Summery, fragrant and ever so tasty. Serve with flatbread for wrapping and scooping, and perhaps some thick plain yogurt to dollop on top. Messy, but worth it. Feeds 2 generously.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 40g coarse bulgur wheat
- 300g minced lamb
- Handful parsley, finely chopped
- ½ tsp ground allspice
- ½ tsp pul biber chilli flakes
- 1 tsp ground cumin
- 1 tbsp veg oil
- 1 tin chopped tomatoes
- 1 stick cinnamon
- 1 pinch cloves
- 2 fresh bay leaves
- 1 tsp sugar
- Salt and pepper
- Heat the olive oil in a saucepan, then add the onion and cook gently for 5 mins
- Then add the garlic and continue to cook for 4-5 mins until completely soft. Then take off the heat
- In the meantime, put the bulgar wheat into a bowl, add a pinch of salt and cover with boiling water. Leave for 5 mins and then drain
- In a big bowl, mix together the lamb mince, parsley, allspice, pul biber, cumin, bulgar wheat and half the cooked onion
- Season well then use your hands to mix together thoroughly until completely combined
- Roll between your fingers into walnut-sized meatballs
- Put the heat back on under the onion pan and add the tinned tomatoes, half a tin of water, cinnamon stick, bay leaves, clove, sugar, salt and pepper
- Bring to the boil and then simmer for 20 mins
- While the sauce cooks, heat a large non-stick frying pan with the veg oil over a medium-high heat
- Quickly brown the meatballs until they have a bit of colour all over. They don’t need to be cooked through
- As they get brown, drop them into the tomato sauce so it finishes its 20 mins full of balls
- Give it a further 10 mins and then taste for seasoning. Serve warm but not hot
Sophie cooks 