More of the tabbouleh I made on Saturday, this time with minced lamb koftes and cacık, which is pretty much the same things as the Greek tzatziki.
Cacık is often thinner in texture than the Greek version but I like this as a more solid salad item rather than as a dip so I didn’t dilute it too much. It is basically yoghurt, cucumbers (I like them grated), mint and lemon juice, with some salt added. You can also add crushed garlic but I didn’t because the koftes were very garlicky.
The koftes were made with minced lamb, garlic powder, which is great for things like this, ground cumin, coriander, allspice, salt, pepper and some paprika. These were simply moulded into sausage shapes and cooked on a hot griddle.
Some pickled chillies, a lemon wedge and some warm pitta bread made this a lovely evening meal for a warm, sunny day.