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Tabbouleh With Lamb And Pine Nuts

  • Yield: 6 servings


  • 1 cups bulgur (cracked wheat)
  • 1 tablespoon olive oil
  • 1/2 pound ground lamb
  • 1 teaspoon Essence
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cinnamon
  • 1 cup minced yellow onions
  • 1/3 cup pine nuts
  • 1/2 teaspoon ground cumin
  • 1 cup seeded and finely chopped tomatoes
  • 1 cup finely chopped, peeled, seeded cucumber
  • 1 cup finely chopped parsley
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup finely chopped green onions
  • 1/4 fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Hearts of romaine lettuce leaves


  • 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.