Cumin and paprika spiced lamb koftas

Name: Cumin and paprika spiced lamb koftas
Cook time: 20 min
Yield: 1
Cuisine: Tripoli, Libya

with smoky babaganoush and baby kale tabbouleh

Ready in around 20 mins

RECIPE FACT:

Sometimes Tripoli is referred to or known as 'Tripoli-of-the-West', to help distinguish it from its older Phoenician sister city, Tripoli, Lebanon

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

Bring a pot of salted water to the boil over a medium-high heat.
1. TO COOK THE BULGUR:

Place bulgur wheat in the pot of boiling water and bring back to the boil. Once boiling reduce the heat to medium but keep the bulgur wheat simmering and cook for 10 mins, stirring a few times. Drain bulgur wheat into a colander and spread out on a large plate to cool.
2. TO MAKE THE TABBOULEH:

Roughly chop baby kale. Cut the tomato into ½ cm cubes. Remove the stalk from the curly parsley and discard, then finely chop. Place tomato, parsley and baby kale in a bowl and pour over the lemon dressing. Toss to mix well. Just before serving stir in the cooled bulgur wheat and season with salt and pepper to taste.
3. TO COOK THE KOFTAS:

Remove the cumin & paprika spiced lamb mince from its packaging and season with salt then combine. Then dampen your hands and form the mince into 3 evenly sized sausage shapes about 4 cm long. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the koftas and cook for 5-7 mins turning regularly to cook evenly and lightly brown on the outside.
TO SERVE:

Open the babaganoush and stir well with a spoon. Dollop and spread the babaganoush on each plate and drizzle with a little olive oil. Spoon over tabbouleh and then top with koftas.