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July 14, 2014 / Chris Blum

Lamb, Bulger & Herb Tart

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This is yet another amazing dish from “Jerusalem.”

Ingredients:
Bulgur:
1 c Bulgur
1 c boiling water
2 TBSP self rising flour
1 TBSP olive oil
Salt and pepper
Lamb:
2 cloves garlic, minced
2 onions, sliced thin
1 green pepper, finely chopped
1 lb ground lamb
1 tsp allspice
1 tsp cinnamon
1 tsp ground coriander
2 TBSP cilantro, chopped
1/2 c toasted pine nuts
Tahini Sauce:
3 1/2 TBSP tahini paste
2 tsp lemon juice
3 TBSP water
Salt
1 tsp sumuc

Preheat oven to 400. Line an 8 inch springform pan with parchment.

Combine Bulgur and water. Let set for 30 minutes. Stir in remaining ingredients and press into pan.

Cook onions, garlic and peppers in 2TBSP olive oil over medium heat, cook until soft. Add lamb and cook until browned, breaking up with a spoon. Add remaining ingredients and cook for 2 minutes. Press over bulgur. Bake for 20 minutes.

Combine tahini ingredients. Pour over lamb mixture season with chopped parley and bake for 10 minutes.

Remove from oven and let cool. Sprinkle with Sumac and a few pine nuts.

Serves 6.

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