This tantalising, crowd-pleasing platter brings together a mix of classic Middle Eastern mezze favourites. You'll make a simple herby tabbouleh, subtly spiced lamb kofte meatballs and a fresh cucumber and mint tzatziki to serve with crisp wholemeal pitta. Totally a-mezz-ing, and ideal as a sharing supper!
Prep Time
30 min
Cuisine
Lebanese
Use within
3-4 days
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1 natural yoghurt pot (80g)<span class="strong">†</span>
2 wholemeal pittas<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
570 kJ 136 kcal
2721 kJ 648 kcal
Fat of which saturates
4.4 g 1.9 g
21.1 g 9.2 g
Carbohydrate of which sugars
16.7 g 1.7 g
79.8 g 8.2 g
Fibre
2.9 g
14 g
Protein
8.4 g
39.9 g
Salt
0.17 g
0.79 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
2
Meanwhile, peel and finely chop (or grate) the garlic
Add the chopped garlic, ground cumin and panko breadcrumbs to the lamb mince
Add a generous pinch of both salt and pepper and give everything a good mix up (clean hands is the best way!)
Divide the lamb mince into 6 [12] and shape them into koftes
3
Add the koftes to a baking tray
Put the tray in the oven and cook for 12-15 min or until cooked through and golden
4
Meanwhile, grate 1/2 [1]cucumber[s], deseed (scrape the seeds out with a teaspoon) and dice the remaining cucumber
Dice the tomato[es]
Trim and finely slice the spring onion[s]
Strip the mint leaves from their stems and chop them finely
Chop the parsley finely, including the stalks
Cut the lemon[s] in half
5
Combine the natural yoghurt, half of the chopped mint and grated cucumber in a small bowl with a pinch of salt and pepper – this is your tzatziki
6
Add the diced cucumber, tomato, sliced spring onion, chopped parsley and the remaining chopped mint to the pan with the cooked and drained bulgur wheat
Add 2 tbsp [4 tbsp]olive oil and squeeze in the juice of 1/2 [1] lemon, season with a generous pinch of salt and give everything a good mix up – this is your tabbouleh
7
Add the wholemeal pitta to a baking tray
Put the tray in the oven for 2-3 min or until warmed through
Cut the remaining lemon into wedges
8
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