Dinner · 30 min · middle-eastern

Lamb Kofta with Tabbouleh

✓ USDA-verified nutrition data

Ingredients

• 6 oz Ground lamb
• 1/2 cup Bulgur
• 1 cup Parsley
• 1/2 Tomato
• 1 tsp Cumin
• 1/2 Lemon

Steps

1. Heat the oven to 425°F and line a sheet pan with foil. The kofta will bake on this sheet, which is easier and more even than a grill for a first-timer.
2. Put 1/2 cup bulgur in a heatproof bowl, pour 1 cup boiling water over it, and cover the bowl. Let it steam for 15 minutes until it doubles in size and is tender when you bite a grain.
3. Meanwhile, in a medium mixing bowl combine 6 oz ground lamb, 1 tsp cumin, and 1 tsp salt. Mix with your hands just until it holds together -- overworking the meat makes the kofta dense.
4. Wet your hands lightly, then shape the lamb into 4 thick logs about 1 inch thick and 4 inches long. Wet hands keep the mixture from sticking to your palms; tuck the ends under so the logs do not crumble.
5. Arrange the logs on the sheet pan and bake 12-14 minutes, flipping once halfway, until browned on the outside and no longer pink inside. Cut into the thickest one to check -- it should be browned through with no pink.
6. While the kofta bakes, roughly chop 1 cup parsley and dice 1/2 tomato. Fluff the bulgur with a fork, then stir in the parsley, tomato, and the juice of 1/2 lemon.
7. Taste the tabbouleh and adjust the salt and lemon juice at the end -- the lemon mellows as it sits, so be generous. Serve the kofta beside a scoop of tabbouleh.

Build my plan — free

← All recipes