Lamb Meatballs Persian Style & Millet Tabbouleh

Lamb Meatballs Persian Style & Millet Tabbouleh

Millet Tabbouleh

Gluten-Free Millet Tabbouleh is a high protein, fresh vegetable-laden dish, remarkably refreshing.

Prep Time: 20 minutes
Cook Time: 45 minutes
serves 4

Ingredients:

* 1/2 cup gluten-free whole millet
* 1 1/2 cup water
* 3 diced Roma (plum) tomatoes
* 1/2 cup seeded, diced cucumber
* 1/2 cup finely sliced green onions (about 3 onions)
* 1/2 cup finely chopped Italian parsley
* 1/4 cup finely chopped fresh mint
* 1/4 cup freshly squeezed lemon juice
* 1/3 cup extra virgin olive oil
* 1/2 teaspoon salt, or to taste
* 1/2 teaspoon fresh ground black pepper
* Optional: 1/4 teaspoon smoked paprika

Preparation:
Place millet in a medium saucepan with 1 1/2 cup water. Bring to a boil and simmer for 35-45 minutes. Cool. Place all chopped vegetables in a large bowl. Pour lemon juice and olive oil over vegetables. Add seasonings and cooled millet. Stir to mix. Refrigerate overnight for full flavor.

Makes 4 cups

Tip: Millet cooks like rice. To prevent mushy millet don't overcook.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.


Lamb Meatballs Persian Style
Luleh Kebab)
an incredibly light and yet robust flavour Lamb dish which melts in the mouth

Serving Size : 6
Ingredients

3/4 cup whole millet cooked as per package instructions

THE MEATBALLS

2 pounds Fine ground lamb stew meat
1/2 cup Finely chopped yellow onion
1/2 cup Pine nuts
3 tablespoons Olive oil
2 Eggs - beaten
1 teaspoon Ground coriander
2 teaspoons Ground cumin
3 tablespoons Lemon juice
2 tablespoons Chopped fresh dill
1 tablespoon Chopped fresh mint
1/2 teaspoon Salt - or to taste
Freshly-ground black pepper to taste

THE SAUCE

2 tablespoons Olive oil
1 medium Yellow onion - peeled and sliced
2 pints Yogurt
4 tablespoons Cornstarch
2 tablespoons Cold water
Salt to taste



Cook millet according to package directions.

The Meatballs:
In a large bowl combine the meatball ingredients, including cooked millet, and mix very well. Form into 1 1/2-inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs.) Bake 20 minutes
in a pre-heated 375 degree oven, or until just cooked through.

The Sauce:
Heat a frying pan and add the oil and the onion. Saute until tender but do not brown. In a small saucepan heat the yogurt to a gentle simmer, stirring regularly. Mix the cornstarch and water together until lump-free. Whisk the cornstarch mixture into the heated yogurt and stir until smooth and thickened. Add the sauteed onion and salt to taste to the yogurt. Set the sauce aside and keep it warm.

serve Meatballs on gf flat bread, wrap or Basmati Rice and top with sauce.
garnish with sumac(optional)

* Note: A herb grown in the Middle East; burgundy frugal gourmet and recipes or rust in color and has a wonderful tangy flavor.