Dinner · Mediterranean · 20 min
Middle Eastern Spiced Lamb Kofta with Bulgur and Sumac-Cucumber Salad
- Calories
- 1002
- Protein
- 43g
- Carbs
- 88g
- Fat
- 58g
Ingredients
- 171.9 g ground lamb
- 36.6 g shallot
- 15 g za'atar seasoning
- 1 tbsp olive oil
- 0.5 tsp salt
- 73.1 g dry bulgur
- 182.7 g cucumber
- 137.1 g grape tomatoes
- 1 tsp sumac
- 1 tbsp lemon juice
Method
- 01Place the dry bulgur in a heatproof bowl, cover with 150 ml boiling water, cover tightly, and let stand for 15 minutes until plump and tender.
- 02In a mixing bowl, combine the ground lamb, half of the minced shallot, 10 g of za'atar, and half of the salt. Knead gently and shape into 4 elongated kofta patties.
- 03Heat the olive oil in a skillet over medium-high heat. Add the lamb kofta and cook, turning occasionally, for 8 to 10 minutes until deeply browned and the internal temperature reaches 160°F (71°C).
- 04For the salad, combine diced cucumber, halved grape tomatoes, remaining minced shallot, ground sumac, remaining salt, and freshly squeezed lemon juice in a bowl. Toss to combine.
- 05Fluff the steamed bulgur with a fork and spread onto a plate. Arrange the cooked lamb kofta on top and serve with the fresh cucumber-tomato salad on the side. Dust with remaining 5 g of za'atar seasoning.
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