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| Photo: Lamb koftas with rustic tabouli recipe |
Ingredients
Tabouli
1/3 cup cracked wheat
2/3 cup boiling water
1 bunch flat-leaf parsley, chopped
Handful roughly chopped fresh mint
200g punnet grape or cherry tomatoes, quartered lengthwise
1 Lebanese cucumber, quartered and sliced
3 green onions (shallots), sliced
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt flakes and cracked black pepper
Koftas
600g lamb mince
2 cloves garlic, chopped finely
1 tsp ground cumin
1½ tsp ground coriander
1 tbsp roughly chopped mint
2 green onions (shallots), sliced
1/3 cup breadcrumbs
¼ cup soda water
1½ tsp salt flakes
½ tsp ground white pepper
1½ tbsp olive oil
Pita bread and tzatziki, to serve
Equipment
Kettle
Small bowl
Cling wrap
2 medium bowls
Baking tray
Frying pan
Tongs
Sieve
Preparation
1. Make tabouli Place cracked wheat and boiling water in small bowl; cover with cling wrap. Set aside for 30 mins. In other bowl toss parsley, mint, tomatoes, cucumber, green onions, lemon juice, oil, salt and pepper; cover and refrigerate until cracked wheat is ready.
2. Make koftas Meanwhile, combine mince, garlic, ground cumin and coriander, mint, green onions, breadcrumbs, soda water and salt and pepper in bowl. Roll into 12 patties and place on baking tray.
3. Heat oil in frying pan over medium-high heat. Cook koftas for 3 to 4 mins each side or until cooked through.
4. Drain cracked wheat and toss through salad. Serve with koftas, pita bread and tzatziki.You can make the uncooked koftas a day ahead and store in the fridge. Use store-bought tabouli if you prefer.
More Arabic Food Recipes:
Lamb Kofta, Tabouleh Salad
Lamb kofta with flatbread
Quick Lamb Kofta with Harissa Yogurt Sauc
Kofta Orfali with White Rice
Lebanese Platter
Kofta Stew
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