Herb Bulgur
Ingredients
- 250 gBulgur wheat (dry)
- 500 mlMineral water (boiling)
- 6 tbspExtra virgin olive oil (for cooking and seasoning)
- 1 pcFlat-leaf parsley (chopped)
- 0.5 pcMint fresh (chopped)
- 0.5 pcChives fresh (chopped)
- 2 pcRound tomato (diced)
- 0.5 pcCucumber (diced)
- 1 pcRed onion (finely sliced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac
Method
Firm, separate bulgur grains refreshed with a generous amount of chopped herbs and crunchy vegetables. Olive oil and lemon provide shine and acidity to balance the dish.
- 1
In a sauté pan, heat part of the olive oil. Pour in the bulgur and stir until the grains are translucent and coated in fat. You should smell a slight nutty aroma.
- 2
Pour the boiling mineral water over the grains. Salt, cover, and cook over very low heat until the liquid is completely absorbed. The grains should remain al dente, without getting mushy.
- 3
While the bulgur cools down, finely chop the flat-leaf parsley, mint, and chives. Cut the tomato and cucumber into regular brunoise. Thinly slice the red onion.
- 4
Mix the bulgur with the vegetables and herbs. Add the lemon juice, sumac, and the remaining olive oil. Pepper generously. The mixture should be moist and shiny.
Frequently asked questions
How do you get this dish right?
- Don't chop herbs in a food processor, you'll crush them and they'll turn black. Use a very sharp knife.
- The bulgur must be completely cooled or lukewarm before adding the herbs to preserve their freshness.
How long does this dish keep?
Store for 2 days in the refrigerator in an airtight container. Do not freeze.
