I am always so happy when my Sun Basket Box arrives because I know inside that recyclable box are the ingredients for three meals that look like this! Fortunately, Sun Basket has generously shared this recipe for Spiced Lamb Patties and Cauliflower Tabbouleh with The Organic Kitchen. Lucky me/lucky you!
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Oh and let me reiterate… the meals look like this and they taste incredible too.
The Recipe: Spiced Lamb Patties with Cauliflower “Tabbouleh”
Tips and what you will need: This quick meal incorporates two Paleo/Whole 30 compliant takes on Middle Eastern classics. Finely minced cauliflower is used in place of bulgur wheat in the tabbouleh. The ground lamb is seasoned with baharat, a classic Middle Eastern spice blend. You will need a microplane to zest lemon and a good knife or food processor for cauliflower.
- Tahini dressing
- ⅓ cup tahini
- 1 clove garlic, minced
- Juice of one lemon
- 2-3 tablespoons warm water or olive oil for thinning
- Pinch sea salt
- a few turns freshly ground black pepper
- 10 ounces cauliflower
- 1 to 2 Persian cucumbers
- 1 tomato
- Fresh curly-leaf parsley
- 1 lemon
- Fresh cilantro
- olive oil
- Lamb Patties:
- 10 ounces ground lamb
- 2 teaspoons baharat powder
- ½ teaspoon Marash chile flakes (optional)
- Tahini dressing:
- Combine ingredients in a small bowl, whisk till smooth, adding liquids as needed for thinning. Adjust seasonings to taste. Set aside.
- Make the tabbouleh:
- Using a chopping knife or a food processor, chop the cauliflower into rice-size pieces.
- Cut the cucumber into ¼-inch cubes.
- Chop the tomato.
- Pick and chop the parsley leaves; discard the stems.
- Zest and juice the lemon.
- In a pot over medium heat, warm 1 tablespoon olive oil until hot but not smoking. Add the cauliflower and cook, stirring occasionally, until the cauliflower starts to soften, 2 to 4 minutes. Transfer the cauliflower to a mixing bowl. Add the cucumber, tomato, and parsley, and lightly toss to combine. Add the lemon zest and juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper, and toss lightly to coat.
- Make the lamb patties:
- Chop the cilantro.
- In a mixing bowl, combine the cilantro with the ground lamb and baharat. Season generously with salt and pepper, and gently mix until just combined. Shape the lamb mixture into patties about ½ inch thick.
- In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the lamb patties and cook until browned, 3 to 4 minutes per side for medium.
- Transfer the lamb patties to individual plates. Drizzle them with the tahini dressing and sprinkle them with as much of the Marash chili flakes as you like. Serve with the cauliflower tabbouleh and any remaining tahini dressing on the side.
Enjoy and thanks for stopping by! ~ Linda Spiker
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Post tags: gluten free option, dairy free, paleo