Lamb koftas on sun-dried tomato burghul salad

NZ Woman's Weekly 20/5/2007

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Serves 4

1 cup	Breadcrumbs, fresh
½ cup	Milk
500 g	Lamb mince
2 cloves	Garlic, crushed
2 tsp	Ground cumin
2 tbsp	Parsley, chopped
1	Salt & freshly ground pepper, to season
1 to dust	Flour
1 tbsp	Olive oil
4 tbsp	Natural yoghurt

1 cup	Burghul wheat, coarse
2	Lemons, juiced
3 tbsp	Olive oil
½ cup	Sun-dried tomatoes, chopped
½ cup	Telegraph cucumber, diced with seeds removed
1 bunch	Parsley, finely chopped
3 tbsp	Fresh mint, chopped
1	Salt & freshly ground pepper, to season

Lamb Koftas

Mix the breadcrumbs with milk and leave to soak for 10 minutes.
Combine soaked breadcrumbs with lamb mince, garlic, cumin, parsley in a bowl. Season with salt and pepper to taste and mix well.
With moist hands, shape mixture into 16 fat, little sausages (kofta). When ready to cook, toss kofta in flour to lightly coat and pan-fry in a little olive oil for 5 minutes or until browned all over.
Serve koftas on sun-dried tomato burghul salad, topped with a spoonful of yoghurt.

Sun-dried tomato burghul salad

Place burghul wheat in a bowl and cover with boiling water. Cover bowl and leave burghul to soften for 20 minutes. Drain well and set aside to cool.
Add lemon juice, oil, sun-dried tomatoes, cucumber and herbs to cold burghul. Season with salt and pepper to taste and toss well to combine.

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