Instructions
Follow the steps and taste along the way.
Prepare the carrots and oven
Preheat the oven to 220 °C. Peel the carrots and cut them into fries about 1.5 cm thick. Toss them with 20 ml olive oil and 2 g salt, spread them in a single layer on a baking tray, and roast for 10 minutes.
Shape the koftas
Finely grate the onion and press the garlic. In a bowl, mix them thoroughly with the lamb, cumin, coriander, black pepper, and 4 g salt. Divide the mixture into 8 equal portions and shape each into an oval kofta about 8 cm long.
Roast the koftas and carrots
After 10 minutes, take the tray of carrots out of the oven, turn the fries over, and push them toward the edges. Arrange the koftas in the middle, leaving small gaps between them. Return the tray to the oven and roast for another 15 to 18 minutes, until the carrots are tender and the koftas are browned in places. The center of the thickest kofta should reach at least 71 °C.
Cook the bulgur
While the koftas finish cooking, bring the water to a boil in a saucepan and season it with the remaining 1 g salt. Add the bulgur, stir, cover, and simmer over low heat for 10 to 12 minutes, until the water has been absorbed and the grains are tender. Remove from the heat and leave covered for 5 minutes.
Finish and serve
Chop the parsley. Fluff the cooked bulgur with a fork and mix in the lemon juice, remaining 10 ml olive oil, and parsley. Divide it among plates, add the roasted carrots and koftas, and sprinkle with pomegranate seeds.
