Place 500ml water into a small sauce pan, bring to the boil, add bulgur wheat and allow to simmer for 13-15 minutes. Remove from heat, cover and allow to stand for a further 10 minutes, or until cool. In a separate bowl combine 2 tsp of Baharat Street Food Seasoning and the olive oil and set aside.
Mix the lamb mince with the remaining Baharat Street Food Seasoning in a bowl until evenly distributed, divide into 12 balls and form into oval kofta “sausage” shapes.
Heat a non-stick frying pan over a medium heat and fry the koftas for around 10 minutes, turning regularly until cooked through. Allow to rest for a couple of minutes.
To assemble the salad, combine the cooked Bulgur wheat, parsley, cucumber and tomatoes in a bowl and toss through Baharat oil. For the minted yoghurt mix yoghurt, garlic granules and mint in a small bowl.
To serve; divide salad and koftas between four serving plates, top with lemon wedges and a drizzle of minted yoghurt.