Turkey keftedes, mint sauce and tabbouleh
Essential Ingredient:
Turkey Mince
For the meatballs:

500g turkey mince

90g fresh breadcrumbs (2 slices of bread or prepared breadcrumbs)

100g feta, crumbled

1 handful mint leaves, chopped

1 shallot, chopped

1/2 tsp salt

1/2 tsp garlic paste

For the mint yoghurt sauce:

4 tbsp Greek yoghurt

Juice and zest of half a lemon

Pinch salt crystals

1 handful mint leaves, chopped

For the Tabbouleh:

250g bulgar wheat

250ml boiling water

2-3 large handfuls flat parsley leaves, chopped

1 handful mint leaves, chopped

Juice of 1 lemon (or more to taste)

1 tbsp virgin olive oil (or more to taste)

1/2 cucumber, deseeded and cubed

15 cherry tomatoes, quartered (or 2 large tomatoes deseeded and cubed)

1 small red onion, chopped

Salt and freshly ground pepper to taste

To serve:
Serve the meatballs hot or cold with the minted yoghurt sauce and Tabbouleh.
This turkey recipe from Supergolden bakes is perfect for summer dining.
  1. Put the bulgur wheat in a bowl and cover with the boiling water. Cover with a clean tea towel and set aside. Chop all the vegetables and herbs and set aside
  2. Pulse the shallot, mint leaves and bread slices in food processor until all the ingredients are chopped up small
  3. Crumble the feta into breadcrumb sized pieces. Put the mince in a large bowl and add the feta, breadcrumbs mix, salt and garlic paste. Mix it all together with your hands then shape the mixture into small meatballs. Heat 1 tbsp of olive oil in a pan and fry the meatballs (in batches if necessary) until cooked through - around 20-25m. Shake the pan to brown them evenly. Cut one to check they are cooked through - cook longer if needed. (You can also bake these in the oven for about 30m at 220C.)
  4. Mix the yoghurt, lemon juice/zest, salt and chopped mint leaves in a small bowl
  5. Fluff the bulgar wheat with a fork and add the chopped vegetables and herbs. Toss with the olive oil and lemon juice. Season to taste.
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