Köfte with Bulgur Salad

Ingredients

• 1 Garlic clove
• 1 onion
• 1 handful parsley
• 800 g ground lamb
• ground cumin
• 1 egg
• breadcrumbs (as needed)
• 2 tbsp olive oil (for brushing)
• black pepper (freshly ground)

Instructions

1. 1.

   Heat broth in a pot, stir in bulgur, remove from heat and let it soak for about 30 minutes (or according to package instructions). Wash tomatoes, trim stems, and dice. Wash scallions, trim, and slice into thin rings. Wash parsley, shake dry, pluck leaves, and finely chop. Mix with lemon juice, olive oil, salt, pepper, then combine with vegetables and bulgur. Let it rest for about 20 minutes, then season again with salt and pepper.

2. 2.

   For the koftas, peel garlic cloves and onion, then finely chop together. Rinse parsley, shake dry, pluck leaves, and finely chop. Combine ground lamb with garlic, onion, parsley, a pinch of cumin, and egg; mix well. Add breadcrumbs as needed until the mixture holds together. Season with salt and pepper.

3. 3.

   Form the mixture into balls and skewer them, pressing firmly to shape slightly elongated patties. Brush with oil and fry in a hot pan for 6-8 minutes on all sides.

4. 4.

   Distribute tabbouleh onto plates and place koftas on top. Garnish with arugula and carrot ribbons if desired. Serve with yogurt dip.