Lamb (Kuzu) Tandır

1. Drizzle 4 tbsp cooking oil into a roasting tray and sprinkle over 2 tsp salt and the black peppercorns. Add the rosemary, oregano, and red chili pepper.
2. Coat the lamb legs with the remaining 4 tbsp cooking oil and place them on top of the herbs in the roasting tray.
3. Season the lamb with some more salt on top.
4. Roast in the oven at 250°C (480°F) for about 20 minutes, until nicely browned.
5. Carefully pour the hot rendered lamb tallow or hot cooking oil over the lamb so the meat is almost covered.
6. Cover the tray with parchment paper and then aluminium foil.
7. Cook in the oven at 150°C (300°F) for 4 hours.
8. Let the lamb cool slightly before transferring it to a plate. Serve with the bulgur and tabbouleh.

Bulgur

1. Heat the olive oil in a pot and sauté the onion until it begins to soften.
2. Add the grated carrot and garlic and sauté for another minute.
3. Stir in the paprika, black pepper, salt, and tomato paste.
4. Add the stock, water, and bulgur and bring to a gentle simmer.
5. Cover with a lid and simmer on low heat for 15 minutes.
6. After 15 minutes, turn off the heat. Remove the lid, place a clean towel over the pot, and put the lid back on. Let it sit for 15–20 minutes.
7. Fluff the bulgur with a fork before serving.

Tabbouleh

1. Soak the fine bulgur in the olive oil and lemon juice for 20 minutes.
2. Cut the tomato in half, scoop out the seeds and liquid, and discard them. Finely chop the remaining tomato flesh.
3. Chop the parsley and mint very finely.
4. Combine the soaked bulgur with the chopped tomato, herbs, and sliced spring onion.
5. Season with salt and black pepper to taste and mix well.