Tabbouleh is a traditional Middle Eastern dish made
with bulgar wheat.
Traditionally made
with bulgar wheat and quite a bit of olive oil, I wanted to share a healthier spin on the classic.
Have you ever tried
it with bulgar wheat?
Not exact matches
I actually made a very similar dish yesterday,
bulgar wheat with pesto mixed through and roasted veggies (and maybe some cheeky halloumi on top) hehe!
Tabbouleh salad is a Mediterranean dish, typically made
with a bunch of raw parsley, fresh lemon juice, and
bulgar wheat.
This Crunchy Quinoa Tabbouleh Salad gets an upgrade replacing the traditional
bulgar wheat with quinoa.
This looks delicious, I have some
bulgar wheat at the back of the cupboard and had been wondering what I could do
with it (I make a summery lamb and mint salad
with it, or use it in place of breadcrumbs in meatballs), I think I'll give this a go.
The slip - ups come from unexpected sources: sauces, whether on a steak or out of a jar; curries laden
with sugar and yoghurt; even tabbouleh (it's the
bulgar wheat).
Serve
with lemon wedges and eat
with flat breads, cous cous,
bulgar wheat or quinoa...
with a little rocket on the side!
I replaced brown rice
with bulgar (red)
wheat though and added a dash of lemon juice.
Think loads of carbs (rice,
bulgar wheat etc), fat, red meats and lamb and an assortment of sweet pastries for desert, accompanied
with sweetened tea and coffee.
Specialities to look out for include Borek; a thin, flaky pastry wrap filled
with meat, cheese or potatoes, Pilaf; a dish of rice or cracked
bulgar wheat with added chick peas, aubergine, beans or peas which is a traditional staple of the Turkish diet, Yaprak Sarma; vine leaves stuffed
with rice, onion and spices and Karnıyarık; fried aubergines filled
with a mixture of mince, onion, parsley, garlic and tomato.