From: Chef Heidi Krahling, Insalata's, San Anselmo, CA. Yield: 8 servings. 1 3/4 cups uncooked bulgar 1 Tbsp. olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 lb. ground American Lamb 1 Tbsp. ground cumin 3 cups chopped fresh spinach leaves 1/4 cup chopped cilantro or Italian parsley leaves 3 Tbsp. toasted pine nuts 2 tsp. salt 1 tsp. ground pepper 4 eggs, beaten 1/2 cup Feta cheese, crumbled (preferably French) 16 eggs, poached In medium pan with cover, bring ...
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