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 ...
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