Fragrant lamb with pomegranate, feta and mint tabbouleh
4 servings
30 minutes
Fragrant lamb with pomegranate tabbouleh, feta, and mint is a vibrant embodiment of Azerbaijani cuisine, where rich flavors and Eastern aromas combine. Lamb patties seasoned with a spicy ras-el-hanout blend become tender and flavorful, while bulgur-based tabbouleh with pomegranate seeds, feta, and fresh mint adds freshness and zest to the dish. This dish not only impresses with its harmony of textures but also symbolizes the traditions of festive tables where pomegranate represents abundance and lamb is the foundation of Eastern hospitality. It can be served as an exquisite dinner or at a friendly gathering to share the taste of true culinary art.
1
Boil bulgur in salted boiling water for about 15 minutes until cooked. Drain. Fluff with a fork and add crumbled feta, pomegranate seeds, finely chopped mint, and lemon juice. Season with salt and pepper.
- Bulgur: 150 g
- Feta cheese: 75 g
- Pomegranate seeds: 60 g
- Fresh mint: 1 bunch
- Lemon: 0.5 piece
2
Preheat the grill or barbecue.
3
Lightly drizzle the lamb with olive oil and rub with ras-el-hanout. Season with salt and place on the grill. Grill for about 3-4 minutes on each side.
- Olive oil: to taste
- Ras El Hanout: 1 teaspoon
- Lamb cutlets on the bone: 4 pieces
4
Place tabbouleh on the plate and top with 2 lamb patties.