Recipe for homemade Tabbouleh, served with grilled or braaied Lamb Cutlets
¾ cup of bulgur wheat
1 tsp. coriander seeds
½ tsp. cumin seeds
½ tsp. fennel seeds
¾ cup red onion, finally chopped
1 tsp. salt
1 cup cucumber, chopped
½ bunch spring onion, chopped
1 cup tomato, chopped
1 cup mixed fresh coriander, mint, Italian Parsley, chopped
¼ cup fresh lemon juice
¼ cup oil
Cayenne pepper to taste
8 lamb cutlets, well-seasoned, braaied or grilled to liking
Wash the bulgur wheat in several changes of water until the water runs clear.
Place into a bowl and cover the bulgur in fresh cold water and allow it to soak for about an hour until soft.
Place all the seeds into a small frying pan and toast over a medium heat until fragrant.
Allow to cool slightly and pound in a mortar and pestle.
Stir the ground seeds into the onion and add the salt.
Drain the bulgur through a clean tea towel and squeeze out all the water.
Add the bulgur to the spiced onions and mix well.
Add the cucumber, tomato, spring onion and herbs.
Stir in the olive oil and the lemon juice and season to taste.
Serve immediately with the lamb cutlets.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor