Careme

Ingredients

• Ground Lamb, 16 OZ

  12 ounces $11.10
• Organic Slicing Cucumbers

  1 cucumber $1.10
• Organic Wheat Bulgur, 8.8 OZ

  1/2 cup dry $2.99
• Slicer Tomato

  1 medium $2.99
• Red Onion

  1/4 medium $1.99
• Italian Parsley Bunch

  1/2 cup chopped, divided $1.49
• Organic Lemons

  1 lemon $1.29
• Plain Greek yogurt

  1/2 cup
• Garlic

  2 cloves, grated and divided
• Ground cumin

  1 teaspoon
• Smoked or sweet paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Red pepper flakes or Aleppo pepper

  1/4 teaspoon
• Extra-virgin olive oil

  2 teaspoons, divided
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Dice the tomato and red onion; grate half the cucumber and thinly slice the remainder. Squeeze excess liquid from the grated cucumber, chop the parsley, grate the garlic, and zest and juice the lemon.
2. Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Stir in the bulgur, cover, reduce the heat to low, and simmer for 10 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Meanwhile, mix the lamb with half the parsley, half the garlic, cumin, paprika, oregano, pepper flakes, 1/2 teaspoon salt, and black pepper. Shape into six small oval köfte.
4. Stir the yogurt with the grated cucumber, remaining garlic, half the lemon juice, and a pinch of salt; refrigerate while the lamb cooks.
5. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Sear the köfte for 3–4 minutes per side, turning to brown all around, until the centers reach 160°F; transfer to a plate and rest for 3 minutes.
6. Fluff the bulgur and fold in the tomato, red onion, remaining parsley, lemon zest, remaining lemon juice, and remaining teaspoon of olive oil. Season to taste, then toss the sliced cucumber with a spoonful of the cucumber yogurt.
7. Plate the tomato bulgur with the seared köfte, cucumber salad, and remaining cucumber yogurt; garnish with extra pepper flakes if desired.