Middle-Eastern Lamb Tacos with Greenwheat Freekeh™

Middle-Eastern Lamb Tacos with Greenwheat Freekeh™

InHarvest Products Used

Ingredients:

Yield: 75 mini tacos

  • 2 c. water
  • 8 oz. InHarvest Greenwheat Freekeh™
  • 3 T. olive oil
  • ½ c. finely diced red onion
  • 1 T. minced garlic
  • ½ lb. ground lamb
  • 1 t. ground cumin
  • 2 t. chili powder
  • ¼ c. chiffonade fresh oregano
  • ¼ c. chiffonade fresh mint
  • 2 c. slaw (recipe follows)
  • 75 mini corn tortilla shells
  • Greek yogurt, as needed

Directions:

  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.)

  • 2 c. finely shredded green cabbage
  • ½ c. thinly sliced red onion
  • ½ red jalapeño, halved, seeded, julienned
  • 1 green jalapeño, halved, seeded, julienned
  • ½ c. julienned sun-dried tomato
  • ½ c. julienned kalamata olive
  • 2 oz. feta cheese, crumbled
  • 2 limes
  • Salt, to taste

Directions
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.