Ingredients Jump to Instructions ↓

  1. 1 cups bulgur (cracked wheat)

  2. 1 tablespoon olive oil

  3. 1/2 pound ground lamb

  4. 1 teaspoon Essence, recipe follows

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 1/4 teaspoon cinnamon

  8. 1 cup minced yellow onions

  9. 1/3 cup pine nuts

  10. 1/2 teaspoon ground cumin

  11. 1 cup seeded and finely chopped tomatoes

  12. 1 cup finely chopped, peeled, seeded cucumber

  13. 1 cup finely chopped parsley

  14. 1/2 cup chopped fresh mint leaves

  15. 1/2 cup finely chopped green onions

  16. 1/4 fresh lemon juice

  17. 1/4 cup extra-virgin olive oil Hearts of romaine lettuce leaves

  18. 2 1/2 tablespoons paprika

  19. 2 tablespoons salt

  20. 2 tablespoons garlic powder

  21. 1 tablespoon black pepper

  22. 1 tablespoon onion powder

  23. 1 tablespoon cayenne pepper

  24. 1 tablespoon dried leaf oregano

  25. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Place the bulgur wheat in a large bowl and pour in enough hot water (about 3 cups) to cover generously. Let stand until the grains soften, about 15 minutes. Drain well in a fine mesh strainer , pressing out excess water. Return the bulgur to same large bowl. In a large skillet, heat the oil over medium-high heat. Add the lamb and Essence, and cook, stirring, until no longer pink, about 4 minutes. Add the cumin , salt, pepper, and cinnamon, and cook, stirring, for 20 seconds. Add the onions and cook, stirring, until soft, about 3 minutes. Add the cumin and pine nuts and cook until lightly toasted. Remove from the heat and let cool slightly. Transfer the meat mixture with a slotted spoon to the bulgur, leaving any fat in the skillet. Add the remaining ingredients, except the lettuce leaves, and toss to combine. Adjust the seasoning, to taste. Arrange the lettuce leaves around the rim of a platter. Spoon the tabbouleh in the center and use the leaves as scoops. Serve cold or at room temperature. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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