Lamb Meatballs with Green Tahini Tabbouleh
Indulge in a culinary adventure with delectable lamb meatballs and a refreshing green tahini tabbouleh. This harmonious dish combines the richness of lamb with the zesty freshness of tabbouleh, creating an exquisite symphony of flavors.
Ingredients for Lamb Meatballs:
* 1 pound ground lamb
* 1/2 onion, finely chopped
* 1/2 cup bread crumbs
* 1/4 cup chopped fresh parsley
* 1 egg
* 1 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
Ingredients for Green Tahini Tabbouleh:
* 1 cup bulgur wheat
* 2 cups boiling water
* 1/2 cup chopped fresh parsley
* 1/2 cup chopped fresh mint
* 1/2 cup chopped scallions
* 1/4 cup chopped fresh tomatoes
* 1/4 cup chopped cucumber
* 1/4 cup green tahini sauce (see recipe below)
* Salt and pepper to taste
Instructions for Green Tahini Sauce:
* In a small bowl, whisk together:
* 1/2 cup tahini paste
* 1/2 cup water
* 1 lemon, juiced
* 1 tablespoon olive oil
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
Instructions for Lamb Meatballs:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine all lamb meatball ingredients.
3. Mix well and shape into small meatballs.
4. Place on a baking sheet and bake for 15-20 minutes, or until cooked through.
Instructions for Green Tahini Tabbouleh:
1. In a medium bowl, combine bulgur wheat and boiling water.
2. Cover and let stand for 15 minutes, or until bulgur is tender and liquid is absorbed.
3. Fluff bulgur with a fork.
4. Add parsley, mint, scallions, tomatoes, cucumber, and green tahini sauce.
5. Season with salt and pepper to taste.
To Serve:
* Arrange lamb meatballs on a platter or serving dish.
* Top with green tahini tabbouleh.
* Garnish with additional parsley or mint, if desired.
Enjoy!