Kufta with Tabbouleh

Kyuftu, small balls of ground lamb, are commonly served in Lebanon as part of a meze, a wide variety of snacks. But here it may well become an independent hot dish.

Ingredients

• 600 g lamb on the bone
• 1 small onion
• 2 cloves of garlic
• 2 tsp spices baharat
• 1/4 tsp ground hot red pepper
• 1/4 tsp ground allspice
• 250 g thick natural yoghurt
• 1 clove of garlic
• 2-3 st. l. olive oil
• cilantro
• sumac (optional)
• lemon wedges
• salt
• 1 cup bulgur
• 1 long cucumber
• 2 large tomatoes
• 1 medium bunch of mint
• 1 medium bunch of parsley
• 1 large red onion
• 60 ml olive oil
• 3 tbsp. l. lemon juice
• 1 clove of garlic
• grated zest of 1 lemon
• a pinch of hot red pepper
• salt

Directions

1. Prepare tabbouleh. Place the bulgur in a saucepan with boiling salted water and cook until tender, 7-10 minutes. Throw in a colander and cool.
2. Peel the onion and cut into small cubes. Cut the cucumber and tomatoes as well. Chop the parsley and mint leavesCombine all the tabbouleh ingredients, salt and refrigerate while the kyufta is cooking.
3. finely.
4. Prepare a kyufta. Cut the meat off the bone, cut into small pieces and turn through a meat grinder with a fine grid. Peel the onion and garlic and finely grate (or chop with a blender).
5. Combine the minced meat, onion, garlic and all the spices, salt and knead well until the minced meat becomes viscous and sticky.
6. Divide the minced meat into 10-12 pieces, roll into balls and string on skewers. Sprinkle the kyufta with olive oil and fry over hot coals, periodically turning the skewers, for 5-6 minutes. Put the finished kyufta on a dish and cover with foil, leave for 5 minutes.
7. To serve, peel the garlic, chop finely and mix with yogurt, salt and add 2-3 tbsp. l. olive oil. Serve kyufta sprinkled with sumac and cilantro leaves, with tabouleh, yoghurt sauce and lemon wedges.