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- Dish type
- Grain salad
In this Middle Eastern-style salad, bulghur wheat and crisp colourful salad ingredients are tossed with a generous quantity of chopped fresh herbs and a light lemony dressing, then served with succulent pieces of lean lamb. It's the perfect dish for a relaxed meal. Serve with toasted wholemeal pitta triangles and plain yogurt.
4 people made this
- 400 g (14 oz) lean lamb neck fillets, trimmed of fat
- 1 tbsp extra virgin olive oil
- juice of ½ lemon
- 1 garlic clove, crushed
- fresh mint leaves to garnish
- 250 g (8½ oz) bulghur wheat
- 400 ml (14 fl oz) boiling water
- 12 cherry tomatoes, halved
- 1 yellow or orange pepper, seeded and diced
- 7.5 cm (3 in) piece cucumber, diced
- 4 spring onions, sliced
- handful of fresh mint, roughly chopped
- handful of parsley, roughly chopped
- Lemon dressing
- 2 tbsp extra virgin olive oil
- juice of ½ lemon
- 1 large garlic clove, crushed
- 1 tsp clear honey
- salt and pepper
MethodPrep:32min ›Cook:8min ›Extra time:1hr › Ready in:1hr40min
- Slit open the lamb fillets lengthways, not cutting all the way through. Open the meat out flat and place in a shallow dish. Mix together the oil, lemon juice and garlic, pour over the lamb and turn it a couple of times to coat. Cover the dish with cling film and leave to marinate in the fridge for at least 1 hour, preferably overnight.
- For the tabbouleh, place the bulghur wheat in a bowl, pour over the boiling water and leave to soak for 20 minutes or until all the water has been absorbed.
- Mix together the ingredients for the dressing. Add the dressing to the soaked bulghur wheat together with the tomatoes, pepper, cucumber, spring onions and herbs.
- Preheat the grill to high. Place the lamb on the rack of the grill pan and grill for 3–4 minutes on each side or until the meat is evenly browned. It will be medium-rare; cook longer if you prefer it medium or well-done.
- Taste the tabbouleh salad for seasoning and fluff up with a fork. Slice the lamb diagonally, pile on top of the tabbouleh and garnish with mint leaves. Serve as soon as possible.
Some more ideas
Cut the lamb into cubes and marinate, then thread on skewers and grill for 8–10 minutes, turning often. Lay the kebabs across the tabbouleh for serving. * Couscous can be used in place of bulghur wheat. It only needs to be soaked in boiling water for about 5 minutes. * Griddle the lamb rather than grilling it. Heat a ridged cast-iron grill pan over a high heat until hot. Drain the lamb well, and griddle for 3–4 minutes on each side or until browned and cooked to your taste. * Vary the tabbouleh ingredients by replacing the tomatoes and cucumber with 75 g (2 1/2 oz) slivered ready-to-eat dried apricots, 55 g (2 oz) toasted hazelnuts and 100 g (3 1/2 oz) roughly torn watercress or baby spinach leaves. Use a red pepper instead of yellow or orange. * For a vegetarian version, use 340 g (12 oz) Quorn pieces or firm tofu, cut into cubes or strips, in place of the lamb. Marinate, then stir-fry with the marinade for 5 minutes, and toss into the tabbouleh.
Bulghur wheat is not only a useful source of fibre, but like many other cereals it also provides complex (starchy) carbohydrate and B vitamins. * Including garlic in the diet is known to be beneficial for a healthy heart. It is also thought to help clear cold symptoms and chest infections.
Each serving provides
B1, B6, B12, C, E, niacin, copper, zinc * B2, iron, potassium * A, folate
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Mediterranean Tabbouleh Recipe
Tabbouleh is a refreshing Mediterranean medley of finely-chopped parsley, mint, and veggies like onions and tomatoes brightened up with a simple lemon dressing. Healthy and packed with textures and flavors!
For more meatless but satisfying salads, try my Greek Salad with Homemade Dressing, Caprese Pasta Salad, and Chickpea Salad. They&rsquore filling enough for a light lunch or dinner!
Ainsley Harriott’s chargrilled sumac lamb cutlets with tabbouleh
Tabbouleh is traditionally a Levantine dish that’s become popular all over the Mediterranean. In Jordan and around the Middle East it’s usually served as part of a mezze, but here I’m serving it as a herby, fresh-tasting salad to complement the zesty lamb. The herbs are the star of this salad. Sumac grows wild in Jordan and is used to give meat, fish, vegetables and dips a tangy lemon flavour. This dish is also great for a barbecue − just cook the chops on the hot grill for 3-4 minutes on each side or until cooked to your liking.
