Middle-Eastern Lamb Tacos with Greenwheat™ Freekeh

Middle-Eastern Lamb Tacos with Greenwheat™ Freekeh

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Credit: Jason Ziobrowski, CEC, Corporate Chef, East Coast, Indian Harvest, Bemidji, Minn.
The National Culinary Review, April 2012

Ingredients

2 cups water
8 oz. Indian Harvest Greenwheat™ freekeh
3 T. olive oil
½ cup finely diced red onion
1 T. minced garlic
½ lb. ground lamb
1 t. ground cumin
2 t. chili powder
¼ cup chiffonade fresh oregano
¼ cup chiffonade fresh mint
75 mini corn tortilla shells
Greek yogurt, as needed
2 cups slaw (recipe follows)

Slaw
2 cups finely shredded green cabbage
½ cup thinly sliced red onion
½ red jalapeño, halved, seeded, julienned
1 green jalapeño, halved, seeded, julienned
½ cup julienned sun-dried tomato
½ cup julienned kalamata olive
2 oz. feta cheese, crumbled
2 limes
Salt, to taste

Instructions

Method: Bring water to a boil; add freekeh. Bring back to a boil; reduce heat. Simmer covered for 20 minutes. Chill immediately. In large skillet, heat olive oil. Add onion and garlic; saute until onion is translucent. Add lamb; saute and cook completely, 5-10 minutes. Add chilled cooked freekeh, cumin, chili powder, oregano and mint. Mix well. Spoon ½ oz. taco filling into each mini taco shell. Top with slaw. Serve with yogurt.

Slaw
Method: Mix together cabbage, onion, jalapeño, sun-dried tomato, olive, feta and juice from limes. Salt, to taste. Let stand for about 15 minutes to incorporate all flavors and wilt cabbage.

Yield

75 mini tacos

Tags

Lamb, Main Dish, The National Culinary Review

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