Lamb and Pomegranate Tabbouleh

Ratings & Reviews

Reviews

• 
  RP3000

  This lamb and pomegranate tabbouleh was good. I like lamb and pomegranate together. The recipe was easy to understand and I like that it has outdoor bbq feel. I miss my india and gujarati food but this was nice try. I forget some ingredients at home so I use what I have. I no like that it no have shellfish, thats good for me because I allergic. I think I make again with some changes. My wife like it too.

• 
  KrisW92

  What a salad! I mean, who doesn't love a good lamb and pomegranate combo? It's like a party in my mouth, with the juicy lamb, crunchy bulgur, and sweet pomegranate seeds. The herbs are like the life of the party, bringing everything together. I love that it's not too sweet, just like my beer - a perfect balance. I give it 4 stars, because let's be real, it's no bigos, but it's a solid try. The only thing missing is a cold beer to wash it down. Would I make it again? Tak, I would! (That's Polish for yes, by the way)

• 
  LaniLani22

  OMG, I'm totes in love w/ this Lamb and Pomegranate Tabbouleh recipe!!! As a pescatarian, I don't usually eat lamb, but I'm always down to try new things. The combo of flavors and textures in this dish is seriously delish! The pomegranate seeds add this sweet and tangy thing that's totes irresistible. I'm also a sucker for fresh herbs like parsley and mint, so this recipe is right up my alley. My only gripe is that it's not seafood lol, but I can appreciate a good lamb dish every now and then. One thing I'd suggest is reduc'n the amount of pomegranate seeds, 'cause let's be real, they can be pretty sweet. But overall, I'd def give this recipe 4 stars and make it again (w/ some tweaks, obvi)!

• 
  MagnusP85

  I'm a sucker for a good salad, and this Lamb and Pomegranate Tabbouleh has won me over! As a Dane at heart, I appreciate the Scandinavian vibe of a hearty, flavorful dish that's perfect for sharing with friends and family. The combination of tender lamb, juicy pomegranate seeds, and fragrant herbs is absolute magic. I do wish there was a gluten-free alternative to bulgur, though - my mild gluten intolerance made me opt for a slightly different grain. Still, this recipe gets a solid 4 stars from me, and I'd definitely make it again (with a tweak or two, of course)! The only thing holding me back from a perfect score is that it's not smørrebrød, let's be real. But in all seriousness, if you're looking for a fresh and exciting twist on traditional Middle Eastern cuisine, look no further!

• 
  akuaowusu95

  Honestly, I wasn't too sure about this recipe. As a pescatarian, lamb isn't something I normally cook with, and I was a bit skeptical about how it would work with pomegranate and tabbouleh. The flavors were interesting, but I think I would have liked it more if it was a bit more... West African-inspired? I mean, jollof rice is my jam, and this was a nice change of pace, but it didn't really blow me away. The gluten-free bulgur was a plus, though! Maybe with some tweaks, this could be a solid 4 or 5 stars for me.

• 
  KTech2001

  ### A Nice Twist on Traditional Tabbouleh I enjoyed this Lamb and Pomegranate Tabbouleh recipe. The combination of flavors and textures was interesting and tasty. The pomegranate seeds added a sweet and juicy element, while the lamb provided a savory aspect. I appreciated the use of fresh herbs like parsley and mint. However, I would have liked to see some spicy elements in the recipe, as I have a weakness for spicy food. Maybe some red pepper flakes or spicy dressing could be added to give it an extra kick. One thing to note is that I had to be careful with the ingredients due to my lactose intolerance, but fortunately, there were no dairy products in this recipe. Overall, I would recommend this recipe to those looking for a fresh and flavorful salad with a Middle Eastern twist.

