Beef Kofta & Tabbouleh

• Beef Mince(500 g)
• Red Onion(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(60 g)
• Fresh mint(20 g)
• Cumin(2 tsp)
• Paprika(1 tsp)
• Cinnamon(½ tsp)
• Salt(2 tsp)
• Black pepper(½ tsp)
• Olive oil(5 tbsp)
• Bulgur Wheat(180 g)
• Tomato(2)
• Cucumber(1)
• Lemon(2)
• Greek yogurt(160 g)
• Tahini(1 tbsp)
• Sumac(1 tsp)optional

Method

1. 1

   Finely grate half of the {Red Onion} and mince the {Garlic}. Finely chop the smaller amount of {Fresh parsley} and smaller amount of {Fresh mint} for the kofta. Dice the remaining {Red Onion}, {Tomato}, and {Cucumber}, then finely chop the larger amount of {Fresh parsley} and remaining {Fresh mint} for the tabbouleh.

   ~10 min

2. 2

   In a large bowl, mix the {Ground beef}, grated {Red Onion}, half the {Garlic}, smaller amount of {Fresh parsley}, smaller amount of {Fresh mint}, {Cumin}, {Paprika}, {Cinnamon}, larger amount of {Salt}, and {Black pepper}. Form into 16 small oval meatballs.

   ~8 min

3. 3

   Put the {Bulgur Wheat} in a heatproof bowl. Pour over 240ml boiling water, cover, and leave for 12 minutes until tender. Fluff well with a fork.

   ~12 min

4. 4

   Meanwhile, heat half the {Olive oil} in a large skillet over medium-high heat. Cook the kofta for 8–10 minutes, turning a few times, until golden-brown and cooked through.

   ~10 min

5. 5

   In a large serving bowl, combine the fluffed bulgur with the diced {Red Onion}, {Tomato}, {Cucumber}, larger amount of {Fresh parsley}, remaining {Fresh mint}, juice of both {Lemon}, remaining {Olive oil}, remaining {Salt}, and the rest of the {Garlic}. Toss until glossy and well mixed, then gently fold the warm kofta through the tabbouleh so the meatballs are tucked into the salad rather than sitting on top.

   ~5 min

6. 6

   Whisk the {Greek yogurt} with the {Tahini} and a squeeze of one {Lemon}. Spoon over the bowl and finish with the {Sumac} if using. Serve straight away.

   ~3 min