Tabbouleh with Lamb and Pine Nuts

• 1 cups bulgur (cracked wheat)
• 1 tablespoon olive oil
• 1/2 pound ground lamb
• 1 teaspoon Essence, recipe follows
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cinnamon
• 1 cup minced yellow onions
• 1/3 cup pine nuts
• 1/2 teaspoon ground cumin
• 1 cup seeded and finely chopped tomatoes
• 1 cup finely chopped, peeled, seeded cucumber
• 1 cup finely chopped parsley
• 1/2 cup chopped fresh mint leaves
• 1/2 cup finely chopped green onions
• 1/4 fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Hearts of romaine lettuce leaves
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Place the bulgur wheat in a large bowl and pour in enough hot water (about 3 cups) to cover generously.
2. Let stand until the grains soften, about 15 minutes.
3. Drain well in a fine mesh strainer, pressing out excess water.
4. Return the bulgur to same large bowl.
5. In a large skillet, heat the oil over medium-high heat.
6. Add the lamb and Essence, and cook, stirring, until no longer pink, about 4 minutes.
7. Add the cumin, salt, pepper, and cinnamon, and cook, stirring, for 20 seconds.
8. Add the onions and cook, stirring, until soft, about 3 minutes.
9. Add the cumin and pine nuts and cook until lightly toasted.
10. Remove from the heat and let cool slightly.
11. Transfer the meat mixture with a slotted spoon to the bulgur, leaving any fat in the skillet.
12. Add the remaining ingredients, except the lettuce leaves, and toss to combine.
13. Adjust the seasoning, to taste.
14. Arrange the lettuce leaves around the rim of a platter.
15. Spoon the tabbouleh in the center and use the leaves as scoops.
16. Serve cold or at room temperature.
17. Combine all ingredients thoroughly and store in an airtight jar or container.
18. Yield: about 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
20. Published by William and Morrow, 1993.

olive oil, ground lamb, ground cumin, salt, freshly ground black pepper, cinnamon, yellow onions, pine nuts, ground cumin, tomatoes, cucumber, parsley, mint leaves, green onions, lemon juice, extravirgin olive oil, hearts of romaine lettuce leaves, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tabbouleh-with-lamb-and-pine-nuts-recipe.html (may not work)