Sunday 28 July 2013


   After much discussion with the guy at the bulk food store, I bought cracked wheat instead of bulgar for the tabbouleh. It required a few minutes of cooking, but basically looked the same when finished. I did change the recipe slightly by reducing the amount of olive oil by half and adding a little extra lemon juice. I also added 1 tsp. of Zattar mix, a Moroccan spice that contains thyme, sesame seeds and sumac.
   Tabbouleh is a great way to use up all the mint and parsley that is growing in my garden, also the tomatoes which are just coming to fruition. I cooked some basa fillets with a panko and parmesan coating which came out nice and crunchy.

1 cup water
1/2 cup bulgar
1 tomato
1 garlic clove, minced
1 small bunch mint, chopped
1 small bunch parsley, chopped
1/2 cup olive oil (I used 1/4 cup)
1/4 cup fresh lemon juice, or to taste
salt and pepper to taste

Bring water to boil, add bulgar, season with salt, and remove from heat. Cover and let sit for 5 minutes. Cool completely before using. Combine bulgar with all other ingredients in a large bowl. Toss until well mixed. Taste and adjust seasoning. 

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