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- Lamb Koftas with Roast Beetroot and Helda Bean Bulgur
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Search results for 500 g of lamb mince
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Search results for 2 tsp of ground coriander
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Search results for 2 tsp of ground cumin
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Search results for 2 pinches of chilli flakes
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Search results for 1 bunch of of flat-leaf parsley, finely chopped, plus extra to serve
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Search results for 800 g of raw beetroot, scrubbed and quartered, smaller ones halved
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Search results for 2 tbsp of olive oil, plus extra for brushing
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Search results for 180 g of helda beans, topped and tailed
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Search results for 60 g of tahini
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Search results for 1 tbsp of za’atar (optional)
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Ingredients
- 500 g of lamb mince
- 2 tsp of ground coriander
- 2 tsp of ground cumin
- 2 pinches of chilli flakes
- 1 bunch of of flat-leaf parsley, finely chopped, plus extra to serve
- 800 g of raw beetroot, scrubbed and quartered, smaller ones halved
- 2 tbsp of olive oil, plus extra for brushing
- 180 g of helda beans, topped and tailed
- 250 g of bulgur wheat
- 0.5 small bunch of mint, finely chopped, plus extra to serve
- 60 g of tahini
- 1 lemon, juiced
- 1 garlic clove, crushed
- 1 tbsp of za’atar (optional)