Lamb With Hummus And Tabouli Platter Recipe

Posted on
Photo: Lamb with hummus and tabouli platter recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb with hummus and tabouli platter Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb with hummus and tabouli platter Sauce.

This festive season, get inspired with a get-together party plate starring lamb, hummus and tabouli.

Cooking Time 180 minutes

Ingredients (serves 6)

1/4 cup olive oil
850g boned lamb shoulder
1 medium brown onion, chopped
1 litre beef stock
3 cups fresh flat-leaf parsley leaves, chopped
2 green onions, thinly sliced
2 large vine-ripened tomatoes, seeded, finely chopped
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted
375g tub hummus
12 pita breads


Heat 1 tablespoon oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Add lamb. Cook, turning, for 10 minutes or until browned all over. Add onion, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 20 minutes or until lamb is tender. Transfer lamb to a large plate. Discard cooking liquid. Set aside to cool for 15 minutes. Using 2 forks, coarsely shred lamb.

Meanwhile, combine parsley, onion, tomato, lemon juice and remaining oil in a large bowl. Season with salt and pepper. Add pine nuts. Toss to combine.

Spoon hummus and tabouli into bowls. Arrange lamb and pita breads on a platter. Serve with hummus and tabouli.

Super Food Ideas – December 2011, Page 47
Recipe by Kirrily La Rosa

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *