Forty percent of the ingredients in this recipe do double duty: half of the onions, herbs, and cumin go into the lamb mixture, and half go into the salad or vinaigrette. It’s a little something we call #smartcooking. Cook, relax and enjoy!
What you’ll need:
½ cup bulgur wheat
1 small red onion
3 Tbsp red wine vinegar
1 tsp whole cumin seeds
1 clove garlic
12 oz ground lamb
6 oz green leaf lettuce
7 oz Greek yogurt
½ oz roasted salted pistachios
freshly ground black pepper
Bring 2 cups water to a boil. Add bulgur, ½ teaspoon salt, and set aside until tender, 15 minutes; drain excess water. Trim onion, peel, and halve. Thinly slice half of onion and place in a large bowl with vinegar. Season with ¼ teaspoon salt; stir occasionally.
Toast cumin seeds
Place cumin in a large skillet over medium heat. Cook, swirling occasionally, until fragrant and slightly darker, 1 minute. Transfer to a cutting board and chop. Add half of chopped cumin to marinating onions.
Grate remaining half of onion into a large bowl and add remaining cumin. Finely grate garlic into bowl, add lamb, and 1 teaspoon salt. Pick parsley and cilantro from stems. Chop half of herbs and add to lamb mixture. Reserve remaining herbs.
Using a fork, mix lamb until evenly combined. Divide meat into 6 3-inch sausage shapes. Heat 1 tablespoon oil in a large skillet over medium-high. Add kefta and cook, turning occasionally, until browned on all sides, 6–8 minutes. Transfer to a plate.
Whisk 3 tablespoons oil into marinating onions; season with pepper and ¼ teaspoon salt. Tear lettuce into bite-size pieces and add to dressing along with remaining cilantro and parsley leaves; toss to combine.
Season yogurt with salt and pepper. Roughly chop pistachios and break kefta into pieces. Divide yogurt between 2 plates, spreading to cover most of the bottom, and top with bulgur, salad, kefta and pistachios. Enjoy!