BULGUR AND SQUASH KEFTEH

Bulgur and Squash Kefteh image

This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.

Provided by Martha Rose Shulman

Categories lunch, weekday, salads and dressings, main course, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 9

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Ingredients

1 pound winter squash, peeled and cut in chunks
3 tablespoons extra virgin olive oil
Salt to taste
1/2 cup fine or medium (#1 or #2) bulgur
1/2 medium onion, finely minced
1 teaspoon cumin seeds, lightly toasted and ground
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint
Small romaine lettuce leaves for garnish

Steps:

Place the bulgur in a bowl, mix with 1/4 teaspoon salt and cover with hot water. Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid.
Meanwhile, steam the squash above 1 to 2 inches of boiling water for 15 to 20 minutes until thoroughly tender. Remove from the heat, allow to drain for five to 10 minutes and then mash with a fork or a pestle.
Heat 2 tablespoons of the olive oil over medium-low heat, and add the onion. Cook gently for 10 to 15 minutes until golden and very tender. Stir often. Add the ground cumin and a pinch of salt, and stir together for about 30 seconds. Stir into the bulgur. Add the pureed squash and stir together, then transfer to a bowl.
Knead the mixture in the bowl with the back of a spoon or with a pestle for a few minutes. Stir in the remaining tablespoon of olive oil, the parsley and the mint. Taste and adjust salt, and add freshly ground pepper. Spoon into a lightly oiled baking dish. Serve at room temperature, or heat through in a 325-degree oven until warm.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 3 grams