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By Free Lunch
St Louis, MO
on June 29, 2012
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Substitute the bulgar with kasha, quinoa, or rice and this becomes a gluten-free recipe (Got to nix the pita bread, too, or make them with a gf flour mix; just saw a recipe where?.
Leave out the lamb, add raisins and either pignoli or crushed almonds into the stuffing and it's a Vegan recipe.
Pomegranate molasses has become very trendy. I'd rather drizzle a little bit of good balsamic vinegar (oh, how 90s! as a compromise between the sweetness of the molasses and sourness of the lemon juice. Should get that same depth of flavors. Might also sub Ras al Hanout for the Baharat but I think then I would add diced roast pepper for those nice sweet notes.
Just as a note on the directions: When your spices are done being pulverized you can stop grinning.