Bulgur wheat is a staple of Middle Eastern cuisine, traditionally used to make tabbouleh and pilafs. Its satisfying, chewy texture and mild, nutty taste have made it popular elsewhere.
I remember when I first tried it in another recipe, 'Smoked Mackerel with Bulgur in Pita Bread', made by my sister. I will share that recipe with you another time. That recipe is one of my most favorite!
Bulgur is rich in nutrients and vitamins, and packed with beneficial ingredients. Low in fat, high in fiber and rich in minerals, bulgur wheat is a healthy dietary choice.
Preparation time: 50 minutes
Ingredients:
* 50 ml bulgur wheat
* 1/2 red onion (chopped)
* 1 aubergine (sliced)
* halloumi cheese (sliced)
* cucumber (chopped)
* cherry tomatoes (cut in boats)
* 1 pomegranate (only seeds)
* olive oil
Dressing:
* 1 garlic glove (crushed)
* 1 tbsp olive oil
* 1 tbsp lemon juice
* 1 tbsp tahini
What to do:
Cook bulgur together with the onion. (The cooking instructions should be mentioned on the package). Griddle the aubergine slices with olive oil for 2-3 minutes on each side. Whilst waiting, make the dressing and cut all the vegetables. When bulgur is finished cooking, set aside to cool down. As soon at the aubergine slices are done, start griddling halloumi cheese on a pan. Finish by stirring everything together. It tastes delicious!