My go-to recipe for bulgur wheat is a light and delicious tabbouleh. These lamb koftas are paired with feta, to cut through the lamb and add a little tang!
You can load up bulgur wheat with plenty of different flavours, and in this recipe I’ve gone for fresh parsley, dill and mint with some chopped olives and sun-dried tomatoes to pack in lots of flavour.
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Ingredients
For the lamb koftas: 450g lamb mince
10g parsley, chopped
10g dill, chopped
1/2 lemon, zest
1 tsp ras el hanout
1 garlic clove, minced
30g feta
For the tabbouleh: 120g bulgur wheat, raw
15g parsley, chopped 10g dill, chopped
10g mint, chopped
1/2 lemon - zest only
1/2 tsp turmeric
50g green olives, finely chopped
50g sun-dried tomatoes, finely chopped
for the Tahini Yoghurt: 100g Greek yoghurt
1 tbsp tahini
1 tsp honey
Directions
Combine all of the ingredients for the lamb koftas in a large mixing bowl, and shape into 6 koftas on a greased baking tray.
Bake for 10-12 minutes until piping hot.
Add the bulgur wheat to a pan of boiling water with a big pinch of salt and the turmeric. Cook for 10 minutes until tender, then drain.
Allow to cool a little, then add the chopped herbs, olives and sun-dried tomatoes.
Combine the ingredients for the tahini yoghurt in a small bowl, and drizzle over the top of your koftas.
Serve altogether, adding some pan fried tenderstem broccoli or sautéed greens.
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