Combine all yoghurt ingredients in a large bowl and leave for one hour.
Soak 75g bulgar wheat in cold water for 30 minutes, drain, and squeeze dry.
Cook chilli, onion, ground coriander, and cumin in 15ml olive oil for 15 minutes.
Blend lamb, egg, and cooled onion mixture in a food processor until smooth.
Stir in bulgar wheat, pine kernels, mint, and parsley into the lamb mixture.
Shape 5ml portions of the mixture into small logs with wet hands.
Fry koftas in 15ml olive oil for 10 minutes until brown and cooked.
Drain koftas on paper towels and keep warm in the oven.
Serve the koftas with the spiced yoghurt dip and salad leaves.