Lamb kofte wrap with tabbouleh
Michael Moore
INGREDIENTS
Tabbouleh
½ cup cracked wheat/burghul
½ red onion, finely chopped
1 large tomato, deseeded and finely chopped
1 lebanese cucumber, finely diced
1 bunch flat leaf parsley, coarsely chopped
juice of ½ lemon
1 tablespoon olive oil
pinch ground cumin
salt and pepper
Kofte
750g lamb mince,
1 egg, lightly beaten
½ onion, finely chopped
½ clove garlic, finely chopped
pinch allspice
pinch ground cumin
pinch paprika
salt and pepper
6 pita breads
½ cup greek yogurt
½ teaspoon sumac
juice ½ lemon
1 baby cos lettuce
METHOD
Place burghul into a large bowl and just cover with boiling water, allow to stand for 15 minutes then squeeze out any excess water. Add red onion, tomato, cucumber, parsley, lemon juice, oil and cumin and mix well.
Place all kofte ingredients into a large bowl and mix well with a wooden spoon until combined. Place onto a preheated barbecue hot plate and using a fish slice flatten meat into a large thin patty. Cook on both sides for 2 minutes or until cooked through.
Remove meat from barbecue and roughly chop,
Place pita breads on chargrill and toast for 30 seconds each side.
In small bowl combine yoghurt, sumac and lemon juice.
To serve fill toasted pita bread with lettuce, tabouleh and top with kofte and sumac yoghurt.
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