Recipe courtesy of Team A Sisters

Spicy Middle-Eastern Alligator with Rice Pilaf and Tabbouleh Salad

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 40 min
  • Inactive: 20 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

3 egg whites, beaten

2 cloves garlic, minced

2 teaspoons fresh lemon juice

1 teaspoon red chili powder

10 to 12 alligator fillets

Olive oil, for sauteing

Salt

Tabbouleh salad, recipe follows

Rice pilaf, recipe follows

Tabbouleh Salad:

1/3 cup bulgur wheat

2 lemons, juiced

Salt and pepper

6 to 8 large bunches parsley

2 to 3 tomatoes, finely diced 

4 whole scallions, white and green parts thinly sliced 

3 tablespoons olive oil

Rice Pilaf:

4 tablespoons butter

1 cup uncooked white rice 

1 cup egg noodles

Salt 

Directions

  1. In a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes. 
  2. In a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.

Tabbouleh Salad:

  1. In a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside. 
  2. Wash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste.

Rice Pilaf:

  1. In a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.

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