### Middle Eastern Delight: Spiced Lamb Kofta with Tabbouleh and Tahini Yogurt Sauce
Hello, lovely readers!
Al here, and I’m excited to share a dish that’s become a fast favorite in our household—Spiced Lamb Kofta with Tabbouleh and Tahini Yogurt Sauce. One of the joys of having a large family is experiencing diverse cuisines together, and this Middle Eastern-inspired meal has everything we’re looking for: bold flavors, vibrant colors, and a perfect balance of textures.
### A Journey of Flavors
Cooking this dish always feels like a bit of a culinary adventure. The fragrant spices—cumin, coriander, cinnamon, allspice, and smoked paprika—transport me to a bustling Middle Eastern market. The aroma in the kitchen is simply intoxicating.
And let’s not forget the heart and soul of this dish—the lamb kofta. These juicy, well-seasoned patties are a joy to make and even more delightful to eat. I love getting the kids involved in shaping the kofta; it turns meal prep into a fun family activity. Watching their little hands mold the beautifully spiced lamb mixture around skewers is one of those small moments that warm my heart.
### A Fresh and Vibrant Sidekick
To complement the rich flavors of the lamb, we have tabbouleh. The fresh herbs and zesty lemon dressing provide a refreshing contrast, making it a perfect side for the kofta. The kids enjoy chopping the parsley and mint (under supervision, of course!), and the burst of colors from the tomatoes and cucumber always gets them excited about eating their greens.
### The Creamy Finishing Touch
The tahini yogurt sauce is another element that ties everything together. It’s creamy, tangy, and absolutely addictive. Drizzling it over the warm kofta and fresh tabbouleh creates a beautiful blend of flavors that makes every bite a delight.
### Bringing It All Together
Here’s how you can bring this delightful meal into your own kitchen. Trust me, it’s easier than you might think, and the rewarding smiles from your family will make it all worth it.
#### Ingredients:
**Lamb Kofta:**
– 500g minced lamb
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1 tsp smoked paprika
– 1/2 tsp ground black pepper
– 1/2 tsp sea salt
– 1/4 cup chopped fresh parsley
– 1 egg
**Tabbouleh:**
– 1 cup bulgur wheat
– 1 cup boiling water
– 2 cups finely chopped parsley
– 1/2 cup finely chopped fresh mint
– 4 spring onions, finely sliced
– 2 tomatoes, finely diced
– 1 cucumber, finely diced
– 1/4 cup extra virgin olive oil
– 1/4 cup fresh lemon juice
– 1/2 tsp sea salt
– 1/4 tsp ground black pepper
**Tahini Yogurt Sauce:**
– 1/2 cup Greek yogurt
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 garlic clove, minced
– 1 tbsp extra virgin olive oil
– 1/4 tsp sea salt
– 1/4 tsp ground black pepper
– 2 tbsp water (optional, to thin sauce)
#### Method:
**Lamb Kofta:**
1. Mix all kofta ingredients in a large bowl until well combined.
2. Divide the mixture into 12 equal portions and shape into kofta around skewers.
3. Preheat your grill to medium-high heat (around 200°C or 390°F).
4. Grill the kofta for 10-12 minutes, turning occasionally, until cooked through and nicely charred.
**Tabbouleh:**
1. Place bulgur wheat in a heatproof bowl and pour boiling water over it. Cover and let sit for 15 minutes.
2. Fluff the bulgur with a fork and let it cool.
3. Combine cooled bulgur, parsley, mint, spring onions, tomatoes, and cucumber in a large bowl.
4. Whisk together olive oil, lemon juice, salt, and pepper. Pour over the tabbouleh and toss to combine.
**Tahini Yogurt Sauce:**
1. In a bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, olive oil, salt, and pepper.
2. Add water if needed to reach your desired consistency.
**Assemble the Dish:**
1. Serve the lamb kofta hot, accompanied by the tabbouleh and drizzled with tahini yogurt sauce.
2. Garnish with additional parsley and lemon wedges if desired.
### Final Thoughts
Cooking for a family of six can be a delightful challenge, but dishes like this make it so rewarding. The Spiced Lamb Kofta with Tabbouleh and Tahini Yogurt Sauce is proof that you can bring the vibrant flavors of Middle Eastern cuisine into your own home, creating meals that are both delicious and memorable.
Give it a try, and let me know how it goes in the comments! I’d love to hear about your cooking adventures and any twists you put on this dish.
Happy cooking,
Al
Ingredients
### Lamb Kofta:
– 500g minced lamb
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1 tsp smoked paprika
– 1/2 tsp ground black pepper
– 1/2 tsp sea salt
– 1/4 cup chopped fresh parsley
– 1 egg
### Tabbouleh:
– 1 cup bulgur wheat
– 1 cup boiling water
– 2 cups finely chopped parsley
– 1/2 cup finely chopped fresh mint
– 4 spring onions, finely sliced
– 2 tomatoes, finely diced
– 1 cucumber, finely diced
– 1/4 cup extra virgin olive oil
– 1/4 cup fresh lemon juice
– 1/2 tsp sea salt
– 1/4 tsp ground black pepper
### Tahini Yogurt Sauce:
– 1/2 cup Greek yogurt
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 garlic clove, minced
– 1 tbsp extra virgin olive oil
– 1/4 tsp sea salt
– 1/4 tsp ground black pepper
– 2 tbsp water (optional, to thin sauce)
Method
### Lamb Kofta:
1. **Prepare the Kofta Mixture:**
– In a large mixing bowl, combine 500g minced lamb, 1 small finely chopped onion, 3 minced garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp smoked paprika, 1/2 tsp ground black pepper, 1/2 tsp sea salt, 1/4 cup chopped fresh parsley, and 1 egg.
– Mix thoroughly until all ingredients are well combined.
2. **Form the Kofta:**
– Divide the mixture into 12 equal portions.
– Shape each portion into oval patties or sausage-like shapes around skewers, pressing firmly.
3. **Cook the Kofta:**
– Preheat the grill to medium-high heat (around 200°C or 390°F). Alternatively, you can use a grill pan over medium-high heat.
– Grill the kofta for 10-12 minutes, turning occasionally, until cooked through and nicely charred on the outside.
### Tabbouleh:
1. **Prepare the Bulgur Wheat:**
– Place 1 cup bulgur wheat in a heatproof bowl.
– Pour 1 cup boiling water over the bulgur, cover, and let it sit for 15 minutes or until the water is absorbed and the bulgur is tender.
– Fluff the bulgur with a fork and let it cool.
2. **Mix the Tabbouleh:**
– In a large bowl, combine the cooled bulgur, 2 cups finely chopped parsley, 1/2 cup finely chopped fresh mint, 4 finely sliced spring onions, 2 finely diced tomatoes, and 1 finely diced cucumber.
– In a small bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp ground black pepper.
– Pour the dressing over the tabbouleh mixture and toss to combine.
### Tahini Yogurt Sauce:
1. **Prepare the Sauce:**
– In a bowl, whisk together 1/2 cup Greek yogurt, 1/4 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1 tbsp extra virgin olive oil, 1/4 tsp sea salt, and 1/4 tsp ground black pepper.
– If the sauce is too thick, add 1-2 tbsp water to reach the desired consistency.
### Serving:
1. **Assemble the Dish:**
– Serve the grilled lamb kofta hot, accompanied by the tabbouleh and drizzled with tahini yogurt sauce.
2. **Optional:**
– You can garnish with additional parsley and lemon wedges for extra flavor.
