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Lamb Koftas with Bulgar Salad & minted yoghurt

serves

4

people

Serves

prep-time

5

minutes

Preparation Time

recipe-type

25

minutes Stove Top

Cooking Time

Ingredients
  • 1 cup (250g) bulgur wheat
  • 1 x 25g sachet McCormick Baharat Street Food
  • 2 tbsp olive oil
  • 500 g lamb mince
  • 1 bunch fresh parsley leaves, roughly chopped
  • 1 Lebanese cucumber deseeded and chopped
  • 200 g cherry tomatoes, quartered
  • ¾ cup (180g) Greek style yoghurt
  • ½ tsp , garlic granules
  • ½ tsp , dried mint leaves
  • Lemon wedges to serve
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve; divide salad and koftas between four serving plates, top with lemon wedges and a drizzle of minted yoghurt.
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