Currants, ginger, and cinnamon add Middle Eastern flavors.
Bulgur is a quick-cooking grain that’s high in fiber, with eight grams per cup. In this recipe, it’s seasoned with anti-inflammatory turmeric and ginger, which gives the dish a bright yellow color, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. It’s served with lamb köfte, a dressed-up version of meatballs, to create a high-protein lunch full of Middle Eastern flavors. Pack it for lunch for both you and your kids.
Ingredients
Directions
Step 1
Preheat oven to 400 degrees F. Toss cauliflower with 3 tablespoons olive oil, and half of the minced turmeric. Season with salt and pepper. Roast until browned, about 20 minutes.
Step 2
In the meantime, mix together all lamb köfte ingredients (except olive oil). Form oblong balls, 1 to 1½ inches long.
Step 3
Heat 2 tablespoons olive oil in a sauté pan over medium-high heat. Add meatballs and cook until browned and cooked through, 8 to 10 minutes. Remove from heat and set aside.
Step 4
To finish the bulgar, add 1 tablespoon olive oil to the sauté pan over medium heat. Add onions and cook for 5 minutes. Add bulgur, ginger, currants, salt, pepper, and the rest of the turmeric. Turn up the heat to medium-high and sauté for another 4 to 5 minutes. Serve bulgur and cauliflower with the lamb köfte.