This is a great starter or light meal that brings together cooling mint and Mediterranean flavours, and delivers an extra bit of punch on the side with the harissa dip
Using our very popular lamb kofta kebabs, you should be able to rustle this up in under 30 minutes.
Ingredients – serves 4
4 Minted Lamb Koftas
For the harissa
1 red pepper, chopped and seeded
4 large tomatoes, chopped
2 garlic cloves, sliced
2 red chillies, chopped and seeded
1 tsp ground cumin
1 tsp ground coriander
For the saffron bulgur wheat
150g bulgur wheat
600ml vegetable stock
1 large pinch saffron
Salt and pepper, to season throughout
Pitta or flatbreads and fresh chopped salad
First, cook the bulgur wheat by bringing a pan of vegetable stock up to a boil. Add the bulgur and the saffron and reduce to a simmer. Cook for 15 minutes, until the grains are soft and plump. Drain excess stock off (if any) and keep warm.
Next make your harrisa dip by putting all in the ingredients into a blender and blitz. Transfer to a pan and place on the hob to gentle simmer for ten minutes and then cool – this mellows out the garlic and chilli in the dip.
Take each kebab and divide up the meat into smaller, flattened patties and fry off in a pan or griddle, giving them about 3 minutes each side.
Dish the kofta up on toasted pitta with the saffron bulgur and chopped salad, and serve the harissa dip on the side.