Serves: 4 people
For the kofta:
- 1 medium onion
- 1 small bunch of parsley & mint
- 500g lamb shoulder, finely minced
- 2 tsp ground cinnamon
- 1 ½ tsp ground allspice
- 1 tsp cumin seeds
- sea salt flakes & freshly ground black pepper
- oil, to grease
For the tabbouleh:
- 100g bulgur wheat
- 200g frozen peas
- a good handful of flat-leaf parsley & mint, chopped
- 2 vine tomatoes, deseeded and diced
- 4 spring onions, finely sliced
- 1 cucumber, chopped
- zest and juice of 1 lemon
- 1 garlic clove, crushed
- 3 tbsp olive oil
For the rose yoghurt:
- 100g yoghurt
- 1 tsp harissa paste
- Grate the onion, squeeze out most of the liquid through a sieve and put in a large bowl. Finely chop the parsley and mint and add to the onion. Mix in the lamb, spices and salt until thoroughly combined. Shape into 4 patties, cover and chill for at least an hour.
- Meanwhile, rinse the bulgur wheat in a sieve until the water runs clear. Drain well and transfer to a bowl. Pour over 200ml of boiling water, cover with cling film and leave to soak for 30 minutes.
- Cover the peas in boiling water, strain and pulse until coarsely crushed.
- Put the chopped herbs in a large bowl and add the tomato, spring onion, cucumber and crushed peas.
- Thoroughly drain the bulgur then add to the herb mixture along with the lemon zest and juice, garlic and olive oil. Mix thoroughly and season with salt and pepper.
- To make the yoghurt, mix the harissa paste into the yoghurt and leave to one side.
- Heat the bbq grill, greased with a little oil. Cook the patties until golden brown on all sides.
- Serve immediately with the rose yoghurt and tabbouleh.