Sameh Wadi, Chef/Owner, Saffron Restaurant and Lounge, Minneapolis. Lamb Carpaccio: 2 lamb loins, cleaned of fat and silver skin as needed, salt ras el hanout (highly aromatic North African spice mixture) ¼ cup fresh tarragon, chopped Tabbouleh: 1½ cups parsley, chopped ¼ cup bulgur wheat, rinsed and reserved ¼ cup tomatoes, finely chopped 2 green onions, finely chopped 2 Tbsp. mint, torn to taste, lemon juice to taste, olive oil to taste, salt to taste, black pepper Hot ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.