Recipe

Lamb koftas with rustic tabouli

  • 25 mins preparation
  • 8 mins cooking
  • Serves 6
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Ingredients

Tabouli
  • 1/3 cup cracked wheat (bulgur)
  • 2/3 cup boiling water
  • 1 bunch flat-leaf parsley, chopped
  • handful roughly chopped fresh mint
  • 200 gram punnet grape or cherry tomatoes, quartered lengthwise
  • 1 lebanese cucumber, quartered and sliced
  • 3 green onions (shallots), sliced
  • 2 tablespoon lemon juice
  • 2 tablespoon extra olive oil
  • salt flakes and cracked black pepper
Koftas
  • 600 gram lamb mince
  • 2 clove garlic, chopped finely
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 tablespoon roughly chopped mint
  • 2 green onions (shallots), sliced
  • 1/3 cup breadcrumbs
  • 1/3 cup soda water
  • 1/4 teaspoon salt flakes
  • 1/2 teaspoon ground while pepper
  • 1 1/2 tablespoon olive oil
  • pita bread, to serve
  • tzatziki, to serve

Method

Lamb koftas with rustic tabouii
  • 1
    Place cracked wheat and boiling water in small bowl; cover with cling wrap. Set aside for 30 minutes.
  • 2
    In other bowl toss parsley, mint, tomatoes, cucumber, green onions, lemon juice, oil, salt and pepper; cover and refrigerate until cracked wheat is ready.
  • 3
    Meanwhile to make the koftas, combine mince, garlic, ground cumin and coriander, mint, green onions, breadcrumbs, soda water and salt and pepper in bowl. Roll into 12 patties and place on a baking tray.
  • 4
    Heat oil in a frying pan over medium-high heat. Cook koftas for 3-4 minutes each side or until cooked through.
  • 5
    Drain cracked wheat and toss through salad. Serve with koftas, pita bread and tzatziki.

Notes

Use store-bought tabouli if you prefer.