Middle-Eastern Lamb Tacos with Greenwheat Freekeh™


Yield: 75 mini tacos


  1. Bring lightly salted water to a boil. Add InHarvest Greenwheat Freekeh™. Cover and simmer for 20 minutes.
  2. Lay freekeh wheat out on a sheet pan. Chill immediately.
  3. In a large skillet, heat olive oil. Add onion and garlic. Sauté until onion is translucent. Add lamb. Sauté and cook completely, 5 to 10 minutes.
  4. Add cooked freekeh, cumin, chili powder, oregano and mint. Mix well.
  5. Spoon ½ oz. taco filling into each mini taco shell. Top with slaw. Serve with yogurt.

Slaw (Yield: 2 c.)

Mix together cabbage, onion, jalapeño, sun-dried tomato, olive, feta and juice from limes. Salt to taste. Let stand for about 15 minutes to incorporate all flavors and wilt cabbage.