Burghul, Pistachio and Tomato Salad

Burghul seems to be used mostly a Winter grain, but I would like to reassure you that Summery Salads based on Burghul are terrific. Juicy with ripe tomatoes, fragrant with Pomegranate Molasses, crunchy with nuts, cooling with cucumber and herbs. A perfect fit for a lunch on a hot day, sitting under the grapevines.

Similar recipes include Çorban Salatası, Burghul Salad with Olives, Hazelnuts and Pomegranates, Cauliflower and Burghul Kitchari, and Burghul and Mung Kitchari.

Browse all of our Burghul recipes, our Burghul Salads and all of our Salads. Or explore our Early Summer dishes.

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Burghul, Walnut and Yoghurt Salad with Pomegranate

There is a Lebanese dish, sometimes called Mafrouket Laban (not to be confused with the dessert of the same name), made from burghul (aka Bulgur) and yoghurt with plenty of herbs. It is a delight in Summer. Because the burghul is soaked, it is the sort of dish you begin in the morning, and leave for 4 or 5 hours, then mix in the remaining ingredients and serve for lunch or dinner.

The burghul soaks in the yoghurt for a few hours to form the base of the salad. It is often served with tender young vine leaves, so it is a perfect dish for Spring and Early Summer. With all that yoghurt, it is a cooling dish, perfect for the first heat waves that we encounter in Spring as it warms up towards Summer.

Use the coarse burghul for this dish if you can (otherwise, medium will be fine).

Similar recipes include Burghul, Pistachio and Tomato Salad, Burghul Salad with Olives, Pomegranate and Hazelnuts, Cracked Wheat Kitchari, and Cauliflower, Mung and Broken Wheat Kitchari.

Browse all of our Burghul dishes and all of our Salad recipes.  Our Lebanese dishes are here. Or browse all of our Early Summer recipes.

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Rice, Millet, Lentil and Burghul Congee with Roasted Cauliflower

The great thing about congee is that, once you have perfected the cooking method, it can be made with a wide range of lentils, beans, grains and rice. Rice congee is the most well-known, but congees can be made from rice mixed with other grains, beans and lentils, or made without rice at all.

Today we made a clean-out-the-pantry congee, and it is delicious. It was made with lentils, burghul, millet and rice. In the photo it is topped with roasted cauliflower, green herby sauce, herbs, roasted cauliflower leaves, sesame oil and pickles. But you can top your congee with whatever your heart desires. That is the beauty of congee.

Remember to cook congee on the lowest possible heat, so it is barely simmering. Use a heat diffuser, especially for the second half of cooking, otherwise it may stick to the bottom of the pot and burn. I prefer to cook it in a Chinese clay pot – I believe the flavour is superior, and I keep my pot for congee only.

Similar dishes include Congee, Barley, Millet and Mung Congee, Red Rice and Adzuki Congee, and Quinoa Porridge.

Browse all of our Congee dishes. Or explore our Early Spring recipes.

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Burghul, Walnut, and Tomato Salad with Pomegranate

This is a salad with flavours of the Middle East, taking burghul and tomatoes and mixing them with spices, walnuts and pomegranate molasses.

It is a lovely salad, so well suited to Autumn and early Winter (if you can still get good tomatoes). Burghul is available from Middle Eastern groceries – our local shop has about 5 different varieties. This salad uses fine burghul.

Are you after other Burghul dishes? Try Burghul, Walnut and Yoghurt Salad with Pomegranate, Tomato and Walnut Salad with Pomegranate Dressing, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Cauliflower, Mung Bean and Broken Wheat Kitchari.

Browse all of our Burghul dishes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.

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Grain and Grape Salad

We’ve been doing Wintery salads lately – rice, pasta, burghul salads. Today’s salad is a grain salad. Use farro, freekeh, wheat berries, barley, coarse burghul or any other grain that is a bit on the chewy side. Surprisingly, the grain is paired with grapes for quite a special salad.

This is a Bittman Salad, one of the 101 Salads from his New York Times article. We have been making them over the past Summers, and are now down to the last few.

Are you looking for similar recipes? Try Burghul, Pistachio and Tomato Salad, Burghul, Walnut and Yoghurt Salad with Pomegranate, Burghul, Walnut and Tomato Salad, Toasted Barley with Pistachios and Raisins, Parsley and Barley Salad with Marinated Feta.

You can browse all of our Barley recipes, and all of our many Salads. If you want to see the Bittman Salads that we have made, they are here. Or simply browse our Early Winter recipes.

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Burghul and Chickpea Salad with Cherry Tomatoes

Did you know there are so many different types of Burghul, from extra fine to extra coarse? You must search out your Middle Eastern grocery and explore the different types. At the moment, we are using a coarse one that comes mixed with small pieces of toasted vermicelli noodles. Its delicious and the noodles add a lovely visual and textural effect.

This is a lovely easy salad where Burghul is mixed chickpeas, and with tomatoes, herbs and spices. Like most salads made from grains, not much is needed to make the salad utterly delicious. The likes of Ottolenghi may disagree with me, they layer fabulous flavours upon fabulous flavours, but for weekdays, for the utter enjoyment of the ingredients, and indeed for frugal pantries, the simple approach is utterly delicious.

Are you looking for similar recipes? Try Chickpea Salad with Olives, Baked Dakos with Tomatoes and Chickpeas, Burghul with Pinenuts and Sultanas, Burghul Salad with Pomegranates, Olives and Hazelnuts, and Chickpea Salad with Preserved Lemon and Feta.

