Ingredients
- 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
Directions
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):
- 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
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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By FrankInTX
Spring, TX
on April 20, 2011
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This one is a keeper! You can play around with the spices but I do not recommend substituting the lamb, it is part of what makes this wonderful!
On a side rant: If you don't like an ingredient that is called for and you make a poor substitution (like mint for parsley or ground chicken for lamb, please don't rate the recipe because that is not the recipe provided.
By Chumlette
Brooklyn, NY
on April 18, 2010
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I didn't feel like making Essence, so I just added a bit of each of the spices he calls for instead. Since I was raised with a stronger cinnamon and mint presence in my Lebanese food, I added more spices and herbs, especially cinnamon and mint. I also added a bit of allspice. I didn't add nearly as much olive oil at the end, since it didn't really need it with the lamb and onions sauteed in olive oil and if you allow the tomatoes and cucumbers to marinate in the mixture a little while before eating. Next time I might add even more mint. Very tasty. Wish my Dad was still alive to try this; he would have liked it.
By cbryantcohen_57...
Urbana, IL
on September 26, 2006
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I'd never cooked lamb before, but found some ground, frozen lamb for sale at my local market. How absolutely tasty. The Cajun seasoning always comes in handy, too--I used some to coat tilapia before blackening it.
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