Veggiestan by Sally Butcher

Author:Sally Butcher [Butcher, Sally]
Language: eng
Format: epub
ISBN: 978-1-909108-22-6
Publisher: Pavilion Books
Published: 2011-08-14T04:00:00+00:00

STORE CUPBOARD TABOULEH

Cracked wheat is a grain of international mystery. It variously gets called bulghur, bulgar, burghul and pourgourri, and this particular dish also has several aliases: kissir in Turkey, and again pourgourri in Greece. But most of us know it as tabouleh. Any which way, it is a salad made from wheat and varying degrees of herbs and vegetables. I have written out the ‘proper’ way to make it down below – but there is nothing stopping you from making it differently. Experimenting.

In truth, if you have cracked wheat in your cupboard you can pretty much unroll a whole meal around it: serve it hot as the carbohydrate du jour, slip it into burgers and kibbeh, or turn it into an instant salad. OK, so I have already waxed lyrical about it above. Just one thing – don’t be tempted to buy the tabouleh instant ready-mix packs unless you are really very lazy, as bulghur wheat is by definition instant cook and it takes nano-seconds to chop a few bits to throw into it.

SERVES 4

200g/7oz/1 ⅓ cups medium bulghur wheat

1 large onion, chopped

1 large handful fresh herbs of your choice, chopped

salt and pepper

a few handfuls, finely chopped, of the following: tomatoes, peppers, mild chillies, cucumber, courgette, mushrooms, raw cabbage, shelled broad beans, podded peas, pitted olives, sugarsnap peas, mangetouts, sweetcorn, broccoli florets, spinach, carrot, celery

OTHER OPTIONAL EXTRAS:

cooked chickpeas, beans or lentils, cooked rice, sunflower seed kernels, pumpkin seed kernels, pine nuts, raisins, chopped apple or pear

FOR THE DRESSING:

50–100ml/2–3½fl oz/¼–scant ½ cup extra-virgin olive oil

and a splash of one of the following: lemon juice, tamarind paste, pekmez, pomegranate molasses, brown sauce, mint sauce plus vinegar, sour grape juice

I think you’ve kind of got the idea by now. Just dowse the bulghur wheat with boiling water, spread it out in a tray and pop in a warm oven (140°C/275˚F/Gas mark 1) for about 20 minutes. Remove it from the heat after this time, tip it into a bowl and fluff it with a fork. Allow it to cool a little, then add your choice of the ingredients above. There you have it.

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