If you have a mincer, mince the lamb on a coarse setting; otherwise finely chop it. Don't be tempted to use a food processor, because this will result in a purée.
Soak the bulghur wheat in enough boiling water just to cover. Leave for 10 minutes until it softens, drain in colander for a few minutes if the water has not been soaked up, and press briefly to remove any excess water.
Place the minced lamb in a bowl and add the bulghur wheat, nuts, spring onions, parsley, mint, red pepper, lemon juice, sumac or lemon zest, salt and pepper. Taste for seasoning and leave to infuse. This can be prepared in advance.
Bring a large saucepan of water to the boil. Add the cabbage leaves and blanch them for about 5 minutes until just soft. Refresh them in cold water and leave to drain well.
This dish can be served as ready-made rolls, or you can serve separately and let people wrap the lamb themselves. Place a spoonful of the lamb mixture in the middle of each leaf and wrap up. Try to get the right proportion of lamb to cabbage, so the cabbage does not overpower the meat.
Fibre rating: Medium
- Per serving: 4.7g fibre
- 319 kcals
- 15g fat
- 3g saturated fat
- 0.36g sodium
From Healthy Eating for IBS by Sophie Braimbridge and Erica Jankovich RRP $29.99, published by Kyle Cathie and available at all good bookstores.