoghurt and Turkish bread.

From MasterChef – July 2011 , Page 56
Recipe by Sophia Young

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