Dried Fruit And Lamb Meatballs With Pear Tabouli - cooking recipe

Ingredients

1 lb ground lamb
2 tbsp raisins, chopped
2 tbsp dried apricots, chopped
2 tbsp pine nuts, toasted
8 sprigs rosemary, needles of 2 finely chopped, remaining halved
4 None sheets phyllo pastry
3 1/2 tbsp butter, melted
None None spray cooking oil
None None Tabouli
1/4 cup bulghur wheat
1 None large pear, peeled, chopped
2 tbsp lemon, juice
2 tbsp mint, chopped
2 tbsp parsley, chopped
None None roasted red peppers
None None olives, to serve
None None baba ghanoush, to serve
None None flat bread, to serve

Preparation

Preheat over to 400\u00b0F. For the meatballs, combine the lamb, raisins, apricots, pine nuts and chopped rosemary in a bowl. Season to taste and shape tablespoons of mixture into ovular balls. Skewer half onto the rosemary sprigs and set aside. Working with one sheet of phyllo at a time, brush with melted butter and cut into 3 strips. Place one of the remaining meatballs on each strip, fold in the sides then roll. Repeat with the remaining phyllo, butter and meatballs.
To cook, place the phyllo wrapped meatballs on a wire rack over a baking dish and bake 15-20 mins, until golden. Meanwhile, lightly spray a cast iron griddle pan with oil and heat over high heat. Cook the meatball skewers for 5-8 mins, turning, until browned and cooked through.
For the tabouli, combine the bulgur with 1/4 water, cover and let stand 10 mins, until liquid is absorbed. Fluff with a fork and toss with the pear, lemon juice, mint and parsley. Arrange on plates with the meatballs, peppers, olives and baba ghanoush and serve with the bread.