Spiced Lamb and Bulgur Kebab with Tomato Butter

Ingredients

• fine bulgur150g
• boiling water200ml
• lamb mince300g
• onion, finely grated1 medium
• garlic cloves, minced3
• tomato paste3 tbsp
• butter, unsalted60g
• Aleppo pepper flakes1 tsp
• ground cumin1 tsp
• ground coriander½ tsp
• salt1 tsp
• black pepper½ tsp
• plain yogurt200ml
• fresh mint leaves, chopped2 tbsp
• green peppers, for serving4
• flatbread, for serving4 pieces

Directions

1. 1

   Place the bulgur in a large bowl, pour over the boiling water, cover, and let sit for 10 minutes until tender and all water is absorbed. Fluff with a fork and let cool slightly.

2. 2

   In a mixing bowl, combine the lamb mince, grated onion, half the minced garlic, cumin, coriander, salt, and black pepper. Knead well for 5 minutes until the mixture is sticky and cohesive. Add the cooled bulgur and mix thoroughly.

3. 3

   Divide the mixture into 8 equal portions. With damp hands, shape each portion into a long, flat oval about 10cm long and 1.5cm thick. Place on a tray lined with baking paper.

4. 4

   Heat a large non-stick pan over medium-high heat. Cook the kebabs in batches, turning once, for 3-4 minutes per side until deeply browned and cooked through. Set aside and keep warm.

5. 5

   In a small saucepan, melt the butter over medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and Aleppo pepper flakes, cook for 1 minute, then remove from heat.

6. 6

   Serve the kebabs on a large platter, drizzle generously with the hot tomato butter. Add a dollop of yogurt, scatter fresh mint, and serve with grilled green peppers and warm flatbread.