Lamb koftas with tabbouleh
These delicious lamb koftas are a great option for informal entertaining or feeding a crowd, and are perfectly paired with tabbouleh. Recipe from the Food for Good cookbook that delivers excellent fresh recipes for daily meals as well as the opportunity to give back: for every copy sold Eat My Lunch will give lunch to a Kiwi kid in need.
- 500 g lamb mince
- 1/2 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 1/2 tbsp chopped fresh mint leaves
- 1/2 tbsp chopped fresh ﬂat-leaf parsley leaves
- 1/4 tsp dried chilli ﬂakes
- 1 tsp mild paprika
- 1/4 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp olive oil
- 4–6 pita breads
- hummus to serve
- 1/2 cup burghul (cracked wheat), rinsed
- 1 1/2 cups fresh ﬂat-leaf parsley leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 2 medium tomatoes, peeled and chopped
- 1/2 small onion, peeled and ﬁnely chopped
- 1 tbsp extra virgin olive oil
- 1/4 cup lemon juice
- salt and pepper to taste
- For the koftas, place lamb, onion, garlic, herbs and spices in a bowl and mix to combine.
- Shape ¼ cup lamb mixture at a time into 8 cm long sausages (it should make 16). Thread each sausage on to a bamboo skewer.
- Place skewers on a large baking tray, cover and refrigerate for 20 minutes or until firm.
- Heat a frying pan over a high heat. Add oil and koftas. Reduce heat to low and cook, turning occasionally, for 10 minutes or until cooked through. You may need to cook in batches. Transfer to a baking tray and cover with tinfoil to rest for 5 minutes
- Place burghul in a bowl. Cover with boiling water and stand for 20 minutes or until softened. Drain and rinse under cold water. Press out any water with a metal spoon. Place burghul, parsley, mint, tomato and onion in a bowl. Stir to combine.Place oil and lemon juice in a screw-top jar. Secure lid and shake to combine. Drizzle over tabbouleh, season with salt and pepper and toss to combine.
- Toast pita breads in the toaster for 1–2 minutes.
- Place koftas on a platter and tabbouleh in a large serving bowl and allow guests to help themselves. Serve with warm pita breads and hummus.