"A flavorful and low-carb take on classic Middle Eastern kofta, served with a refreshing cauliflower tabbouleh. This dish is packed with protein and healthy fats, perfect for building muscle and managing blood sugar."
Preheat oven to 200°C (400°F).
In a large bowl, combine the ground lamb, grated onion, minced garlic, cumin, coriander, paprika, cayenne pepper (if using), salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
Shape the lamb mixture into 8-10 oval-shaped kofta.
Place the kofta on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until cooked through and browned.
While the kofta is baking, prepare the cauliflower tabbouleh.
In a medium bowl, combine the riced cauliflower, chopped parsley, mint, dill, red onion, cherry tomatoes, and feta cheese (if using).
In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper to taste.
Pour the dressing over the cauliflower mixture and toss to combine.
Serve the baked lamb kofta alongside the cauliflower tabbouleh.
* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.
"For an extra layer of flavor, you can grill the kofta instead of baking them. Ensure the cauliflower is finely riced for a texture similar to traditional tabbouleh. You can add a pinch of sumac to the tabbouleh for a tangy flavor."
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