Lebanese Lamb Kofta

Name: Lebanese Lamb Kofta with Roasted Vegetables, Bulgur Wheat and Sumac Yoghurt
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lamb Mince; 30 Grams of Fresh parsley; 4 Grams of Coriander cumin powder; 4 Grams of Arabic mix masala; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 1 Piece of Red onion; 1 Piece of Small zucchini; 150 Grams of Cherry tomatoes; 1 Tbsp of Olive oil; 1 Tsp of Salt; 240 ML of Water; 1 Piece of Chicken stock cube; 120 Grams of Bulgur wheat; 1 Piece of Lemon; 2 Piece of Garlic cloves; 170 Grams of Natural yogurt; 4 Grams of Sumac; 1 Piece of Pomegranate

with Roasted Vegetables, Bulgur Wheat and Sumac Yoghurt

Fragrantly spiced, zingy and wholesome. A twist on a true Lebanese classic.

151 Reviews

Cals 901 · Prot 62 · Carbs 90 · Fat 41

Family Friendly

Tips for Kids

Global Eats

35 min

Lebanese Lamb Kofta with Roasted Vegetables, Bulgur Wheat and Sumac Yoghurt

Fragrantly spiced, zingy and wholesome. A twist on a true Lebanese classic.

151 Reviews

Cals 901 · Prot 62 · Carbs 90 · Fat 41

Family Friendly

Tips for Kids

Global Eats

Ingredients

Lamb Kofta

Lamb Mince

350 Grams

Fresh parsley

30 Grams

Coriander cumin powder

4 Grams

Arabic mix masala

4 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Olive oil

0.5 Tbsp

Bulgur Wheat

Red onion

1 Piece

Small zucchini

1 Piece

Cherry tomatoes

150 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Water

240 ML

Chicken stock cube 4*5*9*15*

1 Piece

Bulgur wheat 10*11*

120 Grams

Lemon

1 Piece

Sumac yogurt

Garlic cloves

2 Piece

Natural yogurt 4*

170 Grams

Sumac

4 Grams

To Serve

Pomegranate

1 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3771 / 901
Fats (g)	40.6
of which saturated (g)	17.4
Carbohydrates (g)	90
of which sugars (g)	25.7
Fibers (g)	21
Proteins (g)	62.3
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep veg and kofta

Preheat the oven to 200°C/180°C fan.
Peel and chop the red onion.
Peel and finely chop the garlic.
Chop the zucchini into quarter circle pieces.
Cut the cherry tomatoes in half.
Pick and finely chop the parsley.
To a large bowl, add the lamb mince, coriander cumin powder, arabic masala, salt, pepper, 1/2 of the parsley (reserving the rest for the bulgur salad) and a drizzle of olive oil.
With clean hands, knead until all the ingredients are fully combined.
Divide the mixture into 10 koftas. Set aside.

2 Bake

Place half of the garlic (saving the rest for the sumac yogurt), onion, zucchini and cherry tomatoes on a lined baking tray.
Drizzle with olive oil and season with salt.
Place the koftas on top of the vegetables.
Bake in the preheated oven for 16-18 min, until the koftas are fully cooked and vegetables are tender.
Once cooked remove from the oven.
Set aside.

Tip! If cooking for kids, retain some of the raw zucchini and cherry tomatoes for serving.

3 Cook bulgur

Meanwhile, place a pot with a lid over a medium high heat and boil the measured water.
Once the water is boiling add the 0.5 chicken stock cube and dissolve.
Then, add the bulgur wheat.
Cover the pot and bring the heat to low.
Simmer for 15-20 min, until all of the water is absorbed and the bulgur wheat is tender.
Once cooked, take off the heat.
Keep covered.

4 Prep yogurt and pomegranate

In a bowl, combine the yogurt, sumac and remaining garlic.
Halve the pomegranate, hold each half over a large bowl, seeds facing down.
Hit the skin with a wooden spoon, squeezing to release the seeds.
Discard the shell and membrane.

Tip! If cooking for kids, retain some plain yogurt for serving.

5 Mix bulgur salad

Cut the lemon into wedges.
Place the kofta on a separate plate.
Mix the roasted vegetables and remaining parsley into the cooked bulgur wheat.
Squeeze in the lemon juice to taste.

Tip! If cooking for kids, retain some plain bulgur wheat and keep some of the parsley on the side to be used as sprinkles.

6 Serve

Serve the Lebanese Lamb Kofta with Roasted Vegetables, Bulgur Wheat salad.
Spoon over the Sumac Yogurt,
Garnish with the pomegranate seeds and any remaining parsley.

Tip! If cooking for kids, serve the kofta with plain bulgur wheat, zucchini, tomatoes and plain yogurt separately. Serve parsley and pomegranate seeds on the side.as sprinkles.