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Easy Lamb Koftas

Easy Lamb Koftas

with Lemony Bulgur Salad

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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!

Allergens:Wheat/BléMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1 tbsp

Turkish Spice Blend

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

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

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

1 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2636 kJ
Calories630 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber5 g
Protein35 g
Cholesterol85 mg
Sodium1270 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Measuring Spoons
Medium Pot
Zester
Baking Sheet
Medium Bowl
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**)

4

Meanwhile, in a small bowl, stir together yogurt, half the cilantro and half the lemon zest. Season with salt and pepper. Set aside.

5

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.

6

Divide bulgur salad and koftas between plates. Dollop with yogurt dip and squeeze over lemon wedge, if desired.