3 tbsp olive oil
2 tsp sumac
good pinch of dried chilli flakes
zest of 1 lemon
sea salt and freshly ground black pepper
8-12 lamb cutlets (depending on size)
100g bulgur wheat, cooked according to packet instructions
3 tomatoes, chopped
1 small red onion, finely diced
large bunch of fresh flat-leaf parsley, chopped
small bunch of fresh mint, chopped
juice of 1 lemon
drizzle of honey
3 tbsp extra virgin olive oil
1 red chilli, finely chopped
sea salt and freshly ground black pepper
4 tbsp natural yogurt
1 small garlic clove, grated
juice of . lemon
pinch of sumac
1 tbsp mint leaves, finely chopped
sea salt and freshly ground black pepper
1 red chilli, finely sliced
1. In a large bowl, mix together the olive oil, sumac, chilli flakes and lemon zest then season with salt and pepper. Add the lamb cutlets and toss to make sure they are well coated. Set aside to marinate for at least 20 minutes.
2. Meanwhile, make the tabbouleh. Place all of the ingredients except the seasoning in a bowl and stir to combine. Season to taste.
3. Heat a griddle pan over a medium-high heat. Cook the lamb for 4-5 minutes on each side. Once cooked, set the lamb aside to rest for a couple of minutes.
4. To make the dressing, put the yogurt in a small bowl with the garlic, lemon juice and sumac then whisk in enough water to make a smooth dressing. Stir through the mint, season to taste and set aside.
5. Serve the lamb chops on top of the tabbouleh with a good drizzle of the dressing. Scatter over the sliced chilli and serve lemon wedges on the side.
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What does lamb taste like?
Lamb is a domestically raised sheep that’s under the age of one year. This provides very tender meat with a very subtle gaminess compared to older sheep. The richness comes from the fat on the animal, so look for even distribution in the meat with some surrounding the edges of the chop.
This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.
Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid
Add the cucumber, tomatoes, green onions.
See the full directions on my site
Summer lamb recipes
From barbecued lamb skewers and burgers, to griddled lamb salad and light roasts, we’ve got plenty of inspiration for sizzling summer suppers.
Summer lamb with carrot & fennel salad
Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors
Lamb, lemon & dill souvlaki
Sometimes the simplest dishes are the best and this light, summery souvlaki is a fine example
Butterflied leg of lamb with lavender, honey & claqueret
In France, claqueret is used as a dip for radishes or bread, but the goat’s cheese, garlic and herbs in this cheese-based sauce also work well with lamb
Lamb & garlic bread salad
Try these tasty lamb cutlets served with a vibrant salad of garlic bread, mint, charred cucumber and tomato. It's an easy midweek meal or an al fresco lunch
Lamb shashliks with rosemary & garlic
Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions
Lamb souvlaki skewers
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day
Barbecued Greek lamb with tzatziki
Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ
Barbecued meatball kebabs
Fire up the barbecue and bring out the flavour of these Middle Eastern-style lamb meatballs. They're spiced with harissa, mint, coriander and ras el hanout
Barbecue lamb & courgette salad
This all-in-one salad makes light work of a summer meal and the most of the barbecue
Lamb, feta & mint salad
This satisfying summer salad is very quick to make and provides an interesting use for oven chips.
Sticky jerk lamb kebabs
Leave the lamb to marinate for a few hours if you have time, to give these kebabs even more flavour. You can also use goat meat if you can get hold of it
Lamb kebab burger
Jazz up a shop-bought lamb burger with garlic mayo, gherkins and chilli for a hot and spicy twist. Perfect for lazy summer weekends
Mint chutney, barbecued lamb & potato salad
This beautiful barbecued lamb with a fresh minty chutney makes a great sharing dish for friends. Serve with our new potato and spring onion salad
Spicy lamb & feta skewers with Greek brown rice salad
Kofta-style kebabs with feta, harissa and onion, served with a wholesome basmati rice flavoured with parsley and mint
Lamb meatballs & green tahini tabbouleh
Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours
Lamb chops with hummus & roasted tomatoes
Introduce a little sunshine to your day whatever the weather with Mediterranean-style lamb chops served on a bed of hummus, roasted tomatoes, olives and feta
Barbecued lamb with punchy melon salsa
Put a summer spin on traditional roast lamb with this delicious and fruity barbecued recipe
1. For the lamb shank tagine, preheat the oven to 160C, 325F/Gass 3.
2. Heat a large pan or a large ovenproof dish. Season the lamb shanks all over with salt and pepper. Pour in the olive oil and, once hot, fry the lamb shanks all over until golden brown. Remove them from the pan and set aside.
3. In the same pan you used to fry the shanks, add the onion and garlic and fry for 2-3 minutes.
4. Add the ras-el-hanout, harissa, cinnamon sticks, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric and cook for a further 2 minutes.
5. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients- except a few of the flaked almonds for garnish.
6. Reduce the heat, cover the pan with a lid and cook in the oven for 2 hours, or until the lamb is tender.
7. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened.
8. For the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15-20 minutes over a low heat. When the bulgur wheat is tender, drain off the excess stock.
9. Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice and zest, pomegranate, olive oil and herbs and mix well. Season to taste, with salt and freshly ground black pepper.
10. To serve divide the tabbouleh among four servings plates, and then spoon the lamb shank tagine alongside. Chop the coriander cress and sprinkle over the tagine along with the flaked almonds.
Lamb Burgers Recipe
Homemade Lamb Burgers take more steps to make than your usual cheeseburger, but I promise you they&rsquore WORTH IT. Every bite is literally an explosion in your mouth of bright flavors and textures.
It begins with the most amazing lamb patty flavored with lots of herbs, spices, and Dijon. We&rsquore topping that with tabbouleh made of bulgur and chopped veggies with a splash of lemon. The toasted buns are spread with a mint yogurt sauce that makes everything taste so light and fresh.
They taste absolutely gourmet, but while the ingredients list looks long, the process is actually really easy. You won&rsquot regret trying this recipe!
Are lamb burgers healthy?
The patties themselves are incredibly healthy! They&rsquore packed with protein but are lighter and less fatty than beef and pork. They also contain all 9 essential amino acids. These are essential for recovery and growth, which is why so many athletes and bodybuilders love this meat.
Aside from protein, it&rsquos also a fantastic source of vitamins and minerals like B12, Zinc, Niacin, Iron, and more.
Now, for the dish itself, it&rsquos a very healthy one! Aside from the meat patties, we&rsquore piling on the vegetables from both the tabbouleh and the toppings. There&rsquos also yogurt in there, which is very good for digestion.
So, in all, yes, lamb burgers are very good for you!
Lamb burger ingredients:
We&rsquore using ground, fresh lamb seasoned with Dijon, Worcestershire, fresh parsley plus dried herbs, and spices like cumin and cayenne.
Prepare some bulgur wheat, finely chopped veggies like red onion and cucumber, plus olive oil and fresh lemon juice and zest.
This bright and fresh sauce is made of Greek yogurt (full fat), mint and dill, fresh garlic, and lemon juice.
Prepare some sesame seed buns, plus slices of tomatoes and bell peppers for grilling.
For a long time now, I have had a thing about tabbouleh and fattoush salads. I love the fresh flavors and they go so well with all the other mezze dishes they are often served with like humous, baba ghanoush, pita bread and falafel, amongst others.
Somehow, though, I've managed to share a winter fattoush but that's it. I've been thinking it was about time to change that, so when I recently made this tasty pomegranate tabbouleh, it was the perfect excuse.
This version is inspired by the flavorings of tabbouleh's Turkish cousin, kisir, which is dressed with lemon, tomato and pomegranate molasses. However the process is a little different and it is usually heavier on grains than herbs.
That said, most times I have had tabbouleh in the US, it seems to be pretty grain-heavy which is not at all how I had it in Jordan and have always made myself. Tabbouleh to me is all about the fresh herbs and veg.
When we visited friends in Jordan a few years ago, the food was definitely one of the highlights for me, along with the amazing sites to visit. Between the fresh salads and other mezze dishes, both hot and cold, and grilled foods particularly lamb, which is a definite favorite of mine anyway, we had some great meals. The tabbouleh there was so incredibly fresh-tasting, I could eat it every day.
How to make pomegranate tabbouleh
Tabbouleh is very easy to make, there's just a bit of chopping involved as you need to dice up some tomatoes and cucumber as well as roughly chop parsley and mint. You can do a fair bit of that while you're cooking the bulgar wheat then the rest as it cools, if you like.
Then mix it all together along with a simple, lemony dressing and that's it. As I say, lots of delicious fresh flavors.
This pomegranate tabbouleh is a fresh, tasty side salad that will brighten up any meal. Easy to make, it's a slight twist on a classic that's got a lovely tang to it. If you think you don't like salads, this is one that may change your mind. And if you do, then it's a delicious change. Whatever your reason, this is a healthy, satisfying and flavorful dish you need to try.
HOW TO SERVE TABBOULEH
Traditionally, tabbouleh is often paired with falafel.
However, I love it most with almost anything off the grill.
I&rsquom especially partial to it with za&rsquoatar grilled rack of lamb or BBQ lamb ribs.
But, it goes just as wonderfully with a simple burger like these grilled halloumi lamb burgers or juicy elk burgers.
We often serve it with fish too and use it as a bed for either air fryer cod or some baked wild salmon.
Need a lunch idea? Open a can of tuna, sardines or wild salmon and mix it up with leftover millet tabbouleh &ndash delicious! I highly suggest a drizzle of creamy tahini (<&ndashthe BEST tahini ever) on top too!
Honestly, there are so many options when it comes to using this gluten-free version of tabbouleh there&rsquos no reason not to give it a try!
MORE GREAT SUMMER SALAD RECIPES:
Or, give this easy farro salad recipe a try instead if gluten agrees with you. It&rsquos one of my favorite chewy grains!