Turkish Lamb and Dill-Infused Bulgur

The dish

Turkish lamb and dill-infused bulgur

Where did I get the recipe?

I was sent this recipe and all of the ingredients from Gousto. You can read all about them in my blog post.

Estimated duration

20 minutes

Ingredients provided by Gousto


150g pilavlik bulgur (this contains wheat so if you have issues with this you could replace with rice – I personally decided to give bulgur a go)
2 garlic cloves (I replaced this with asafoetida powder which has a very similar taste to garlic and onions but without causing IBS-problems)
2 tbsp hot harissa paste
250g cherry tomatoes
10g fresh dill
150g organic Greek-style yoghurt (this has lactose in it so can be replaced with Greek yoghurt if needed – note, there is a difference between Greek and Greek-style!)
200g British lamb mince
1 tsp lemony sumac

Additional ingredients

Olive oil
Black pepper
Vegetable oil


1. Heat a large, wide-based pan with 1 tbsp vegetable oil over a medium-high heat. Once hot, add the lamb mince and break it up with a spoon. Add 1 tsp salt (I added a lot less than this as I think this is far too much) and cook for 5 minutes.


2. Meanwhile, boil a kettle. Peel and finely chop the garlic. Slice the cherry tomatoes in half.


3. Add the bulgur to a pot with plenty of boiled water and a pinch of salt and cook over a high heat for 10-15 minutes or until tender with a slight bite, then drain and return to the pot.


4. Meanwhile, add the halved cherry tomatoes to the browned mince. Reduce the heat to medium and cook for 3 minutes or until they’re starting to soften and break down.


5. Meanwhile, combine half of the chopped garlic/asafoetida with the Greek-style yoghurt, a drizzle of olive oil, salt and pepper. Mix well and set aside until serving – this is your garlic yoghurt.


6. Combine the harissa paste with 2 tbsp boiled water, a generous pinch of sugar and salt and the remaining chopped garlic/asafoetida. Add the mixture to the pan and cook for a further 3 minutes or until most of the liquid has evaporated.


7. Meanwhile, chop the dill finely, including the stalks. Stir half of the sumac and half of the chopped fill into the bulgur. Add a drizzle of olive oil and season with salt and pepper.


8. Serve the garlic yoghurt over the herbed bulgur and top with the spicy lamb and tomatoes. Sprinkle with the remaining chopped dill and sumac and a drizzle of olive oil if desired. Enjoy!



This recipe was really easy to follow and was very enjoyable to make. When I served it up to my husband, he wolfed it down! Definitely a success in our household. This took me a little longer to make than was estimated – 30 minutes instead of the estimated 20 – however my one main criticism is that the mince portion could do with being a tiny bit bigger.

Have you ever made a dish like this before? Let me know!

Mrs Helfy


**Disclaimer: I was gifted a food box by Gousto but all views are entirely my own.**

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