- 1/4 cup bulghur wheat
- 1/2 cup boiling water
- 500 grams lamb mince
- 1 red onion, finely chopped
- ¼ cup finely chopped parsley
- 2 cloves garlic, peeled and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon dried dill
- 1 egg, lightly whisked
- ½ cup flour, seasoned with salt and pepper
- ¾ cup Greek-style natural yoghurt
- 1 tablespoon finely chopped mint
- 2 cloves garlic, peeled, crushed and finely chopped
Image by Manja Wachsmuth.
These Middle Eastern meatballs can be served hot or at room temperature so are good for autumn picnics.
Place the bulghur wheat in a large bowl and pour over the boiling water; set aside for 20 minutes until the wheat has fluffed and is tender.
Add the lamb mince, onion, herbs and spices and egg to the bowl. Season generously with salt and pepper.
Place the seasoned flour in a shallow dish.
Shape the mince mixture into walnut-sized balls and then roll in the flour until lightly coated, shaking off any excess.
Heat a good drizzle of oil in a large-sized frying pan over a moderate heat and pan-fry the meatballs in batches, turning at times, until well coloured and cooked through, about 8-10 minutes.
Mix the yoghurt, mint and garlic together in a small bowl; season to taste with salt.
Serve the lamb meatballs with yoghurt sauce, hummus if you like, toasted pita bread and shredded lettuce.