This fragrant meal is super quick and easy in your Thermomix. Tender lamb with fresh tabbouleh and garlic toum served with Lebanese flatbreads. Yum!
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Ingredients
Chopped tabbouleh
Garlic toum
Method
1.Place half the lamb in mixing bowl; chop for 0.5 sec/turbo eight times or until the consistency of chunky mince. Transfer to a medium bowl. Repeat with remaining lamb.
2.Place onion, almonds, mint, garlic and spices in mixing bowl; chop for 5 sec/speed 5 or until a grated consistency.
3.Preheat grill to high. Return mince to mixing bowl. Add honey and season well; mix for 20 sec/speed 3 or until well combined. Shape heaped tablespoons of mixture into balls and place on a foil-lined oven tray. Drizzle with oil. Grill for 10 minutes, turning halfway through cooking time, until evenly browned and cooked through. Transfer to a plate and cover to keep warm.
4.Meanwhile, make chopped tabbouleh. Wash and dry mixing bowl thoroughly. Place burghul in a heatproof bowl and cover with 1 cup (250ml) boiling water; set aside for 10 minutes until water is absorbed. Drain well on paper towel to absorb excess water. Place onion and mint in mixing bowl; chop for 3 sec/speed 7. Add cucumber and tomatoes; chop for 2 sec/speed 5 until coarsely chopped. Strain. Transfer to a bowl; add burghul and lemon juice. Season to taste. Combine well with spatula.
5.Make garlic toum. Wash and dry mixing bowl. Place garlic, 1 tablespoon of the lemon juice and salt in mixing bowl; chop for 8 sec/speed 7. Scrape down the side of bowl. Repeat until smooth. Add egg white; blend for 10 sec/speed 5. Mix for 2 min/speed 4, gradually pouring oil and remaining lemon juice through hole in lid, until well emulsified.
6.Serve koftas, tabbouleh and extra mint in flatbreads, drizzled with garlic toum.
To save time, use good-quality lamb mince instead of making your own, and buy a ready-made garlic dip instead of making the toum.
Note