Or browse all of our Burghul recipes, and our Chickpea recipes. All of our many many salads are here, or check just the Bittman Salads that we have cooked. Alternatively, explore our Early Winter dishes.

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Broad Bean, Bulgur and Red Cabbage Kofta

Red cabbage rarely features in our kitchen, but today it is very present on the kitchen bench. We have been trialling a dish of broad bean mash with bulgur which coats red cabbage cooked with sultanas. They are not perfect yet, but we share with you the process because, boy, they are delicious.

Red cabbage with apple, sultanas and pine nuts is a standard European dish, delicious in its own right. And we often incorporate broad beans into kofta/vada/kibbeh type dishes. Today they come together into these lovely mid morning snacks. The recipe is very loose – my apologies – we are still playing with quantities. If you make them, let us know how they turn out.

Similar recipes include Beetroot Vadai, Red Cabbage with Apple, Pinenuts and Sultanas, Maddur Vadai, Fava Bean Falafel, and Chickpea Falafel.

Browse all of our Broad Bean dishes and all of our Vada. Or explore our Early Winter recipes.

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Burghul (or Freekeh) and Cauliflower Salad with Hazelnuts

Winter brings more substantial salads – no more Summery cubes of tomatoes tossed with cubes of cucumber and a layer of red onion rings. Enter salads with noodles, grains, lentils, dried beans. Barley, freekeh, chickpeas – all perfect during winter.

Today’s salad uses Burghul or Freekeh. I really recommend exploring your local Middle Eastern shop for their varieties of Burghul – there are at least half a dozen. Select one type that you want to experiment with. There are several varieties of Freekeh too, and you can mix Freekeh and Burghul together if you like.

This salad, almost a pilaf, is tremendous, and the combination of lemon, mustard, garlic and crunch of nuts makes it. It is based on a Bittman Salad. For three years (2016 – 2018) we had a project of cooking through his 101 salads, and this one is in the 90’s. We made all of the vegetarian ones and modified as many of the non-vegetarian ones as possible. After making so many salads, we became committed daily salad eaters.

Are you after other Burghul dishes? Try Burghul, Walnut and Yoghurt Salad with Pomegranate, Burghul and Chickpea Salad with Cherry TomatoesBurghul, Walnut and Tomato Salad, Quick Burghul Salad, Cauliflower and Burghul Kitchari and Mung Bean and Burghul Kitchari.

Or perhaps Cauliflower recipes? Try Rice and Cauliflower Pilaf, Pasta with Cauliflower Sauce, and a Plate of Cauliflower.

You can check all of our Bittman Salads here. All of our Burghul dishes are here, our Freekeh dishes are here, and all of our many many Salads are worth browsing. Or eat seasonally and explore our Early Winter dishes.

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Chermoula Aubergine with Bulgar and Yoghurt

Baked eggplant is gorgeous, transforming the vegetable into something quite different to our usual choices in cooking eggplants. It was Japanese cuisine that had me first baking it – I wanted to reproduce the flavours of my favourite Japanese dish of the moment, one with miso, sesame and mirin. And so this recipe was born, in the days before internet and food cookbook fashions. It has always been a family favourite.

Of course, it is more common to bake it these days, in all sorts of ways – stuffed, sliced, coated in breadcrumbs. Even Ottolenghi finds a way to bring his touch to it – by smothering it in chermoula and serving the gorgeous baked dish with burghul and yoghurt. Yum. It is a recipe from Jerusalem, and it is one that I have marked Magnificent. Eggplant and chermoula is a common combination from Morocco to the Middle East – Paula Wolfert also has a cracker recipe for eggplant slices that have been baked and then smothered with chermoula. It is in her book The Food of Morocco.

In this recipe, halved eggplant is coated in the chermoula – a mix of spices, lemon and garlic – then baked before being served with a tangy burgul (bulgar) mix of herbs, sultanas, olives and almonds, and a spoonful of yoghurt.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

“Served separately, both the aubergine and the bulgar salad from this dish are delicious with the accompanying Greek yoghurt, but all three together are a match made in food heaven. Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.”

Similar recipes include Japanese Baked Eggplant with Miso and Sesame, Eggplant Baked with Harissa and Chickpeas, and Baked Garlicky Eggplant with Feta.

Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Stuffed Vine Leaves | Dolmades

Dolmas, or Dolmades, are little parcels wrapped in grape vine leaves and simmered until the filling is cooked and the vine leaves are tender. Although there is always a rush to make them in Spring as the vine leaves appear, they can be cooked right through to Autumn. Indeed, if you are diligent enough to freeze or preserve vine leaves, they can also be made in Winter. Of course, if home preserving is not your thing, you can always purchase preserved vine leaves (I’ve seen large jars of them). The leaves can be stuffed with many things, but rice, burghul, or a mix of the two, are common.

These dolmas are stuffed with burghul (bulgar, or cracked wheat) and rice in a typically Middle Eastern version with currants and pine nuts. They are delicious. Serve with lemon wedges.

Similar recipe include Burghul Wrapped in Vine Leaves, Grape Leaf Encrusted Rice Pie, and Grilled Pecorino Wrapped in Vine Leaves.

Browse all of our Grape Vine Leaf Recipes, and all of our Dolmas. All of our Middle Eastern dishes are here. Or explore our Early Autumn recipes.

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