Middle Eastern Beef Kofta with Sumac-Spiced Onion Salad, Herbed Bulgur Pilaf, and Charred Zucchini

Wash and dry all produce. Finely mince 5 cloves of garlic. Finely chop 1 bunch of parsley and 0.5 bunch of mint, keeping them separate. Halve the 1 large red onion; finely dice one half and thinly slice the other half into half-moons.

Slice 2 medium zucchini into 1/2-inch thick rounds. In a small bowl, whisk 0.5 cup Greek yogurt with 1 tsp of the minced garlic and a squeeze of lemon juice; set aside in the refrigerator.

Prepare the Bulgur Pilaf: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1 cup coarse bulgur and toast for 2-3 minutes until fragrant and slightly golden. Pour in 1.5 cups chicken broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

While bulgur cooks, prepare the Kofta: In a large bowl, combine 1.5 lbs raw ground beef, the finely diced red onion half, remaining minced garlic, 1/2 cup of the chopped parsley, 1 tbsp cumin, 1 tbsp coriander, 1 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper. Mix with your hands until just combined (do not overwork). Shape into 8-12 oblong cylinders or patties.

Make the Sumac Salad: In a medium bowl, toss the thinly sliced red onion half-moons with 1 tbsp sumac, 1 tbsp lemon juice, 1/4 cup of the chopped parsley, and 1 tbsp olive oil. Massage the onions slightly with your fingers to soften them and allow the sumac to penetrate. Season with a pinch of salt.

Char the Zucchini: Heat 1 tbsp olive oil in a large cast-iron or heavy skillet over medium-high heat. Arrange zucchini rounds in a single layer. Cook for 3-4 minutes per side until deeply charred and tender. Remove from pan and season with salt and a squeeze of lemon.

Cook the Kofta: Wipe out the same skillet and add 1 tbsp olive oil over medium-high heat. Add the beef kofta in batches, ensuring not to crowd the pan. Sear for 4-5 minutes per side until a dark brown crust forms and the internal temperature reaches 160°F. Remove and let rest for 3 minutes.

Final Assembly: Fluff the rested bulgur with a fork and stir in the remaining chopped mint and 2 tbsp pine nuts. Plate the herbed bulgur alongside the charred zucchini and beef kofta. Top the beef with the sumac-spiced onion salad and serve with a dollop of the garlic yogurt sauce.