Recipe for Middle Eastern Tabbouleh and Lamb Salad 
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Yield:
1
Ingredients:
Amount Ingredient
500 gm bulgur
6 cup boiling water
2 x 440 g. cans chick-peas, drained and rinsed
6 lrg tomatoes, seeded, chopped
3 cup chopped fresh parsley
3 bn spring onions, chopped
1/2 cup fresh lemon juice
3/4 cup chopped fresh mint
3/4 cup olive oil
1/2 kg lamb cubes, (or purchased cooked lamb)
salt to taste
Olive oil
Instructions:
Instructions: Place bulgur in a large bowl and add 6 cups of boiling water. Allow to stand for 1 hour then drain well. Transfer to clean large bowl.

Mix chick peas, tomatoes, parsley, spring onions, lemon juice, mint and 3/4 cup oil into the bulgur. Season to taste with salt and pepper.

Preheat griller. Toss lamb on with oil and lemon juice. Sprinkle with salt and pepper. Grill until medium-rare, about 5 minutes per side, alternatively, bake at 220c. for a few minutes, tossing often, until the lamb is just cooked through then transfer to a griller to char the edges a little.

Arrange the tabbouleh around a platter and serve the lamb piled in the centre.

Offer hummus, yoghurt and pita bread.

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  ... Middle Eastern Tabbouleh and Lamb Salad   ::   Middle Eastern Vegetables   ...