BULGUR LENTIL PILAF WITH TAHINI-HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 main course, or 6 side dishes
Number Of Ingredients 18
Steps:
- For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.
- Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing.
BURGUL AND TAHINI SALAD
Make and share this Burgul and Tahini Salad recipe from Food.com.
Provided by Molly53
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a saucepan of water to boiling.
- While the water is coming to the boil, rinse the bulgur well in running water; drain.
- Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
- Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
- Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
- Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
- Mix well, adding a little more water if necessary.
- Pour this dressing over the burgul/spinach mixture and combine well.
- Taste, and add more tahini or lemon juice as required.
- Serve warm.
Nutrition Facts : Calories 278.8, Fat 12.6, SaturatedFat 1.3, Cholesterol 1.5, Sodium 40.4, Carbohydrate 38, Fiber 9.1, Sugar 4.3, Protein 9
SPICED LAMB WITH BULGUR & TAHINI DRESSING
Flavour lamb mince with cumin and coriander and serve on a bed of tabbouleh-style wheat with parsley, tomatoes and sesame dressing
Provided by Good Food team
Categories Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised - 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.
- Cook the bulgur wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yogurt and seasoning together, and thin with 1-2 tbsp of water.
- In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.
- Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulgur wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.
Nutrition Facts : Calories 646 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium
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