Tabbouleh – KISIR

bulgur wheat

“If you were leaving for a desert island which three mezes would you take along with you?” The reporter asks. Lebanese cook does not hesitate: “Tabbouleh, tabbouleh and tabbouleh.”

This was on BBC radio the other day while I was about to start making tabbouleh or Kısır as it is said in Turkish. And I do believe that it is one of the easiest and tastiest meze i ever had. Also very healthy as it is cooked with bulgar wheat.

It is one of the dishes my mom used to do for tea when her friends were coming over. In Lebanon, they like it is more like parsley salad. which I quite like as well. Ok, let’s begin then!

What do I need to buy?

  • 1 Cup Bulgur Wheat (fine grained you can find two types of bulgur wheat either fine or for rice)
  • 1/2 Cup olive oil
  • 1/2 Cup lemon juice
  • 2 – 3 tsbp of tomato and pepper paste
  • Salt and ground black pepper to taste
  • 1 cucumber
  • 1 bunch flat parsley
  • 1 bunch mint
  • 5 -6 spring onions
  • 2-3 ripe tomatoes finely chopped (optionally peeled)
  • pomegranate sauce (optional and could be found in middle eastern shops)

How do I cook it then?

  1. Cover the wheat in boiling water and let stand for five minutes it will absorb all the water
  2. mix lemon juice, oil, salt and pepper then add half of it over the wheat.
  3. Chop the spring onions, parsley, mint, tomatoes and cucumber.
  4. Mix all the vegetables with bulgur wheat while stirring add the rest of the oil- lemon juice mixture.
  5. If you can find some pomegranate sauce this is the time to add it. It has a sour taste so It is important not to add a lot if you put lemon juice already.
  6. Refrigerate few hours but you can have it without refrigerating.
  7. Tabbouleh is ready, you can have it with some iceberg lettuce a well, enjoy!

Samphire (with olive oil)

Samphire (with olive oil)

Hello again!

After a busy time, I am back with many recipes

This one in particular is one of my favourites: Samphire. Apparently in Britain, it is known as the “poor man’s asparagus,” and it is easy to find on the East Coast around Norfolk. And I heard rumours that they sell it around Dorset as well. Anyway, I will not lose hope and as soon as I learn the location of the hidden Samphire planet, I will let you know! Because it is definitely worth looking for (I brought them here from the Aegean).

You can gather it by yourself if you live near the coast. The best time is in July and August.

Samphire grows up in coastal areas, is very salty, and is good with fish or just as a salad.

But as it is very salty, it is better to boil it first for few minutes in order to get rid of the salt.

Right, here are the ingredients:

What do I need to buy?

1 or 2 bunches of Samphire

2 – 3 cloves of garlic

olive oil

lemon

How do I cook it then?

1. Very very easy… Just wash the samphire with cold water and throw away any stems that have gone yellow.

2. Boil them for 5 minutes, then check them, and if they are too hard, continue to boil for a few minutes more.

3. Pull the flesh from each stem and move it to a bowl or a plate. See below.

Samphire

4. Depending on how you like it, season it with crushed garlic, 3 – 4 desert spoonfuls of olive oil and the juice from half a lemon.

Your lovely Samphire is ready in 5 – 10 minutes!

Enjoy!