Warm Preserved Lemon Lamb Meatball Bowl with Herbed Bulgur and Cucumber Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray or lightly grease it with a little of the olive oil.

2. 2

   In a large bowl, mix the ground lamb with half of the red onion, half of the garlic, the preserved lemon, half of the parsley, half of the mint, the cumin, ground coriander, sweet paprika, cinnamon, the egg, 1 tablespoon olive oil, the lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Shape the mixture into 16 even meatballs and place them on the tray. Bake for 14 to 16 minutes at 220 °C / 425 °F, until browned and cooked through.

4. 4

   Meanwhile, bring the water or broth to a boil in a saucepan. Add the bulgur and 1/4 teaspoon salt, reduce the heat, cover, and cook for 10 to 12 minutes until tender. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

5. 5

   Toss the cooked bulgur with the remaining parsley, the remaining mint, 1 tablespoon olive oil, and the remaining lemon juice. Keep covered so it stays warm.

6. 6

   For the sauce, combine the Greek yogurt with the grated and squeezed cucumber, the remaining garlic, a pinch of salt, and a pinch of black pepper. Stir until creamy and evenly mixed.

7. 7

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the remaining red onion and sauté for 2 minutes. Add the zucchini, a pinch of salt, and a pinch of pepper, and cook for 4 to 5 minutes until tender but still holding its shape.

8. 8

   Divide the herbed bulgur among four shallow bowls. Top with the sautéed zucchini and 4 meatballs per serving. Finish with the cucumber yogurt spooned over the top or served on the side.