This makes a good piknik food.
Ingredients - serves 4 to 6
214g bulgar wheat
1 chicken stock cube made upto 400ml stock
5 and 1/2 tbsps butter
4 burger shaped köfte or 8 nugget cut köfte
1/2 red pepper, chopped up small
1/2 tin (110g) sweetcorn
1/4 onion, chopped up small
1/2 small cucumber, shopped up small
2 tbsps olive oil
salt and pepper
Melt the butter in a pan and add the bulgar wheat and fry gently until all the butter has been absorbed into the bulgar wheat.
Make up 400ml of chicken stock and add to the bulgar wheat.
Over a low heat simmer for around 15 mins, in a saucepan with the lid on, until all the liquid has been absorbed and the wheat has started to soften.
Then take off the heat, take off the lid cover with a double piece of kitchen roll and return the lid. Leave for 20 mins. This helps to absorb the access liquid and makes the wheat light and fluffy.
In an ovenproof dish cook the köfte in the oven at 200c for 15 mins. Once cooked allow to cool.
Once the bulgar wheat has cooled, cut the köfte into bite size pieces and then add these together with the red pepper, sweetcorn, onion and cucumber to the bulgar wheat and mix well.
Season with salt and pepper and stir in 2 tablespoons of olive oil.