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
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)
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
Salt, to taste
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.
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.
75 mini tacos
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