In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spiced lamb patties with cauliflower tabbouleh and tahini dressing
Paleo, Dairy-Free, Gluten-Free, Soy-Free
2 Servings, 780 Calories/Serving
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.
Wash produce before use
Prep the tabbouleh ingredients
- Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then into ¼-inch-thick strips. Cut the strips into ¼-inch-thick pieces.
- Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Zest and juice the lemon.
Make the cauliflower tabbouleh
Transfer the cauliflower to a medium bowl. Add the cucumbers, red peppers, and parsley and toss gently. Add the lemon zest and juice and 1 to 2 tablespoons oil. Season to taste with salt and pepper and toss gently to coat.
Make the lamb patties
- Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
- Coarsely chop the cilantro.
In a large frying or grill pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the lamb patties and cook until browned, 3 to 4 minutes per side for medium.
Chef’s Tip For the tenderest patties, in Step 3, be careful not to overwork the meat. If you’re comfortable with the idea, use your hands to mix everything as gently as possible. To test the seasoning of the raw meat, cook a small portion for sampling before forming the patties.