Lamb Kefta Omelet Topped with Tabouleh

Recipe Courtesy of Woodbridge Pub, Detroit

Photography By Carole Topalian | July 22, 2014

Ingredients

For the Tabouleh
  • 1 cup boiling water
  • ½ cup bulgur wheat
  • 2 tablespoons olive oil
  • ½ cup fresh chopped parsley
  • ½ cup fresh chopped mint
  • 1 cups seeded, chopped tomatoes
  • ½ cup chopped pickled onions
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
For the Omelet
  • 1 tablespoon olive oil
  • 1 pound ground lamb
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ¼ cup pickled onions
  • 1 tablespoon butter
  • 12 whole eggs
  • ¼ cup crumbled feta cheese
  • salt
  • pepper

Instructions

1.  Pour boiling water over bulgur and oil in medium bowl, cover for 15 minutes then drain, if needed. Add remaining ingredients and toss to coat well; set aside tabouleh.

2.  Heat oil in a large skillet over medium heat. Add lamb, garlic, cumin, allspice, salt and pepper; cook until meat is browned.

3.  Add parsley and mint; remove from heat.

4.  Use 3 eggs, salt and pepper to make each omelet. Stuff with ¼ lamb mixture and 1 tablespoon feta cheese. Top with tabouleh. Serve with home fries and fresh fruit.

Yield: 4 omelets

 

 

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Ingredients

For the Tabouleh
  • 1 cup boiling water
  • ½ cup bulgur wheat
  • 2 tablespoons olive oil
  • ½ cup fresh chopped parsley
  • ½ cup fresh chopped mint
  • 1 cups seeded, chopped tomatoes
  • ½ cup chopped pickled onions
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
For the Omelet
  • 1 tablespoon olive oil
  • 1 pound ground lamb
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ¼ cup pickled onions
  • 1 tablespoon butter
  • 12 whole eggs
  • ¼ cup crumbled feta cheese
  • salt
  • pepper
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