This is a LOT tastier than it looks. Even the recipe doesn’t sound up to much – it’s basically just bulghar wheat and lamb mince with a few spices thrown in, but it really is great.
I especially love the tahini yoghurt dressing.
Got the recipe from BBC Good Food – the only change I made was to omit the tomatoes (Kieran can’t stand raw tomatoes).
- 2½ tbsp olive oil
- 2 onions, halved and thinly sliced
- 3 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 100g bulghar wheat
- 1 tbsp tahini paste
- juice 1 lemon
- 2 tbsp Greek-style yogurt
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 200g lamb mince
- 2 spring onions, finely sliced
- small bunch flat-leaf parsley, chopped
- Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised – 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.
- Cook the bulghar wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yogurt and seasoning together, and thin with 1-2 tbsp of water.
- In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.
- Stir the spring onions, parsley, remaining lemon juice and seasoning into the bulghar wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.