Easy Lamb Koftas
with Lemony Bulgur Salad
Takeout, Fakeout! Don't let the simplicity of this dish fool you. Fresh and flavourful ingredients come together for a delicious Middle Eastern dinner! This dish features lamb kofta and a delicious lemony bulgur salad. Best part? You don't even have to leave your house!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
1 tbsp
Turkish Spice Blend
½ cup
Bulgur Wheat
(Contains Wheat)
6 g
Garlic
7 g
Parsley
7 g
Cilantro
132 g
Mini Cucumber
1 unit
Lemon
160 g
Sweet Bell Pepper
100 g
Greek Yogurt
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
1 tsp
Salt*
Nutrition Values
Utensils
Instructions
Preheat your oven to 425°F (to bake koftas). Start prepping when your oven comes up to temperature! In Step 3, cut a kofta open to make sure it's not pink inside!
Wash and dry all produce.* In a medium pot, add 3/4 cups water (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Roughly chop parsley and cilantro. Core, then cut peppers into 1/4-inch pieces. Cut cucumbers into 1/4-inch pieces. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges.
To boiling water, add bulgur and 1/2 tsp Turkish spice blend (dbl for 4 ppl). Stir together, then remove pot from heat. Cover and let stand, until liquid is absorbed, 15-16 min.
Meanwhile, in a medium bowl, combine lamb, garlic, half the parsley, remaining Turkish spice blend and 1/2 tsp salt (dbl for 4 ppl). Season with pepper. Roll mixture into six 2-inch balls (12 for 4 ppl), then gently pinch tips. On a foil-lined baking sheet, arrange koftas. Bake in middle of oven, until golden and cooked through, 12-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Meanwhile, in a small bowl, stir together yogurt, half the cilantro and half the lemon zest. Season with salt and pepper. Set aside.
When bulgur is done, fluff with a fork. Stir in peppers, cucumbers, remaining lemon zest, remaining parsley, remaining cilantro, 1 tbsp lemon juice (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Divide bulgur salad and koftas between plates. Dollop with yogurt dip and squeeze over lemon wedge, if desired.
