Express bulgur with cumin lamb meatballs, crunchy cucumber, and quick tahini-lemon cream

Instructions

1. 1

   1. In a small saucepan, bring the water to a boil. Add the bulgur, 1/4 tsp salt, and 1 tsp olive oil. Cover, turn off the heat, and let it stand for 10 minutes. Then fluff with a fork.

2. 2

   2. Meanwhile, in a bowl combine the ground lamb with half of the red onion, 1 grated garlic clove, 1 tsp ground cumin, sweet paprika, ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Shape into 16 small meatballs.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute and add 1 tbsp olive oil. Cook the meatballs for 8-10 minutes, turning often, until browned and cooked through in the center. If you want to check temperature, the center should reach 160°F/71°C.

4. 4

   4. In a small bowl, mix the tahini, Greek yogurt, lemon juice and zest, the remaining grated garlic clove, 1/2 tsp ground cumin, 2-3 tbsp water, and a pinch of salt and black pepper. Stir until smooth and spoonable.

5. 5

   5. In another bowl, combine the cucumber with the remaining red onion, fresh parsley, fresh mint, 1 tbsp olive oil, and a pinch of salt. Toss well to make a quick crunchy salad.

6. 6

   6. Divide the bulgur among shallow bowls. Top with the lamb meatballs, add the cucumber salad, and finish with spoonfuls of tahini-lemon cream. Sprinkle with red pepper flakes if using and serve right away.