Thursday 22 May 2014
Lamb Kofta, Pitta Bread, Tabbouleh and Raita.
But I snapped a photo at the end, as it did all look so pretty together. I had leftovers for my lunch at work today and felt quite proud bringing it in. Then my colleague said her boyfriend had made paella the night before and I felt somewhat less smug about my cooking.
The only thing I didn't even attempt myself was the hoummus/hummus. Every time I make it myself it just ends up too pasty, too lemony, too oily...too pointless to make myself since supermarkets do such a great job of making tubs of it available everywhere. If you think you could convert me with your own recipe for it, please offer it here.
But if you want any of the other recipes, just click below on the links or read below for Joy of Cooking's Tabbouleh.
Lamb Koftas - I omitted mint (I already had it in the raita and the tabbouleh) and added paprika
Pitta bread - the recipe buried at the bottom of my falafel post
Raita
Tabbouleh
Combine in a large bowl:
160g bulgar wheat
500ml boiling water
Cover and let stand for 30 minutes, then drain any excess water using a sieve, pressing down with a wooden spoon if necessary. Return to the bowl.
In a small food processor pulse until a rough puree is formed:
1 medium onion
1 packet parsley
1 packet mint
Stir this into the bulgar wheat. Add
1 small pack cherry tomatoes, halved
1/2 a cucumber, chopped
1/2 tsp salt
a good grinding of black pepper
Whisk together
juice of 2 lemons
80ml olive oil
Add to the bulgar and toss to coat. Serve alongside leaves of gem lettuce.
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