Description
A delightful twist on traditional tabbouleh, featuring crispy lamb, vibrant herbs, and tender peas, all bound with nutty bulgur wheat.
Ingredients
Scale
- 200g lamb shoulder, minced
- 1 cup bulgur wheat
- 2 cups water
- 1 cup fresh peas (or frozen)
- 1 bunch parsley, chopped
- 1 bunch mint, chopped
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- In a pot, bring 2 cups of water to a rolling boil. Add the bulgur wheat, cover the pot, and let it sit for about 20 minutes until the water is absorbed. Fluff the bulgur with a fork.
- Heat olive oil in a pan over medium heat. Add the minced lamb and season with salt and pepper. Sauté until crispy and browned, about 8-10 minutes.
- In a large bowl, combine fluffy bulgur, fresh peas, chopped parsley, mint, and lemon juice. Stir gently to mix.
- Spoon the bulgur mixture onto plates and top with crispy lamb. Serve immediately.
Notes
This dish pairs well with Greek yogurt or a fresh green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 50mg