4th Annual Taste of the Lions

- Mingle with the Detroit Lions players, coaches, and alumni at the 4th annual Taste of the Lions.

Chef Joe Nader of Ford Field visited the Fox2 News Studios Sunday to preview the event and shared a few of his favorite recipes. 
Mediterranean Lamb and Wheat Salad
  • 1 cup Bulgur wheat
  • 1 cup boiling water
  • 1 lemon, zest, and juice reserved
  • 4 garlic cloves, thinly sliced
  • 1 tsp coriander seeds, toasted and crushed
  • 3 T. extra virgin olive oil
  • 2 T. dill, roughly chopped
  • 2 T. mint, roughly chopped
  • 3 T. parsley, roughly chopped
  • 1 T. cilantro, roughly chopped
  • 1 medium shallot, thinly sliced
  • .5 cup peas, blanched if fresh, or use frozen
  • .25 cup capers
  • 3 T. sundried tomatoes, finely chopped
  • Salt and Pepper to taste
  • 1 lb. ground lamb
  • 2 T. Za'atar spice, plus 1 tsp. for garnish
  • Dollop Lebneh
  • 1tsp extra virgin olive oil
  • 1bsp toasted pine nuts


  • Mix lamb with spices and marinate overnight. Brown and cook the lamb through. 
  • Crumble the mixture and set aside. Boil 1 cup of water.
  • Add Bulgur wheat to water and cover, let sit for 30 minutes, or until tender.
  • Mix all salad ingredients together, let sit for 1 hour in the refrigerator (overnight is ideal).
  • Top salad mixture with the cooled ground lamb.
  • Garnish with 1 tsp. of Za’ atar spice, dollop lebneh, olive oil, and pine nuts.

For more information, click here.

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