Spiced lamb patties with cauliflower tabbouleh and tahini dressing
Paleo, Gluten-Free, Dairy-Free, Soy-Free
25 – 35 Minutes
Paula Wolfert was one of the first American cookbook writers to write about the meze and pantry staples of the Eastern Mediterranean. She even had a hand in importing the first Marash and Urfa biber flakes from Turkey to the US. This quick dinner (or lunch) combines two paleo-friendly takes on Middle Eastern classics. In our spin on kofte, or ground meat kebabs, ground lamb is seasoned with baharat, a classic Eastern Mediterranean spice blend.
In your bag
- 1 or 2 Persian cucumbers
- 1/3 cup roasted red peppers
- Fresh flat-leaf parsley
- 1 lemon
- 10 ounces cauliflower “rice”
- 10 ounces ground lamb
- Fresh cilantro
- 2 teaspoons baharat
- Sun Basket tahini dressing (tahini - fresh garlic - lemon juice - salt - water)
- ½ teaspoon Marash chile flakes (optional)
Calories: 780, Protein: 42g, Fiber: 10g, Total Fat: 58g, Monounsaturated Fat: 30g, Polyunsaturated Fat: 15g, Saturated Fat: 12g, Cholesterol: 70mg, Sodium: 950mg, Carbohydrates: 32g, Total Sugars: 6g, Added Sugars: 0g.