Lamb Koftas with Tabbouleh
A great option for informal entertaining or feeding a crowd, this lamb kofta recipe comes from New Zealand chef Michael Meredith.
Meredith is the owner of celebrated Auckland restaurant Meredith’s and co-founder of the social enterprise Eat My Lunch, which provides school lunches for children who might otherwise go hungry.
His new cookbook, Food for Good, shares the story of Eat My Lunch, with part proceeds from book sales also supporting the enterprise.
Lamb Koftas with Tabbouleh
Feeds 4-6
Recipe and image from Food for Good, by Michael Meredith and Eat My Lunch, published by Allen & Unwin
You might like
Ingredients
Koftas
500g lamb mince
½ onion, peeled and chopped
1 garlic clove, peeled and crushed
½ tablespoon chopped fresh mint leaves
½ tablespoon chopped fresh flat-leaf parsley leaves
¼ teaspoon dried chilli flakes
1 teaspoon mild paprika
¼ teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons olive oil
Tabbouleh
½ cup burghul (cracked wheat), rinsed
1½ cups fresh flat-leaf parsley leaves, chopped
½ cup fresh mint leaves, chopped
2 medium tomatoes, peeled and chopped
½ small onion, peeled and finely chopped
1 tablespoon extra virgin olive oil
¼ cup lemon juice
salt and pepper to taste
4–6 pita breads
hummus to serve
Stay informed, daily
Method
For the koftas, place lamb, onion, garlic, herbs and spices in a bowl and mix to combine.
Shape ¼ cup lamb mixture at a time into 8cm-long sausages (it should make 16). Thread each sausage on to a bamboo skewer. Place skewers on a large baking tray, cover and refrigerate for 20 minutes or until firm.
Heat a frying pan over a high heat. Add oil and koftas. Reduce heat to low and cook, turning occasionally, for 10 minutes or until cooked through. You may need to cook in batches. Transfer to a baking tray and cover with tinfoil to rest for 5 minutes.
For the tabbouleh, place burghul in a bowl. Cover with boiling water and stand for 20 minutes or until softened. Drain and rinse under cold water. Press out any water with a metal spoon. Place burghul, parsley, mint, tomato and onion in a bowl. Stir to combine.
Place oil and lemon juice in a screw-top jar. Secure lid and shake to combine. Drizzle over tabbouleh, season with salt and pepper and toss to combine.
Toast pita breads in the toaster for 1–2 minutes.
Place koftas on a platter and tabbouleh in a large serving bowl and allow guests to help themselves. Serve with warm pita breads and hummus.
