The Bagdad Burger, Kofta with Tabbouleh

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Tabbouleh (Bulgur Wheat Salad)
1-cup medium grind bulgur wheat
½ lemon juiced
2 ½ cups boiling water
½ teaspoon salt
¼ teaspoon fresh ground pepper
1 cup fresh figs stems removed and sliced
1 teaspoon lemon juice
1-tablespoon honey
½ cup smoked almonds
½ cup chopped green onions
½ cup chopped cilantro leaves
½ cup fresh flat leaf parsley
½ cup fresh mint
2 tablespoons colavita olive oil

Baharat (in Arabic means spice)
2 teaspoons black peppercorns
2 teaspoons coriander seeds
½ teaspoon whole cloves
2 teaspoons cumin seeds
½ teaspoon cardamom pods
½ teaspoon allspice berries
½ teaspoon ground nutmeg
1 inch piece of cinnamon stick

The Patty (Kofta)
4 cloves garlic
1 tablespoon Sutter Home Merlot
1 tablespoon kosher salt
6 tablespoons grated onion
6 tablespoons chopped parsley
1 tablespoon Baharat spice mix
2 lbs ground beef

2-3 tablespoons vegetable oil, for brushing the grill rack

2 cans Pillsbury Refrigerated Crusty French bread loaf
2 tablespoons colavita olive oil
1 teaspoon garlic minced
3 cups chopped romaine lettuce
12 cucumber slices
6 tomato slices


Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium high.

To make the Tabbouleh, in a large, heavy, nonstick, fire proof skillet toast the bulgur for about 5 minutes. Add the lemon juice and transfer to a large bowl. In a fireproof pan boil the water and pour it over the bulgur. Add salt and pepper. Cover with a piece of plastic wrap and let stand 15-20 minutes until all the water is absorbed and the bulgur is tender. Fluff bulgur and add figs, honey, lemon juice, almonds, onions cilantro, parsley, mint and olive oil. Set aside until ready to assemble

For the Baharat, place peppercorns, coriander, clove, cumin cardamom, allspice, nutmeg and cinnamon in a small grinder (such as a coffee grinder) grind until fine, about 30 seconds. Measure out one tablespoon and store the remainder in a tightly covered container for another use.

To make the patties, in a food processor combine garlic, wine, salt, onion and parsley, Remove mixture to a large bowl. Add the Baharat and mix well. Add the beef and mix just to combine. Divide the mixture into 6 equal portions and form half moon patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook turning once 5-7 minutes on each side. Remove the dough from the cans and cut into 6 pieces. Between two pieces of wax paper, roll each piece of dough into a 8-10 inch disk. In a small bowl, combine the oil and garlic. Brush the oil on each disk. On Medium heat, cook the flatbread until golden brown on each side. Prick with a fork any bubbles that may appear. Wrap in foil to keep warm until ready to assemble.

To assemble the burgers, on one side of the flatbread, place 1/2 cup lettuce, 2 cucumber slices, a tomato slice, the patty and equal portions of Tabbouleh. Fold over like a soft taco. Secure with a toothpick if necessary. Serve immediately.

Yields 6 tasty burgers.