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Lamb kofte with tabouleh and tzasiki

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    Source: uktv.co.ukReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, C, P
    MineralsSelenium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 250 g minced lamb

    2. 1 small red onion , thinly chopped

    3. 2 clove garlic , thinly chopped

    4. 3 thick slices stale white bread , made into crumbs

    5. 1 tsp ground cumin

    6. 1 tbsp paprika

    7. 1 tsp ground allspice

    8. 1 1/2 tsp red chillies , chopped

    9. large bunch of flat leaf parsley , trimmed and chopped

    10. small bunch of coriander , trimmed and chopped

    11. tsp cayenne pepper

    12. 2 tsp garam masala

    13. 4 tbsp tomato puree

    14. 1 large egg , beaten

    15. mini wholemeal pitta bread , to serve

    16. 700 ml water

    17. 350 g bulgur wheat

    18. 5 tomatoes , diced

    19. 4 spring onions , chopped

    20. 2 tbsp flat leaf parsley , chopped

    21. 1 1/2 tbsp extra virgin olive oil

    22. juice of 1/2 lemons

    23. black pepper

    24. 500 ml plain yogurt

    25. 1/2 cucumber , peeled and diced

    26. 4-6 mint leaves , torn

    27. 1 clove garlic , thinly chopped

    Instructions Jump to Ingredients ↑

    1. Combine the lamb, onion, garlic, breadcrumbs, herbs and spices in a bowl. Add the tomato purée, lemon juice and egg. Season generously with salt and pepper. Mix thoroughly with your hands. If the mixture does not bind together, add an extra beaten egg. Chill for at least 30 minutes.

    2. Next make the tabouleh. Bring the water to the boil in a saucepan. Stir in the bulgar wheat. Cook, covered, over very low heat for about 10 minutes or until the liquid is absorbed. Remove from the heat and leave for 10 minutes. Tip into a bowl, fluff with a fork and leave to cool.

    3. Stir in the tomatoes, spring onions, cucumber and parsley.

    4. Whisk the oil, lemon juice, salt and pepper. Stir into the tabouleh.

    5. Combine all the tzasiki ingredients in a serving bowl. Leave to chill in the fridge.

    6. Preheat the grill to medium-high.

    7. Take one-sixth of the lamb mixture, and press it round a wooden skewer to form a sausage about 5cm thick. Repeat with the remaining mixture to make five more sausages.

    8. Grill for 7-10 minutes, turning regularly, until cooked through.

    9. Serve with warm pitta breads, tabouleh and tzasiki.

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