Don't let the simplicity of this dish fool you. Fresh and flavourful ingredients come together for a delicious Middle Eastern dinner. 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.
g
Ground Lamb
g
Cauliflower, florets
g
Parsley
g
Garlic
unit
Lemon
g
Greek Yogurt
(Contains Milk)
tbsp
Shawarma Spice Blend
(Contains Sulphites)
cup
Bulgur Wheat
(Contains Wheat)
unit
Vegetable Broth Concentrate
g
Cherry Tomatoes
g
Cucumber
tbsp
Oil*
tsp
Salt and Pepper*
tsp
Sugar*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate in a medium pot. Cover and bring to a boil over high heat. Cut cauliflower into bite-sized pieces. Toss cauliflower with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 23-25 min.
While cauliflower roasts, add bulgur to the pot of boiling water. Remove pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.
While bulgur cooks, peel, then mince or grate garlic. Combine lamb, garlic, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) and shawarma spice in a medium bowl. Divide mixture into 6 equal portions (12 portions for 4 ppl). Roll each portion into a ball, then flatten into 1/4-inch thick patties.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. Pan-fry, until golden-brown, 3-5 min.** (TIP: Cook patties in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)
While patties cook, halve the tomatoes. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Grate the cucumber into a small bowl and add yogurt, half the lemon zest and 1/2 tsp sugar (dbl for 4 ppl.) Season with salt and pepper and stir to combine.
When bulgur is done, fluff with a fork. Stir in tomatoes, parsley, remaining lemon zest, lemon juice and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Divide the bulgur between plates. Top with the cauliflower and lamb patties. Dollop with cucumber tzatziki and squeeze over lemon wedge, if desired.