Pork Kefta in Air Fryer with Bulgur and Vegetable Salad

Name: Pork Kefta in Air Fryer with Bulgur and Vegetable Salad
Total time: 40 min
Yield: 4
Ingredients: 500 g (1.1 lb) ground pork; 1 large red potato (about 250 g), grated; 1 red onion, grated; 2 large garlic cloves, grated; 1 teaspoon cumin seeds; 2 teaspoons smoked paprika; 1 teaspoon dried chili flakes; 25 g (0.9 oz) fresh parsley, finely chopped; a little olive oil (for spraying); 150 g (5.3 oz) bulgur (or couscous); 1 tablespoon olive oil (for salad); 1 lemon, cut into 6 wedges; ½ cucumber, diced; 4 tomatoes, chopped; 2 tablespoons fresh mint or cilantro, chopped; 200 g (7 oz) whipped feta, tzatziki or hummus

Spiced pork meatballs cooked in the air fryer, served with a refreshing bulgur salad with cucumber, tomatoes, and herbs, alongside whipped feta or hummus.

Time: 40 min4 servingsDifficulty: Medium190°CMisc

Steps

1
Place bulgur in a bowl and pour 300 ml (1.25 cups) boiling water over it. Cover and let sit for 15-20 minutes until hydrated.
2
Preheat air fryer to 190°C (375°F). In a large bowl, mix ground pork with potato, onion, garlic, cumin, paprika, chili flakes, parsley, salt and pepper to taste.
3
Shape the mixture into 8 elongated meatballs (like small sausages). Place in air fryer basket, spray with olive oil, and cook for 15-18 minutes at 190°C (375°F), turning halfway.
4
For the salad, add olive oil and lemon juice to the hydrated bulgur. Mix well, then fold in diced cucumber, tomatoes, and fresh herbs.
5
Serve hot kefta with bulgur salad and whipped feta, tzatziki or hummus.

Shopping list

Carne porc tocată, cartof roșu, ceapă roșie, usturoi, chimen, paprika afumată, fulgi ardei iute, pătrunjel, ulei măsline, boulgour, lămâie, castravete, roșii, mentă/coriandru, feta/tzatziki/hummus

Recipe story

Pork kefta, a modern twist on the traditional Middle Eastern meatball, originates from Ottoman cuisine where minced meat was spiced with herbs and served at sultan's banquets. In this contemporary version, the air fryer provides a tender texture and quick cooking.

Ingredient Secrets

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Parsley

In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.

Cumin

Cumin, known since antiquity, was used by Egyptians for embalming and by Romans as a digestive. In the Middle Ages, it was believed to ward off evil spirits, and merchants transported it along the Silk Road from the East to Europe.

Paprika

Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.

Garlic

Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.

Onion

Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.

Cloves

Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.

Mint

In ancient Rome, mint was so valued that students wore wreaths of its leaves to stimulate their minds, and guests received fresh sprigs as a sign of hospitality. Legend has it that the goddess Minerva transformed the nymph Mentha into a fragrant plant, giving birth to mint.

Coriander

Coriander, known since ancient times, was found in Egyptian tombs over 3,000 years old, considered a sacred spice and a remedy for immortality. The Romans brought it to Europe, where it became a staple in Mediterranean and Asian cuisines.

Potato

Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.

Tomato

Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.

Lemon

The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.