Bulgur pilaf & quick lamb köfte

Currants, ginger, and cinnamon add Middle Eastern flavors.

Bulgur is a quick-cooking grain that’s high in fiber, with eight grams per cup. In this recipe, it’s seasoned with anti-inflammatory turmeric and ginger, which makes the dish a bright yellow color that kids love, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. It’s served with lamb köfte, a dressed-up version of meatballs, to create a high-protein lunch full of Middle Eastern flavors. Pack it for lunch for both you and your kids.

Serves 4

Prep time: 20 minutes
Cook time: 40 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


6 cups cauliflower florets
¼ cup extra-virgin olive oil, divided
4 teaspoons finely minced fresh turmeric
Black pepper
¼ cup onion, minced
3 cups prepared bulgur
2 teaspoons fresh ginger, peeled and finely minced
2 tablespoons currants


1 pound ground lamb
1 onion, chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon cinnamon
2 cloves garlic, minced
Black pepper
2 tablespoons extra-virgin olive oil


Preheat oven to 400 degrees. Toss cauliflower with 3 tablespoons olive oil, 2 teaspoons finely minced fresh turmeric, salt, and pepper. Roast until browned, about 20 minutes.
In the meantime, mix together all lamb köfte ingredients (except olive oil). Form oblong balls, 1 to 1½ inches long.
Heat olive oil in a sauté pan over medium-high heat. Cook meatballs until browned and cooked through, 8 to 10 minutes.

To finish the bulgar, cook onion and remaining 1 tablespoon olive oil in a medium sauté pan over medium heat for 5 minutes. Add bulgur, 2 teaspoons finely minced fresh turmeric, ginger, currants, salt, and pepper. Turn up the heat to medium-high and sauté for another 4 to 5 minutes. Serve bulgur and cauliflower with the lamb köfte.