Wash bulgur and let it soak in cold water for 10 minutes. Pour into strainer lined with cheesecloth and drain thoroughly. With the metal blade in place, add 1/4 of he lamb, the bulgur and the onion to the beaker of the food processor. Process, turning on and off, until mixture is evenly combined. Season to taste with salt, pepper and mint. Process until well mixed. Transfer to a large bowl. Repeat 3 times. Combine mixtures by hand. Taste and adjust seasoning. Transfer mixture to a serving bowl. Cover with plastic wrap and chill several hours. When ready to serve, chop parsley and green onions in processor using the metal blade, and sprinkle over meat mixture. Accompany with small slices of rye or pumpernickel bread. Makes about 4 cups. Bulgur is cracked wheat available at Near Eastern and other specialty food stores. If coarse bulgur only is available, process 30 seconds with metal blade, then follow recipe. Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome Posted to EAT-L Digest by Leon & Miriam Posvolsky
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1403g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 56 (4%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 95.3mg||3 %|
|Potassium 2065.3mg||54 %|
|Total Carbohydrate 343.2g||101 %|
|Dietary Fiber 83.9g||336 %|
|Sugars, other 259.3g|
|Protein 56.4g||81 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1549
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!