Tabbouleh with Lamb
|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)|
If using lamb, trim any excess fat from it.
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.