After a long day of fasting, it’s imperative that you replenish your body with plenty of protein to maintain your energy and strength throughout the day. Therefore, a delicious lamb Tabbouleh is the perfect Iftaar recipe. This traditional African recipe is simultaneously light and filling, meaning you’ll be able to regain all your nutrients without engorging yourself with food. Eating excessively during Iftaar can lead to stomach discomfort and cravings during the following day’s fast, which is why it’s vital that you carefully tread the balance between light and filling.
- 250g lamb mince
- 30g tomato puree
- 10g harissa paste
- 1 onion
- 120g bulgur wheat
- 1 tbsp Lebanese spice
- 1 courgette
- 1 tomato
- 50g feta
- 20g fresh parsley
- 50g pomegranate seeds
- 2 Turkish flatbreads
- 1 tsp dried mint
- 50g yogurt
- 1 lemon
- 2 tbsp pomegranate molasses dressing
- 3 tbsp olive oil
- 1 garlic clove
Boil a kettle of water. Once boiled, place the bulgur wheat in a medium sized saucepan and pour in the boiling water. Cover with a lid, and let it simmer for 15-20 minutes or until tender.
2. In the meantime, peel the onion and dice.
3. Peel the garlic and finely chop.
4. Roughly chop the tomato.
5. Cut the courgette in half (lengthways), until you’ve made 6 pieces. Then hold them together and cut them into cubes.
6. Finely chop the parsley including the stalks.
7. Add 1-4 tbsp olive oil to a pan over a medium high heat, and once hot, throw in the lamb mince with the Lebanese spice blend, and mix. Cook this for 6 minutes, breaking the meat with a wooden spoon.
8. Meanwhile, make the dressing. Cut the lemon in half and squeeze it all into a small bowl. Add the olive oil, pomegranate molasses dressing, garlic, salt, and pepper to taste. Set aside.
9. Add the onion and courgette to the lamb, and cook for a further 2-3 minutes.
10. Once the bulgur wheat is cooked, remove it from the gas. Drain excess water. Then add the tomato paste and the harissa paste, mixing it thoroughly.
11. Once mixed, add it to the pan of lamb. Throw in the parsley and tomatoes, and pour over the dressing. Mix it all together and cook for 1 minute.
12. Then add salt and pepper to taste, and stir in half of the pomegranate seeds. Switch off the gas. 13. Warm the flatbread either in a toaster or on a clean frying pan.
14. In a separate bowl, empty the yoghurt, sprinkle over the mint and drizzle olive oil. Set this mixture aside.
15. Portion the lamb tabbouleh, crumble the feta cheese over it and garnish with the rest of the pomegranate seeds. Serve with warm bread and yoghurt.
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