This hearty bowl is filled with harissa lamb meatballs, with bulgur and garlicky yoghurt dressed vegetables.
Ingredients
Serves: 4
Time: 45 minutes
For the meatballs
- 400g lamb mince
- 2 tbsps harissa
- Handful of fresh coriander
- Handful of dill
- 50g breadcrumbs
- Dash of milk
For the quick toum
- 1 head of garlic
- Juice of ½ lemon
- 250ml neutral oil
- 1 cucumber
- 200g Greek yoghurt
To serve
- 300g bulgur wheat
- ½ head white cabbage
- Handful coriander
- Handful dill
- Juice of 1 lemon
- 4 flatbreads
- Sea salt and black pepper
Method
- Firstly add the bulgur into a bowl, pour over boiling water and sprinkle over a pinch of salt then cover and leave aside for 20 minutes.
- Now, mix together all your ingredients for the lamb skewers. Season well then form the mixture into long oval shaped patties.
- To the hob. Heat a griddle pan over a medium heat, rub the patties with a little oil and place onto the griddle
- Cook, for about 6 minutes each side until the lamb has cooked through.
- Whilst the lamb cooks start to peel the garlic and place it into a large jug/jar and cover with the lemon juice. Using an immersion blender, blitz until a paste is formed.
- Pour the oil over the garlic paste, add a pinch of salt and place the immersion blender into the jug again. Slowly pull upwards, incorporating the oil gently, until the mixture has emulsified.
- Prep the cucumbers, thinly slicing them then place into a large bowl. Thinly slice the cabbage and add to the same bowl. Season with a pinch of salt and the juice of a lemon and massage into the cabbage and cucumbers. Add the Greek yoghurt and dill then toss everything together.
- To the bulgur, add a little of the dill, some olive oil, a spoonful of the toum and some salt and pepper and mix through to combine.
- Bring the flatbreads back to life by toasting over a gas flame or in a very hot pan for a few seconds on each side
- Remove the lamb from the pan and rest for a few minutes.
- Serve the bulgur in bowls with the lamb kebabs, cucumber and cabbage salad, toum, some more coriander and a good drizzle of extra virgin olive oil. Serve the remaining toum on the side along with the flatbreads.
