Lamb Kofta with Tabbouleh
Dinner · Middle Eastern · Ready in 40 min · Serves 4
Spiced lamb kofta served alongside a vibrant parsley and bulgur tabbouleh. A classic Middle Eastern combination rich in iron and B vitamins.
Per serving
- Calories
- 450
- Protein
- 32 g
- Carbs
- 28 g
- Fat
- 24 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron24%
- Vitamin D1%
- B12135%
- Zinc52%
- Magnesium22%
- Omega-328%
- Folate15%
- Calcium7%
- Potassium18%
- Vitamin C67%
- Riboflavin22%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 500 g Lamb mince
- 1 small Onion
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 100 g Bulgur wheat
- 60 g Fresh flat-leaf parsley
- 3 medium Tomatoes
- 2 whole Lemon
- 3 tbsp Olive oil
- 15 g Fresh mint
Method
- 1
Pour boiling water over bulgur wheat in a bowl, covering by 2cm. Cover with a plate and leave to absorb for 15 minutes, then drain any excess and fluff with a fork.
- 2
Grate onion directly into the lamb mince. Add ground coriander, cinnamon, salt, and pepper. Mix with your hands until just combined, without overworking.
- 3
Divide the lamb mixture into 12 equal portions. Shape each around a skewer or roll into oval shapes. Brush lightly with olive oil.
- 4
Heat a griddle pan or grill over high heat. Cook kofta for 4 minutes per side until charred on the outside and cooked through, turning once.
- 5
Finely chop parsley and mint. Dice tomatoes into small cubes. Combine with the soaked bulgur in a large bowl.
- 6
Squeeze the juice of both lemons over the tabbouleh. Drizzle with remaining olive oil, season with salt and pepper, and toss well to combine.
- 7
Divide tabbouleh between plates and arrange kofta alongside. Serve with warm flatbread and a dollop of yogurt if desired.
