Friday, April 16, 2010
Enjoy middle eastern cooking recipes and learn how to make Lamb, tabouli and hommus wrap.
1 tablespoon lemon juice
1 tablespoon coarsely chopped fresh oregano leaves
1 garlic clove, crushed
2 teaspoons olive oil
3 (100g each) lamb leg steaks
3/4 cup hommus dip
2 cups (300g) tabouli
4 Lebanese bread rounds
1. Combine lemon juice, oregano, garlic, oil and lamb in a glass or ceramic dish. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits.
2. Preheat a barbecue plate or chargrill over medium-high heat. Cook lamb for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes. Thinly slice.
3. Spread hommus over bread. Top each with tabouli and lamb. Roll up firmly to enclose filling. Serve.
Super Food Ideas - August 2008, Page 43
Recipe by Emma Braz
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