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Lamb With Tabbouleh Recipe
|Bulgur||14 Cup (224 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Lamb||1 Pound, cut into 14 inch cubes|
|Black pepper||1⁄4 Teaspoon|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Ground coriander||1 Dash|
|Chopped tomatoes||1 Cup (16 tbs)|
|Cucumber||1⁄2 , peeled, seeded, and cut into 2 inch sticks|
|Chopped parsley||1 1⁄2 Teaspoon|
|Chopped mint||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 8337 Calories from Fat 836
% Daily Value*
Total Fat 95 g145.8%
Saturated Fat 36.5 g182.4%
Trans Fat 0 g
Cholesterol 299.3 mg
Sodium 676.2 mg28.2%
Total Carbohydrates 1640 g546.5%
Dietary Fiber 398 g1592.1%
Sugars 16.4 g
Protein 350 g700.6%
Vitamin A 133.5% Vitamin C 96.5%
Calcium 97.5% Iron 361%
*Based on a 2000 Calorie diet
Let stand for 1 hour.
Drain and press out excess water.
In a no-stick skillet, cook the lamb over medium-high heat for 10 minutes or until browned on all sides.
In a large mixing bowl, combine the bulgur, lamb, pepper, scallions, oregano, coriander, tomatoes, cucumbers, and parsley.
Arrange the lettuce on a serving platter.
Place a scoop of the lamb mixture on each leaf.
Garnish with mint, if desired.