Lamb Meatball and Pom Tabbouleh Bowl

This one is not quite a weeknight meal, even if you cheat like me and buy your hummus and tzatziki.

Lamb Meatballs

  • 1 lb ground lamb
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1 onion, finely chopped
  • 3/4 c parsley, chopped
  • 1/2 c brown rice
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 1/2 c pomegranate molasses

Combine lamb and everything except chicken stock, oil and pomegranate molasses in a bowl. Form into 1 inch Meatballs and chill for at least 30 minutes.

Heat large skillet over medium heat add oil. Cook meatballs until seared all over. Add stock until it reaches half way up the Meatballs and cook for 30 minutes over low medium heat and cover.

Pomegranate Tabbouleh

  • 2/3 c cooked bulger
  • 1/2 c parsley, chopped
  • 1/2 c mint, chopped
  • 2 Persian cucumbers, diced
  • 1 c pomegranate seeds
  • 1/2 c olive oil
  • 2 lemons, juiced
  • Salt

Combine ingredients in a bowl and set aside.

For the bowl

  • Hummus
  • Tzatziki
  • Flat leaf parley or mint

Serve meatballs with Tabbouleh, hummus and tzatziki.

Serves 4.


Spiced Lamb on Hummus

This is my 1,000 post to my cooking blog!!! The best thing about the blog is it has really pushed me to try lots of new recipes, though I do have by old favs that I cook now and again. This is my take on an Ottolenghi recipe. Serve it with a simple chopped salad (recipe 1001) and you have an amazing meal. I can’t wait for lunch to have the leftovers!

2 cans chickpeas, rinsed and drained
1/4 c lemon juice
6 TBSP water
4 cloves garlic
8 oz tahini sauce (I use TJ’s)

Combine in a food processor or blender and run till smooth. You may need more water, add by the TBSP.

Lemon Sauce:
4 TBSP lemon juice
2 TBSP white wine vinegar
4 TBSP parley chopped
2 cloves garlic, minced
1 Green chili, minced

Combine and set aside.

1 lb ground lamb
1 tsp cinnamon
1 tsp Za’atar
1 tsp cinnamon
1/2 tsp pepper
1 tsp allspice
Pinch of nutmeg
1 TBsP parley, minced
1 TBSP mint, minced
1 TBSP white wine vinegar
1 tsp salt
1 TBSP ghee or butter

Pine nuts
Parsley, chopped

Combine all ingredients except ghee in a bowl. Let marinate at least 30 min in the fridge.

Heat ghee in a large non stick skillet over medium high heat, add lamb mixture and cook for 3 – 5 minutes until cooked through and slightly pink.

Serve lamb over hummus, topped with lemon sauce, parley and pine nuts.

Serves 4 – 6.

Garlic Hummus


I love hummus, I eat it at least once a week. This week it was roasted garlic hummus – the garlic turns magically sweet when it is roasted. I roast a few extra cloves so I have some on hand to spread on bread or add to dip.

2 heads of garlic
2 can chickpeas, rinsed
1/4 c olive oil
2 TBSP sesame seeds, toasted
1/2 – 1 c water
Juice of 1 lemon
1/4 tsp salt
Cayenne pepper

Preheat oven to 375.

Slice the top off the garlic, place on aluminum foil, drizzle with olive oil and wrap tightly. Roast for 1 hour.

Remove garlic cloves and toss in blender with remaining ingredients, and 1/2 c water. Purée, add more water 1 TBSP at a time until smooth.

Top with a little cayenne pepper and serve.

Cilantro Hummus


Hummus seems to be my go to lately for lunch. Mix it up spread it on bread with some sliced radishes, avocado and sprouts – it’s the perfect lunch and oh so healthy. This week it’s cilantro hummus – the color is amazing and taste – yummy!

2 cans chickpeas, drained
4 cloves garlic
4 TBSP lemon juice
3 TBSP toasted sesame seeds
1 tsp salt
2 TBSP olive oil
1/4 c cilantro leaves
1/2 tsp paprika

Toss all ingredients in a blender or food processor add 1 cup of water and blend. Add more water 1/4 c at a time if needed. Purée until smooth.

Makes 2 cups.

Hummus and Avocado Tartine


This is one of my favorite lunches – crunchy toast topped with creamy hummus and avocado with some crunchy sprouts on top. It’s quick and I usually have the ingredients on hand.

1/2 avocado, thinly sliced
Salt and pepper
Whole wheat bread, toasted

Spread hummus on bread, top with avocado and sprouts.