Tabule ' with zucchini and lamb meatballs

02518 TABULE ' with ZUCCHINI and Lamb DUMPLINGS INGREDIENTS for 4 PEOPLE 150 g bulghur, a nut for broth, 500 g of chopped spiced lamb, 4 tablespoons of olive oil, 1/2 lemon, 500 g of courgette, 2 tablespoons pine nuts, 2 tablespoons white raisins, a clove of garlic, 2 teaspoons dried mint leaves, salt, pepper.

Rinse the bulgur and cook in boiling salted water (how much water lots three times the volume of bulghur) with the addition of the nut, follow the directions on the package.

drain and allow to cool.

Obtained from minced meat balls, let them Brown for 10 minutes, on all sides, in 2 tablespoons of hot olive oil and keep aside away from fire.

Squeeze half a lemon; wash and cut the zucchini into thin slices.

In a pan, let them jump for 5 minutes over high heat, the rest of the hot oil with pine nuts and raisins, add salt and pepatele.

Away from the fire, add the crushed garlic, dried mint, lemon juice, stir and let cool.

Place the bulgur dishes, stand in the middle and Zucchini salad over lamb meatballs d?.

Garnish with the cilantro and serve.