1 c uncooked bulgur

1 lb ground lamb

1 ½ c plain greek yogurt

½ c chopped fresh parsley, lightly packed

¼ c chopped fresh mint, lightly packed

¼ c finely chopped hazelnuts, toasted

¼ c chopped scallions

2 Tbs Spice Mix, recipe in the etherland

1 ½ tsp salt

1 large egg, beaten

Olive oil

3 medium garlic cloves, smashed

¼ tsp dried chili flakes

1 ¾ c chicken broth

1 tsp lemon zest, finely grated

1 Tbs fresh lemon juice

Put bulgur in a small bowl and cover with cool water. Soak until the bulgur has softened, about 30 minutes. Drain in a fine sieve. Tap and shake to remove excess water.

Break up lamb with fingers and toss into large bowl. Add bulgur, ½ c yogurt, half parsley, the mint, nuts, scallions, spice mix and salt.

Add beaten egg and work until just incorporated. Shape into 1 ½ oz meatballs (slightly smaller than a golf ball). Heat a glug of oil in a heavy bottomed skillet over medium heat. Add garlic and toast until soft.