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Minted Egg and Fennel Tabbouleh with Toasted Hazelnuts Recipe

Minted Egg and Fennel Tabbouleh with Toasted Hazelnuts Recipe, is a Middle Eastern dish of steamed bulghur wheat, is suited to warm-weather picnics.  A popular way to eat tabbouleh is to shovel it into pockets of pita bread.

SERVES 4

Minted Egg and Fennel Tabbouleh with Toasted Hazelnuts Ingredients:

  • 1 ¼ cups bulghur wheat
  • 2 eggs
  • 1 bulb fennel
  • 1 bunch scallions, chopped
  • 1 0z. sun-dried tomatoes, sliced
  • 3 tbsp. chopped fresh parsley
  • 2 tbsp. chopped fresh mint
  • 3 oz. black olives
  • 4 tbsp. olive oil, preferably Greek or Spanish
  • 2 tbsp. garlic oil
  • 2 tbsp. lemon juice
  • Salt and pepper
  • 1 romaine lettuce
  • 1 cup chopped hazelnuts, toasted
  • 1 medium open-textured loaf or 4 pita breads, warmed

Cooking Instructions:

  • Cover the bulghur wheat with boiling water and leave to soak for 15 minutes.
  • Transfer to a metal strainer, position over a saucepan of boiling water, cover and steam for 10 minutes.
  • Spread out on a metal tray and leave to cool.
  • Boil the eggs for 12 minutes.  Cool under running water, shell and quarter.
  • Halve and finely slice the fennel.  Boil in salted water for 6 minutes, drain and cool under running water.
  • Combine eggs, fennel, scallions, sun-dried tomatoes, parsley, mint and olives with the bulghur wheat.
  • Dress with olive oil, garlic oil and lemon juice.  Season and mix well.
  • Wash the lettuce leaves and spin dry.  Line a salad bowl or plate with the leaves, pile in the tabbouleh, and scatter with toasted hazelnuts.  Serve with a basket of warm bread.


About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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