Dinner recipe
Juicy cumin and oregano pork koftas with fluffy bulgur, chopped tomato-cucumber salad and lemony mint yoghurt.
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Ingredients
large frying pan, saucepan with lid, fine grater, two mixing bowls
Method
Finely chop the red onion, tomatoes, cucumber, parsley and mint, keeping the herbs separate. Grate the garlic and finely grate the lemon zest.
Mix the pork mince with half the red onion, half the parsley, half the mint, 2 grated garlic cloves, ground cumin, dried oregano, lemon zest, 0.5 teaspoon salt and the black pepper. Shape into 12 short oval koftas.
Put the bulgur wheat in a saucepan with 600ml water and 0.25 teaspoon salt. Bring to the boil, cover and simmer over a low heat for 10 to 12 minutes until tender and the water is absorbed. Remove from the heat and leave covered for 5 minutes.
Heat 2 tablespoons olive oil in a large frying pan over a medium-high heat. Add the koftas and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until browned all over with no pink meat in the centre and clear juices.
Toss the tomatoes, cucumber and remaining red onion with 1 tablespoon olive oil, 1 tablespoon lemon juice, remaining 0.25 teaspoon salt and half the remaining herbs. Stir the Greek yoghurt with the remaining grated garlic, 1 tablespoon lemon juice and the rest of the mint.
Fluff the bulgur with a fork and fold through the remaining parsley. Divide it between plates, add three hot pork koftas per person, spoon over the tomato-cucumber salad and serve the lemon yoghurt alongside.
