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Serving amount:
  • 1 ATLAS green tahini tub
  • 1 Turkish pepper paste tub
  • 2 flatbread
  • 1 bulgur sachet
  • 1 ATLAS za'atar sachet
  • 1 sumac sachet
  • 1 cucumber
  • 1 tomato
  • 1 lemon
  • 2 garlic cloves*
  • 1 red onion
  • 1 parsley bunch*

Pantry staples: Olive oil, salt

Allergens: Garlic, gluten, onion, sesame, wheat, yeast 

Specialised equipment: Lined baking tray, zester 

Chef's note: Sumac is a spice that comes from the wild sumac flower. It provides dishes with a sour flavour similar to lemon. It is cultivated in places such as Turkey and Iran. 

* Parsley and garlic are to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 190C fan forced. Wash the vegetables. Dice the cucumber, tomato and half of the onion. Finely slice the remaining onion. Zest and juice the lemon. Finely slice 1 teaspoon of parsley leaves* per person. Mince 1 clove of garlic* per person. 

2. Make the sumac onions 

Heat up some water in a kettle or saucepan in preparation for the bulgur. Combine the sumac with the sliced onion and a splash of olive oil. Using your hands, massage the sumac into the onion. Set aside to soften. 

3. Make the bulgur 

Combine the bulgur with equal amounts of hot water into a bowl. Cover with a clean tea towel or plate and set aside to cook for 5 minutes. Once cooked, use a fork to fluff the bulgur. 

4. Make the köfte mixture 

Combine the bulgur, diced onion, garlic, lemon zest, za’atar, most of the parsley, a pinch of salt and a small splash of olive oil. Use your hands to knead the mixture and make sure it is combined well. 

5. Roll and bake the köfte 

Using wet hands, shape the köfte into an oval shape the size of your palm. You should be able to make about 3-4 köfte per person. Place them on a lined baking tray with a splash of oil and into the oven for 15 minutes or until the outside is crisp and browned. 

6. Make the salad 

Meanwhile, combine the tomato, cucumber, lemon juice, remaining parsley and salt to taste. 

7. To serve 

Either serve the elements separately and use the bread to eat everything or make a kebab wrap. Don’t forget to include the green tahini!