- Tabbouleh (B11) - 250 g
- Arrabiata sauce (H10) - 50 g
- Minced kofta - +/- 120 g
- Lemon juice - ½ lemon
- Chopped coriander - 3 à 4 twigs
- Salt et pepper
- Olive oil - ½ csp.
Defrost the tabbouleh according to the instructions on the packaging. Form small kefta balls and oil and season them to taste. Grill or fry the koftas and flatten them slightly. Mix the lemon juice with the chopped coriander and season the sauce with it. Dress the tabbouleh with a cookie-cutter, arrange the hot koftas along and the sauce in a small bowl. Garnish with a few coriander leaves.
Tip: this is also an easy recipe to create a take-away dish. Once the koftas are properly grilled, they can be eaten cold without any worry. We then recommend putting the sauce in a separate jar.