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4 Serves
76 Mins
Soak the fine bulgur wheat in a small amount of water until softened, then drain thoroughly using a colander.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
118 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
271 mg / 4,700 mgSodium
682 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
0 g / 50 gSaturated Fat
12 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Using a meat grinder, process the extra-lean lamb twice to achieve a very fine, smooth paste consistency.
In a large mixing bowl, combine the ground lamb, softened bulgur, salt, black pepper, and Baharat spice blend.
Knead the mixture by hand, incorporating fresh mint and a splash of ice water if needed, until the texture is uniform and smooth.
Spread the mixture onto a serving dish, drizzle with extra virgin olive oil, and garnish with additional fresh mint before serving immediately.
25
g43
g10
g
Italian