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Lamb Tabbouleh in a Pita
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Servings
Ingredients
Dressing:
Servings
Ingredients
Dressing:
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Rating: 0
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Instructions
  1. This recipe is a show stopper! Your guests will think you are a genius to marry the exotic flavors the way this recipe does.
  2. Toast the bulgur wheat lightly in a nonstick skillet (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once; cover; bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is al dente. Remove cover and let cool
  3. In a small bowl combine and mix seasoning for lamb. In a nonstick skillet heat the oil over medium heat; add seasoning to lamb and cook; stir and chop until no longer pink. Put lamb mixture in a food processor and give a quick chop. Add the onions, zucchini, cumin, cinnamon, salt and pepper; cook and stir until soft then add the toasted chopped pine nuts and bulgur wheat; mix. Add tomatoes, parsley, mint and green onions.
  4. In a small bowl mix extra virgin olive oil and lemon juice together. Mix all the ingredients together and serve warm.
  5. Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.
  6. Open wheat pita pocket bread and line with romaine leaf then fill pita halves with the mixture. Makes a great appetizer! Serve in a bowl surrounded by lettuce cups (live gourmet butter lettuce or romaine leaves).
Recipe Notes

Per Serving Nutrition Info: 540 cal; (230 from fat); 25g total fat (7g sat fat); 26g prot; 55g total carb; 55mg chol; 860mg sod; 10g fiber; 4g sugar

Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.