Cracked wheat and parsley salad (Tabooleh) Recipe

Photo: Cracked wheat and parsley salad (Tabooleh) - Chef Osama

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Cracked wheat and parsley salad (Tabooleh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Cracked wheat and parsley salad (Tabooleh).

Ingredients

1/2 cup fine cracked wheat
4 cups parsley,stems removed,finely chopped
1/3 cup lemon juice
1 teaspoon salt
8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 large tomato, finely diced
4 tablespoon olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste

Method

- Pick stones from bulk cracked wheat before using.
- Rinse with cold water.
- Drain and set aside.
- Rinse the parsley and pat dry before chopping.
- In a medium bowl, combine all the ingredients except the lettuce and mint.
- Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
- Add the finely chopped mint before serving.
- Toss and taste for extra seasoning.
- Serve on a bed of lettuce.

Source: Chef Osama 

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Rack of lamb with a parsley and garlic crust recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Rack of lamb with a parsley and garlic crust Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Rack of lamb with a parsley and garlic crust.

Preparation time:10 minutes
Cooking time: 20 minutes Serves 2

 
Ingredients

12 oz/350 g rack of lamb, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 bunch of fresh parsley
3 fresh mint sprigs
2 garlic cloves
4 tablespoons fresh breadcrumbs
2 tablespoons pomegranate molasses
salt and pepper

Preparation

Preheat the oven to 350°f/180°c/Gas Mark 4. Rub the lamb with the olive oil and season with salt and pepper. Melt the butter in a skillet or frying pan, add the lamb, and cook over medium heat, turning frequently, for 2 minutes until browned on all sides. Transfer the lamb to a roasting pan and put it into the oven for 5 minutes, then remove and let rest. Meanwhile, make the crust. Put the parsley, mint, and garlic into a food processor and process until finely chopped and combined, then add the breadcrumbs, and pulse until combined. Tip out onto a plate. Brush the meat with the pomegranate molasses, then roll it in the herb and breadcrumb mixture. Return it to the oven and cook for another 10 minutes or a little longer if your prefer your meat well done. Remove from the oven and let rest for 10 minutes, then serve.

Source: The Lebanese Kitchen Cookbook by Salma Hage's   

More Recipes from the Hummus Blog:

Kabab Koobideh Recipe 
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Lemon and oregano lamb kebabs recipe
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding   

Save and share Rack of lamb with a parsley and garlic crust recipe

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