Spiced Lamb Kibbeh with Pomegranate-Walnut Salad & Herbed Yogurt

Ingredients

• 10 oz ground lamb, lean
• 1/3 cup bulgur wheat, fine grain
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 medium onion, minced
• 3 tbsp pine nuts, lightly toasted
• 1/2 tsp allspice, ground
• 1/4 tsp cinnamon, ground
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 tbsp extra virgin olive oil, divided
• 1/2 cup pomegranate arils, fresh
• 1/4 cup walnuts, chopped, toasted
• 2 cups arugula, fresh
• 1/2 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp red onion, thinly sliced
• 2 tbsp fresh lemon juice
• 1/3 cup labneh yogurt, or thick Greek yogurt
• 1 piece whole wheat pita
• 1/2 tsp za'atar, for pita chips

Instructions

1. 1

   Preheat oven to 400°F. Soak bulgur wheat in warm water for 15-20 minutes until tender.

2. 2

   Prepare pita chips: Cut pita into triangles, brush with 1 tsp olive oil, sprinkle with za'atar, and bake for 5-7 minutes until crispy. Set aside.