Ground Bacon Brochettes, Bulgur Salad
Comments:	Even though these ground bacon brochettes, that are only possible to make if you have a food processor, are very popular, it is also possible to prepare these brochettes, called 'kofta', with any ground meat. Bulgur : shelled wheat grains that are steamed, ground then dried.
Servings:	4
Ingredients	Preparation
9 ounces [255 g] lean bacon slices, grossly chopped 1 small onion, grossly chopped 1 stalk celery, grossly chopped 5 tablespoons [75 mL] freshly made whole-wheat breadcrumbs 3 tablespoons [45 mL] freshly chopped thyme 2 tablespoons [30 mL] Worcestershire sauce 1 egg, beaten Salt and freshly ground black pepper, to taste Olive oil Bulgur Salad 3/4 cup [190 mL] bulgur 4 tablespoons [60 mL] roasted sunflower seeds 1 tablespoon [15 mL] olive oil Salt and freshly ground black pepper, to taste 1 handful celery leaves, chopped Boiling water 8 long wooden skewers, soaked into cold water for at least 30 minutes to prevent burning	For the bulgur salad, pour bulgur into a large bowl then pour in enough boiling water to cover. Set aside for approximately 30 minutes, until grains are soft. Spoon chopped bacon into a blender; add chopped onion and celery and whole-wheat breadcrumbs. Finely chop all ingredients. Add freshly chopped thyme and Worcestershire sauce; salt and pepper. Add beaten egg and proceed to get a firm mixture. Divide mixture into 8 equal parts. With your hands, shape each part into a thin sausage all around each skewer leave a free space at each end of skewers. Preheat barbecue to medium-high intensity. Well drain softened bulgur grains before mixing in roasted sunflower seeds and olive oil. Salt and pepper salad before mixing in chopped celery leaves. Rub brochettes with olive oil. Barbecue brochettes onto hot barbecue rack for 8 to 10 minutes turning from time to time and brushing with olive oil if needed, until golden browned on all sides. Serve brochettes, along with bulgur salad.