Bulgur bowl with pork meatballs & za'atar flatbread
with a tomato-cucumber salsa
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
50 g
Bulgur
(Contains Wheat May be present Soy)
½ piece
[Persian] cucumber
1 piece
Wholewheat Lebanese flatbread
(Contains Wheat)
10 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
½ piece
Red onion
½ sachet(s)
Za'atar
(Contains Sesame)
5 g
Fresh coriander & mint
(May be present Celery)
25 g
Organic full-fat yogurt
(Contains Milk)
½ piece
Beef tomato
½ sachet(s)
Ras el hanout
1 teaspoon
Smoked paprika
Not included in your delivery
¼ tablespoon
Olive oil
1 teaspoon
Red wine vinegar
½ piece
Low sodium chicken stock cube
to taste
Extra virgin olive oil
1 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Finely chop the coriander and mint.
- Dice the tomato and cucumber, and chop the onion.
- In a bowl, mix the mince, half of the coriander, and half of the ras el hanout. Shape the mince into 4 meatballs per person.
- Transfer the bulgur to a pot or saucepan and cover with water. Crumble in the stock cube and bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and set aside.
- Heat the olive oil in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned. Add the onion and, lower the heat and cover with the lid, fry for a further 4 - 5 minutes or until the meatballs are done.
Did you know.. bulgur is a type of wholegrain. Wholegrains are richer in fibre than refined grains and contain up to five times more vitamins and minerals (such as potassium, magnesium and iron, as well as vitamins B1 and B2).
- In a small bowl, mix the water with the za'atar, and season to taste with salt and pepper.
- Drizzle the za'atar mixture over the flatbread. Bake the flatbread for 2 - 3 minutes or until crunchy.
- In a salad bowl, add the bulgur, raisins, and fried onion (including baking fat), remaining coriander, remaining ras el hanout, 1 tsp smoked bell pepper powder per person, and toss. Add salt, pepper, and olive oil to taste.
- In a bowl, add the cucumber, tomato, mint, and red wine vinegar. Season to taste with salt and pepper.
- Serve the bulgur in bowls, add the meatballs and salsa on top.
- Drizzle the yogurt over the dish.
- Cut the flatbread in quarters and serve on the side.