We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Lebanese platter
0 Likes
Prep Time:
30 minutes
30 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
50 minutes
50 minutes
Succulent beef kofta with fresh tabouli and warm flatbread for a delicious DIY feast.
Ingredients:
- 4 Lebanese bread rounds
- 250.00 ml Greek Style Yoghurt
- 2.50 gm ground cumin
- 800g lean lamb mince
- 1 large brown onion, finely chopped
- 5.00 gm ground cumin
- 1 tsp ground allspice
- 82.50 ml finely chopped fresh flat-leaf parsley leaves
- 1 egg
- 187.50 ml dried breadcrumbs
- olive oil cooking spray
- 2 large tomatoes, finely chopped
- 125.00 ml burghul (cracked wheat)
- 65.63 gm lemon juice
- 1000.00 ml chopped fresh flat-leaf parsley leaves
- 250.00 ml chopped fresh mint leaves
- 1 small red onion, finely chopped
- 56.88 gm olive oil
Instructions:
- Prepare tabouli by combining tomatoes, burghul, and lemon juice in a bowl. Let sit for 30 minutes until burghul softens. Add parsley, mint, onion, and oil, then toss everything together.
- For the lamb kofta balls: Combine lamb, onion, cumin, allspice, parsley, egg, and breadcrumbs in a bowl. Shape tablespoons of the mixture into balls using your hands. Grill the kofta in batches on a barbecue plate or chargrill sprayed with oil over medium-high heat for 5 to 7 minutes, or until fully cooked.
- Grill bread on barbecue for 2 minutes per side or until warm. Tear into big pieces. Mix yoghurt and cumin in a bowl. Arrange bread and yoghurt mix on a platter with kofta. Serve alongside tabouli.