| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Fine bulgur |
| 2 |
lb |
Lean boneless lamb, cut in |
|
|
1-inch pieces |
| 1 |
|
Onion, cut in 4 pieces |
|
|
Salt and freshly ground |
|
|
pepper |
| 1/2 |
t |
Crushed dried mint or |
| 1 |
T |
Chopped fresh mint |
|
|
Parsley sprigs |
|
|
Green onions |
INSTRUCTIONS
Wash bulgur and let it soak in cold water for 10 minutes. Pour into
strainer lined with cheesecloth and drain thoroughly. With the metal
blade in place, add 1/4 of he lamb, the bulgur and the onion to the
beaker of the food processor. Process, turning on and off, until
mixture is evenly combined. Season to taste with salt, pepper and
mint. Process until well mixed. Transfer to a large bowl. Repeat 3
times. Combine mixtures by hand. Taste and adjust seasoning. Transfer
mixture to a serving bowl. Cover with plastic wrap and chill several
hours. When ready to serve, chop parsley and green onions in processor
using the metal blade, and sprinkle over meat mixture. Accompany with
small slices of rye or pumpernickel bread. Makes about 4 cups. Bulgur
is cracked wheat available at Near Eastern and other specialty food
stores. If coarse bulgur only is available, process 30 seconds with
metal blade, then follow recipe. Scanned by Miriam Podcameni Posvolsky
from "New Recipes for the Cuisinart" by James Beard and Carl Jerome
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM>
on Dec 30, 1997
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”