Name: Dried fruit and lamb koftas with pear tabouli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 500 gram lamb mince; 2 tablespoon chopped raisins; 2 tablespoon chopped dried apricots; 2 tablespoon pine nuts, toasted; 1 tablespoon finely chopped rosemary; 6 rosemary sprigs, halved; 4 sheets filo pastry; 50 gram butter, melted; spray oil; char-grilled capsicum,; olives, to serve; baba ganoush, to serve; lebanese bread, to serve; Pear tabouli; 1/4 cup bulgur; 1/4 cup water; 1 large pear, peeled, chopped; 1 lemon, juice; 2 tablespoon chopped mint; 2 tablespoon chopped parsley

Dried fruit and lamb koftas with pear tabouli

Whip up your own lamb koftas as part of a Middle Eastern feast. Wonderfully sweetened with dried fruit chunks, these homemade meatballs go beautifully with a fresh, zesty pear tabouli.

Skip to Recipe

Makes 24 Item

Prep

30M

Cook

20M

Total

50M

Ingredients

500 gram lamb mince

2 tablespoon chopped raisins

2 tablespoon chopped dried apricots

2 tablespoon pine nuts, toasted

1 tablespoon finely chopped rosemary

6 rosemary sprigs, halved

4 sheets filo pastry

50 gram butter, melted

spray oil

char-grilled capsicum,

olives, to serve

baba ganoush, to serve

lebanese bread, to serve

Pear tabouli

1/4 cup bulgur

1/4 cup water

1 large pear, peeled, chopped

1 lemon, juice

2 tablespoon chopped mint

2 tablespoon chopped parsley

Method

1.Preheat over to 200°C (180°C fan-forced).

2.In a bowl, combine mince, raisins, apricots, pine nuts and chopped rosemary. Season to taste. Shape tablespoons of mixture into oval-shaped meatballs. Skewer half the koftas onto the rosemary sprigs. Set aside.

3.Working with one sheet of filo at a time, brush with melted butter. Cut into 3 strips. Using remaining koftas, place one kofta on one filo strip. Fold in sides, then roll. Repeat with remaining filo, butter and koftas.

4.Place wrapped koftas on a wire rack over a baking tray. Bake 15-20 minutes, until golden.

5.Meanwhile, lightly spray a char-grill with oil. Preheat on high. Cook kofta skewers 5-8 minutes, tuning, until browned and cooked through.

6.To make tabouli: in a medium heat-proof bowl, combine burghul and water. Cover and stand 10 minutes, until liquid is absorbed. Fluff with a fork. Toss remaining ingredients through.

7.Serve koftas with tabouli, capsicum, olives, baba ganoush and lebanese bread.

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