Lamb Koftas With Spiced Yoghurt

Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.

Healthy Lamb Appetiser High Protein Middle Eastern

Estimated Nutrition

Calories

54.6

kcal / serving

2185.5 kcal total

Carbs

1.1g

per serving

45.1 g total

Fat

per serving

158.4 g total

Protein

3.6g

per serving

142.2 g total

Cook Time

minutes

Serves

koftas

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

250

Greek-Style Yogurt

GrainsCereals

Bulgar Wheat

soaked and squeezed dry

Meat

500

Lamb

lean leg, cubed, fat removed

NutsSeeds

0.5

tsp

Coriander

ground

0.5

tsp

Cumin

ground

Pine Kernels

finely chopped

tsp

Mint

chopped

tsp

Parsley

chopped

tsp

Mint

fresh leaves chopped for yoghurt

tsp

Chive

snipped

tsp

Coriander

fresh leaves chopped for yoghurt

tsp

Parsley

chopped for yoghurt

piece

Garlic

crushed to paste

0.5

tsp

Cumin

ground for yoghurt

OilsFats

Olive Oil

divided use

Vegetables

piece

Chili

finely chopped

piece

Onion

medium, finely chopped

bunch

Salad Leaves

for serving

Method

Blend lamb, egg, and cooled onion mixture in a food processor until smooth.

Stir in bulgar wheat, pine kernels, mint, and parsley into the lamb mixture.

Serve the koftas with the spiced yoghurt dip and salad leaves.

Cook chilli, onion, ground coriander, and cumin in 15ml olive oil for 15 minutes.

Combine all yoghurt ingredients in a large bowl and leave for one hour.

Soak 75g bulgar wheat in cold water for 30 minutes, drain, and squeeze dry.

Shape 5ml portions of the mixture into small logs with wet hands.

Fry koftas in 15ml olive oil for 10 minutes until brown and cooked.

Drain koftas on paper towels and keep warm in the oven.