Freekeh Tabbouleh with Spiced Lamb Kofta
Combine water and freekeh in a medium saucepan; bring to a boil over high heat. Cover, reduce the heat to maintain a simmer and cook until the liquid is absorbed, 12 to 15 minutes for cracked freekeh, 20 to 25 minutes for whole freekeh. Remove from heat and let stand, covered, for 5 minutes. Drain any remaining liquid and set aside to cool.Advertisement
Meanwhile, combine onion, half the garlic, cumin, 1/2 teaspoon salt and pepper in a large bowl. Scoop half the mixture into a smaller bowl and mix well with yogurt; set aside for serving. Add lamb to the remaining spice mixture and use your hands to gently combine. Form the lamb mixture into 8 oblong patties.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the patties, reduce heat to medium and cook, turning once or twice, until an instant-read thermometer inserted into the center registers 165 degrees F, 8 to 12 minutes total.
Whisk the remaining 2 tablespoons plus 1 teaspoon oil, lemon juice, the remaining garlic and 1/4 teaspoon salt in a large bowl. Add cucumber, parsley, tomatoes and the cooled freekeh; gently toss to combine. Serve the lamb patties with the freekeh tabbouleh and spiced yogurt.
1 1/2 starch, 1/2 vegetable, 2 1/2 medium-fat meat, 1/2 low-fat milk, 2 fat