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Khozi Tap-tap (Ground Pork and Bulgur Kebab)

Khozi Tap-tap (Ground Pork and Bulgur Kebab)


8 oz. fine bulgur (used cooked quinoa)
1 pound lean ground pork
1 onion, minced
1 teaspoon cumin
1 teaspoon oregano
*1-2 teaspoon alepppo pepper
*3 tablespoon parsley, chopped
salt and pepper to taste
2 oz. sesame seeds (used white & black sesame)
1 1/4 cup yogurt
1/2 teaspoon chili powder
1 garlic clove, finely chopped

IMG_1350Soak the bulgur in cold water for 10 minutes, then drain in the fine sieve.

***Used cooked quinoa. (Click on the link How to cook Quinoa)

In a large bowl, combine the quinoa, meat, onion,cumin, oregano, salt, and pepper. Knead the mixture for about 10 minutes, occasionally dampening your hands with cold water.
IMG_1355Divide the mixture into four portions and using your hands, mold each one into patty about 6 inches (15 cm) in diameter and 1/2 inches (1 cm) thick.

Before cooking, sprinkle some sesame seeds on both sides of the kebabs.
IMG_4154IMG_1365 IMG_1363Cook on the grill or under the broiler, turning frequently to prevent burning. this should take about 10 minutes.

When cooked, served on a plate topped with a mixture of fresh yogurt, chili powder, and garlic. Serve with a plate of fresh salad or pickles.

IMG_1381 IMG_1376 IMG_1378*I found a very interesting cookbook in the library. The Yogurt Cookbook by Ato Der Haroutunian. I started cooking with yogurt when I met my husband. I’ve learned to cook and enjoy Eastern European dishes since then. A lot of dishes require yogurt too, so when I stumbled upon this cookbook. I got excited and can’t wait to try the recipes. This dish comes from Sis, the capital of Cilician Armenia. This one of the few I have tried. I used quinoa instead of bulgur and baked it instead. enJOY!!!

Source: The Yogurt Cookbook