Careme

Ingredients

• Ground Lamb, 16 OZ

  12 ounces $11.10
• Organic Zucchini Squash

  2 medium $2.77
• Organic Wheat Bulgur, 8.8 OZ

  1/2 cup $2.99
• Sweet Onion

  1/2 medium $1.43
• Organic Lemons

  1 $1.29
• Italian Parsley Bunch

  1/4 bunch $1.49
• Plain Greek yogurt

  1/2 cup
• Garlic

  2 cloves
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Crushed red pepper

  1/4 teaspoon, optional
• Olive oil

  2 tablespoons
• Kosher salt

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

  1/4 teaspoon

Instructions

1. Finely grate the onion, mince the garlic and parsley, zest and juice the lemon, and slice the zucchini into 1/2-inch-thick half-moons. Stir the yogurt with half the lemon juice, half the garlic, and a pinch of salt.
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 cook for 10–12 minutes; remove from the heat and keep covered.
3. Mix the lamb with the grated onion, remaining garlic, half the parsley, cumin, paprika, oregano, crushed red pepper, lemon zest, 1/2 teaspoon salt, and black pepper. Shape into six short oval köfte.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the zucchini with a pinch of salt for 5–6 minutes, turning occasionally, until browned and just tender; transfer to a plate and toss with the remaining lemon juice.
5. Add the remaining tablespoon of oil to the skillet. Sear the köfte over medium-high heat for 3–4 minutes per side, until browned and the centers reach 160°F; rest for 3 minutes.
6. Fluff the bulgur and stir in the remaining parsley. Plate it with the seared zucchini and köfte, then spoon over the lemon-yogurt sauce.