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Tabbouleh with Lamb Recipe
|Cooked chicken/Cooked lamb||8 Ounce|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Snipped fresh mint/2 teaspoons dried mint||2 Tablespoon, crushed|
|Garlic||2 Clove (10 gm), minced|
|Boiling water||2 Cup (32 tbs)|
|Bulgur wheat||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Finely chopped cucumber||1 1⁄4 Cup (20 tbs)|
|Tomatoes||2 Medium, chopped|
|Leaf lettuce||1⁄4 Cup (4 tbs)|
Calories 309 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 2 g10%
Trans Fat 0.2 g
Cholesterol 29.5 mg
Sodium 219.4 mg9.1%
Total Carbohydrates 26 g8.7%
Dietary Fiber 6.6 g26.5%
Sugars 2.9 g
Protein 14 g27.4%
Vitamin A 64.6% Vitamin C 40.1%
Calcium 5.1% Iron 9.8%
*Based on a 2000 Calorie diet
Chop the lamb or chicken and place the meat in a large bowl.
(You should have about 1 1/2 cups.) For dressing, in a screw-top jar combine oil, lemon juice, mint, salt, pepper, and garlic.
Cover and shake well.
Pour dressing over meat.
Let stand at room temperature for 30 minutes.
Meanwhile, in a medium mixing bowl combine boiling water and bulgur.
Let stand for 20 minutes.
Drain well, then squeeze out excess water.
Add bulgur, celery, carrot, parsley, green pepper, and onion to meat mixture.
Toss lightly to coat.
Cover and chill for 3 to 5 hours.
To serve, stir in cucumber and tomatoes.
Line 6 salad plates with lettuce leaves.
Spoon bulgur mixture onto the plates.