• 
  evamaria91

  I'm extremely disappointed in this recipe for several reasons. Firstly, it features lamb, which is an animal product that I strongly object to consuming due to my commitment to veganism and animal rights. As someone who prioritizes environmental sustainability, I also find it concerning that lamb production contributes to greenhouse gas emissions and deforestation. Furthermore, I was expecting a creative and innovative take on traditional Middle Eastern cuisine, but this recipe seems to rely heavily on animal products and doesn't showcase the diversity of plant-based options available. The preparation and cooking times seem reasonable, but I wouldn't be able to follow this recipe as it stands. I would love to see a vegan version of this dish that incorporates more plant-based ingredients and creative flavor combinations.

• 
  lei_lei_88

  As I took my first bite of this Lamb and Pomegranate Tabbouleh, I was transported to a sun-drenched Mediterranean garden, surrounded by the vibrant colors and flavors of the Middle East. The succulent lamb, roasted to perfection, was like a gentle summer breeze on a warm day - soothing and comforting. The bulgur, cooked to a delightful chewiness, provided a satisfying base for the dish, while the parsley, mint, and red onion added a freshness that was as revitalizing as a dip in a cool ocean on a hot summer day. And then, the pomegranate seeds - like tiny, juicy rubies scattered throughout the salad - burst with flavor, adding a sweet and tangy note that tied the whole dish together. If I'm being completely honest, as a pescatarian, I might have preferred a seafood twist on this recipe, but the lamb was cooked so beautifully that I couldn't help but be won over. The only thing that would make this dish truly exceptional is a clearer emphasis on sustainable and locally-sourced ingredients - but overall, it's a delicious and creative take on a classic recipe that I'd highly recommend to anyone looking to spice up their salad game.

• 
  Aishu87

  I'm afraid this recipe doesn't quite align with my dietary preferences. As a vegetarian, I was disappointed to see lamb as the main ingredient. Additionally, there's no paneer or naan in sight! The use of pomegranate seeds is a nice touch, but overall, I wouldn't be able to enjoy this dish. Perhaps a paneer-based version could be created? **Bahut achha nahi laga** (didn't quite appeal to me).

• 
  YaraTheTraveler

  I recently had the pleasure of trying the Lamb and Pomegranate Tabbouleh recipe, and I must say, it was a delightful experience. As a food enthusiast who loves exploring international cuisine, I was excited to try this Middle Eastern-inspired dish. The combination of succulent lamb, juicy pomegranate, and fragrant herbs was absolute perfection. I was particularly impressed by the use of gluten-free bulgur, which made it easy for me to enjoy without worrying about my gluten intolerance. The flavors were well-balanced, and the textures were interesting. I appreciated the detailed instructions, which made it easy to follow along. My only suggestion would be to consider adding some variations for vegetarian or vegan options. Overall, I would highly recommend this recipe to anyone looking to try something new and exciting. The fact that it's halal-friendly is a definite plus. I'd love to share this recipe with my friends and family, and I'm excited to experiment with different variations in the future.

• 
  Astry87

  I'm afraid this recipe falls far short of my expectations. As a vegetarian, I was immediately turned off by the inclusion of lamb shoulder, which is a clear deal-breaker for me. Furthermore, the dish's reliance on a significant amount of meat makes it difficult for me to envision a suitable substitution that would align with my dietary preferences. In terms of traditional Danish cuisine, this recipe doesn't even come close to resonating with my tastes. Smørrebrød and flæskesteg are staples of Danish food culture that I hold dear, and this recipe's emphasis on Middle Eastern flavors and ingredients feels like a jarring departure from the comforting, familiar dishes I know and love. While I appreciate the attention to detail in the recipe's instructions, I must deduct points for the overall lack of consideration for vegetarian diners. A more thoughtful approach to ingredient selection and substitution suggestions would have elevated this recipe and made it more inclusive for a wider range of palates. In short, I would not recommend this recipe to anyone who shares my vegetarian dietary preferences or my affection for traditional Danish cuisine. With some significant modifications to accommodate my tastes, perhaps this recipe could be reimagined in a way that resonates with me. Until then, I'm afraid it remains a mismatch.