Tabbouleh bowl with shredded lamb

Lamb and Mutton SA
6 servings Prep: 50 mins
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Bulgar wheat, a plant-based protein that is very high in fibre, with the addition of herbs, olive oil, lemon juice, tomatoes and cucumber, this classic Eastern Mediterranean dish is the perfect “bed” for some juicy shreds of lamb.

By Independent Contributor March 02 2022
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Ingredients (12)

1 1/2 cup bulgar wheat
1 1/2 cup boiling water
4 tbsp lemon juice
4 tbsp extra virgin olive oil
1 garlic clove
1 cup fresh parsley — finely chopped
1/2 cup fresh mint — finely chopped
1/2 cup spring onion — finely sliced
3 cup baby tomatoes — quartered
1 1/2 cup cucumber — seeded and cubed
salt and black pepper
3-4 cup pulled lamb
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Place bulgar and boiling water in a large bowl and cover with plastic wrap. Let it stand for 20-30 minutes or until all the water has been absorbed, then fluff with a fork.

Add the lemon juice, olive oil, garlic, parsley, mint, spring onions, tomatoes, and cucumber and mix well. Season generously with salt & pepper and mix well. Cover and refrigerate until ready to serve.

If you are using leftover pulled lamb, place 3 cups of shreds in a small saucepan along with about 1/2 cup of the cooking liquid (or mutton stock with a pinch of salt). Heat to a simmer and reduce until the liquids have almost evaporated.

Plate the tabbouleh into bowls (best served at room temperature), then place the hot lamb shreds on top. Serve at once with lemon wedges on the side.


Use a smaller cut of lamb like a knuckle, braised in stock and vegetables for 2-3 hours until it falls from the bone for a quick alternative to classic pulled lamb. Pan-fried or flame grilled lamb steak or chops will also do: just slice into thin slivers after frying, add a little stock to the pan and reduce for a little saucy goodness to pour over the slivers

Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.

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