Kibbeh with tzatziki
100 g, coarse variety
2 medium, finely chopped
1 cup(s), leaves
Lean lamb mince
1 medium, cut into wedges to serve
½ medium, (or continental), finely chopped
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
¼ cup(s), leaves, finely chopped
2 clove(s), crushed
3 tsp, fresh
- Place bulgur in a microwave-safe bowl and add 1/2 cup (125ml) water. Microwave on High (100%) for 2 minutes or until water is absorbed. Fluff with fork and let cool.
- To make tzatziki, stir all ingredients in a medium bowl until combined. Season with salt and pepper. Cover and refrigerate.
- To make kibbeh, pulse onions and mint in a food processor until well blended. Add bulgur and spices and process until well blended. Season with salt and pepper. Add lamb, a little at a time, and process until thoroughly combined. Remover blade from food processor. Using damp hands, shape mixture into 16 even-sized ovals.
- Heat oil in a large non-stick frying pan over medium heat. Cook kibbeh in 2 batches, for about 12 minutes, turning occasionally, until golden brown all over and cooked through. Serve kibbeh hot or cold with tzatziki and lemon wedges.