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Baharat Lamb Koftas with Bulgur Wheat Salad and Minted Yoghurt
Ingredients
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1 sachet Baharat Spice Mix
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50 gram (2 ounce) bulgur wheat
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200 millilitre (7 fluid ounce) water
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250 gram (9 fluid ounce) lamb mince
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handful parsley, roughly chopped
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1 tablespoon olive oil
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75 gram (3 ounce) cucumber, deseeded and chopped
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75 gram (3 ounce) cherry tomatoes, quartered
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100 gram (4 ounce) Greek yoghurt
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1/2 teaspoon Garlic Granules
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1/2 teaspoon Mint
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lemon wedges to serve
Key Products
Instructions
- 1 Place bulgur wheat, water and 1 tsp Baharat Street Food seasoning into a small sauce pan, bring to the boil, cover and allow to simmer for 15 minutes. Uncover, remove from heat and allow to stand for a further 10 minutes, or until cool.
- 2 Meanwhile combine the lamb mince with the remaining Baharat Street Food Seasoning in a bowl until evenly distributed, divide into 6 equal balls and form into oval kofta “sausage” shapes.
- 3 Heat a frying or griddle pan over a medium heat and fry the koftas for around 10 minutes, turning regularly using tongs, until cooked through. Allow to rest for a couple of minutes.
- 4 To assemble the salad combine the Bulgur wheat, parsley, oil, cucumber and tomatoes in a bowl. For the minted yoghurt combine the yoghurt, Garlic Granules and Mint in a small bowl.
- 5 To serve arrange salad on plate, top with koftas and lemon wedges to garnish and serve with the minted yoghurt on the side.
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