Lamb Kofta, Tabbouleh & Pitta
John and Lisa have the perfect menu for sharing with family and friends in their Weekend Kitchen. Here is John's Middle Eastern inspired feast with his Lamb Kofta with Tabbouleh & Pitta.
Lamb Kofta, Tabbouleh & Pitta
Serves 4 - 6
Ingredients
2 tsp cumin seeds
2 tsp coriander seeds
500g minced lamb
2 lemons, juiced reserving the zest
Sea salt and black pepper
1 large egg, lightly beaten
A handful flat-parsley, chopped
Tabbouleh:
100g fine-ground bulgur wheat
100ml extra virgin olive oil
1 lemon, juiced
3 ripe tomatoes, finely chopped
3-4 spring onions, sliced finely
1 very large bunch flat-leaf parsley, chopped
A few sprigs of mint leaves, chopped
Sea salt and black pepper
To Serve
Pitta breads
Greek yogurt
Pickled chillies
Method
1. Place the cumin and the coriander seeds in a hot, dry frying pan and roast for 2-3 minutes until the seeds change colour and release their oils. Crush in a pestle and mortar with a pinch of salt then set aside.
2. Place the lamb in a bowl, add in most of the lemon juice, and the crushed spices. Season well, add the parsley and the egg, mix well to combine then shape into torpedoes and set aside.
3. Cover the bulgur wheat about 1 cm above in boiling water, cover and leave for around 15 minutes, until all the liquid has been absorbed. Fork it all up to loosen, season well half then pour in half the olive oil, the zest of 1 lemon and stir well. Leave for half an hour or so, to let the wheat soften a little more and absorb the flavours.
4. Heat a large frying pan or griddle pan to a medium high heat and cook the koftas for a few minutes on each side until cooked through. You may have to do this in batches, keeping them warm in a low oven as you go.
5. Just before serving, warm the pitta breads in the oven. Finish the tabbouleh by stirring in the rest of the olive oil, lemon juice and the rest of the ingredients. Adjusting it a little with olive oil if it is a little dry. It should be sharp and fresh-tasting, so you may also want to adjust the quantity of lemon juice.
6. Serve the koftas piled up on a platter with the warm pitta breads, a pile of pickled chillies and some greek yogurt, alongside your delicious tabbouleh.