Burghul Pilaf ~Lebanese style

Thursday, August 2, 2012

Burghul Pilaf ~Lebanese style

London is hosting the 2012 Olympics and at the same time My favourite recipes -Take a break magazine are hosting the recipe Olympics. In Issue 9 August they announced their GOLD, SILVER AND BRONZE medal RECIPE WINNERS from all the entries that were submitted for the august issue. The theme was to submit a recipe from any country that was participating in the Olympics, I chose this Bulgar wheat Pilaf to represent Lebanese cuisine and I am so exited to find out that this recipe has won wait for it................

"THE GOLD MEDAL"

Thank you My favourite recipe -Take a break for this gold medal.

A delicious one pot meal with aromatic middle eastern flavours.

Ingredients:

120 g / 4 oz bulgar wheat
300ml water
120 g / 4oz cooked chick pea chick peas
120 g/ 4 oz red/ green peppers finely diced
1 red onion finely diced
1 clove garlic finely minced
1 teaspoon ground cumin
1 teaspoon cinnamon powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon chilli flakes
2 tablespoons Lemon juice
10 dried apricots cut into small pieces
1 tablespoon finely chopped coriander
1 green chilli finely chopped.
2 tablespoons olive oil.

Method:
1. Heat the olive oil in a large pan, when it is hot add the onions and garlic and sauté until onions are almost translucent.
2. Add the peppers and chick peas followed by the spices, cinnamon, salt, cumin powder, chilli flakes and turmeric, and green chilli and sauté the mixture for 2-3 minutes longer.
3. Wash the bulgur wheat and drain, add it to the vegetable mixture .
4. Add the water and bring to boil, once the mixture comes to boil reduce heat .cover and cook on lowest flame for 15 minutes.
5. After 15 minutes turn off heat and leave covered for another five minutes.
6. Remove the lid and fluff up the bulgur wheat pilaf with a fork.
7. Stir in half the apricots and transfer the pilaf to a serving dish.
8. Garnish with remaining apricots and fresh coriander.

Serve with mint yoghurt.