Turkish kofte with cacik
Juicy Turkish kofte with fresh cacik and a spoonful of bulgur, a high-protein dish for Phase 2.
Turkish kofte with cacik is a plate full of contrast: warm, grilled meat rolls with cumin next to a cool, refreshing yoghurt sauce of cucumber, garlic and dill. A spoonful of bulgur completes the lot and catches the spicy juices from the kofte beautifully. Simple, savoury and familiar from Turkish cuisine.
In Phase 2 there's room for a bit more carbohydrates, and this dish uses that balance well. The lean beef mince delivers thirty-six grams of protein that fills you up nicely, whilst the bulgur provides slow, filling carbohydrates and the cacik adds creaminess without being heavy. So this kofte remains a flavourful and satisfying choice within a high-protein diet.
Lovely with a fresh tomato and onion salad, some lettuce leaves or a handful of roasted peppers alongside for extra colour and crunch.
Zo maak je het
- Cook the bulgur according to the instructions on the packet and drain.
- Knead the mince with cumin, onion, garlic, salt and pepper and shape into koftes.
- Grill or pan-fry the koftes for eight to ten minutes until cooked through on all sides.
- For the cacik, mix the yoghurt with cucumber, dill and a pinch of salt.
- Serve the kofte with the bulgur and the cacik.
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