Lamb, feta and burghul meatballs
Burghul (bulgur/bulgar/bulghul) is wheat that’s been dehusked, parboiled, dried and cracked into nibbly bits. Don’t confuse it with cracked wheat, which is simply that – cracked wheat – and can take up to an hour to cook. Burghul has been parboiled so it doesn’t need much cooking, in most cases, nothing more than a good soak in hot water.
Ingredients
500g lean minced (ground) lamb
4 large onions
90g crumbled feta
2 tablespoons chopped mint
1 teaspoon ground cinnamon
175g fine burghul (bulgur)
2 garlic cloves, crushed
sea salt flakes and freshly ground pepper
60ml olive oil
400g tin chopped tomatoes
250ml water
Method
- Put the lamb, one finely chopped onion, feta, mint, cinnamon, burghul and half the garlic in a bowl with salt and pepper to taste.
- Clump the mixture together with your hands to mix well and then cover and set aside for one hour.
- Scoop out pieces of the mixture and shape into small balls about the size of golf balls.
- Heat the oil in a deep, non-stick pan over medium heat. Slice the remaining three onions, add to the pan and cook for about seven minutes, or until the onions are soft but not coloured.
- Stir in the remaining garlic and cook for a further one minute.
- Add the tomatoes with the water, and add salt and pepper to taste.
- Bring the mixture to a gentle simmer and then place the meatballs evenly on top. Pour in enough water to come about two-thirds of the way up the contents of the pan. Cover the pan, reduce the heat to low and gently simmer for about 35 minutes, or until the meatballs are tender and cooked.
