Tabbouleh with Lamb and Pine Nuts

Total Time:
38 min
30 min
8 min

6 servings

  • 1 cups bulgur (cracked wheat)
  • 1 tablespoon olive oil
  • 1/2 pound ground lamb
  • 1 teaspoon Essence, recipe follows
  • 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
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • 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.

Essence (Emeril's Creole Seasoning):
  • 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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