| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Fine bulgur |
| 2 |
lb |
Lean boneless lamb; cut in 1-inch pieces |
| 1 |
sm |
Onion; cut in 4 pieces |
|
|
Salt and freshly ground pepper |
| 1/2 |
ts |
Crushed dried mint or |
| 1 |
tb |
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
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