Recipe

Thermomix lamb koftas with tabbouleh and garlic toum

This fragrant meal is super quick and easy in your Thermomix.

  • 35 mins cooking
  • Serves 4
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This fragrant meal is super quick and easy in your Thermomix. Tender lamb with fresh tabbouleh and garlic toum served with Lebanese flatbreads. Yum!

Ingredients

  • 500 grams diced lamb shoulder, chilled (see tip)
  • ½ medium red onion (85g), halved
  • ½ cup (70g) slivered almonds
  • ½ bunch fresh mint leaves, plus extra to serve
  • 2 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon mixed spice
  • 2 teaspoons honey
  • 1 tablespoon extra virgin olive oil
  • 4 Lebanese flatbreads (460g)
Chopped tabbouleh
  • ½ cup (80g) fine burghul
  • ½ medium red onion (85g), cut into 4cm (1½in) pieces
  • ½ bunch fresh mint leaves
  • 1 telegraph cucumber (400g), cut into 4cm pieces
  • 250 grams cherry tomatoes
  • 2 tablespoons lemon juice
Garlic toum
  • 8 large cloves garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt flakes
  • 1 egg white
  • ¾ cup (180ml) light olive oil

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.

Notes

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.

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