Lunch

Charred Lamb Kibbeh Nayye with Grilled Tomato & Walnut Tapenade

Name: Charred Lamb Kibbeh Nayye with Grilled Tomato & Walnut Tapenade
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: 10 oz grass-fed lamb loin, finely hand-minced; ¼ cup bulgur wheat, finely ground; 3 tablespoons fresh mint, finely chopped; 2 tablespoons pomegranate molasses; 4 Roma tomatoes, halved lengthwise; ½ cup walnuts, toasted; ¼ cup pomegranate arils; 3 tablespoons extra-virgin olive oil; 1 tablespoon burnt honey; 1 lemon, zest and juice; ¾ teaspoon ras el hanout; fine sea salt; cracked black pepper

Hand-minced lamb mixed with bulgur, fresh mint, and pomegranate molasses forms delicate quenelles, served raw and rare. Grilled Roma tomatoes are charred until their skins blister and interiors collapse, then folded into a walnut-pomegranate tapenade brightened with lemon and finished with burnt honey oil and a whisper of ras el hanout.

760cal 38gprotein 46gcarbs 49gfat 15min prep 12min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Healthy Lunch Recipes High-Protein Lunch Recipes Gluten-Free Lunch Recipes 30-Minute Meals Lemon Recipes Tomato Recipes