Recipe of the Week # 3

Lamb Koftas with tabbouleh and tzatziki dip

The first time we had these koftas they were so good, we've had them almost every week since. They are a kind of meatball mixed with various spices, popular in Turkey and the middle east.
The word 'kofta' is derived from the Persian "koffteh", which means 'pounded meat' and can be found in various shapes and forms depending on the country. This combination of
middle eastern and mediterranean flavours makes for a perfect summer dinner.

Lamb koftas
500 g lamb mince
4 x wooden skewers
1/2 white onion
1 x tablespoon curry powder
1 x tablespoon cumin
1/2 tablespoon chili powder

Soak the skewers in cold water to prevent them from burning under the grill. Finely chop the onion and mix with the mince and spices. Shape them into cylinders and put the skewers through the centre. Grill them for about 15 minutes turning frequently.


Tabbouleh
1/4 packet bulgar wheat
1/4 red onion
1/4 cucumber
4 x cherry tomatoes
4 x sun dried tomatoes
1/2 lemon
Fresh mint
Fresh coriander
Olive oil
Salt

Soak the tabbouleh in boiling water for about 10 minutes or until soft and wait until cool. Chop the red onion, cucumber, tomatoes and sundried tomatoes and add to the bulgar wheat. Add the chopped herbs, olive oil and some oil from the sun dried tomatoes, salt and then mix it all together. Put it in the fridge to cool.

Tzatziki
200g tub greek/natural yogurt
1/4 cucumber
1 x clove garlic
1/4 lemon
Fresh mint
Salt

Peel and grate the cucumber, finely chop the garlic and the mint
and mix with the yogurt. Finally add the lemon juice and a bit of salt.

Serve it all with warm pitta or Turkish bread, a green salad and
or course, a glass of red wine.