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.
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
- 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.