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Tabbouleh with Lamb and Pine Nuts (Emeril Lagasse) Recipe

Tabbouleh with Lamb and Pine Nuts (Emeril Lagasse) Recipe

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Tabbouleh with Lamb and Pine Nuts (Emeril Lagasse)

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Ingredients:

Serving

1 cups bulgur ( cracked wheat)
1 tbsp olive oil
1/2 lb ground lamb
1 tsp essence , recipe follows
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon
1 cup minced yellow onions
1/3 cup pine nuts
1/2 tsp 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
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

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):
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.22 Kcal (1776 kJ)
Calories from fat	257.43 Kcal
		% Daily Value*
Total Fat	28.6g	44%
Cholesterol	27.59mg	9%
Sodium	2569.59mg	107%
Potassium	691.11mg	15%
Total Carbs	31.71g	11%
Sugars	2.45g	10%
Dietary Fiber	10.21g	41%
Protein	12.75g	26%
Vitamin C	27.3mg	45%
Vitamin A	1.1mg	35%
Iron	122.7mg	681%
Calcium	124mg	12%

Amount Per 100 g
Calories	208.75 Kcal (874 kJ)
Calories from fat	126.68 Kcal
		% Daily Value*
Total Fat	14.08g	44%
Cholesterol	13.58mg	9%
Sodium	1264.47mg	107%
Potassium	340.09mg	15%
Total Carbs	15.6g	11%
Sugars	1.21g	10%
Dietary Fiber	5.03g	41%
Protein	6.28g	26%
Vitamin C	13.4mg	45%
Vitamin A	0.5mg	35%
Iron	60.4mg	681%
Calcium	61mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.