This recipe is one of the coziest, simplest, comforting, and non-pretentious Iraqi meals out there. While the burghul can be cooked plain and served with the same simple farmer's salad, I added sauteed fresh mushroom because we love mushroom here on MCW. Using sauteed white desert truffles when they're in season turns it into a phenomenal dish. It is a vegetarian dish, vegan even, yet is so much more than the sum of its parts.
The nutty burghul (be sure to get the coarse burghul) marries the earthy mushroom, who party together with the zingy crunchy fresh salad for an experience you will want over and over again. I tend to make the salad extra saucy because that salad water is pure gold with the burghul.
Ingredients:
1 cup coarse burghul
2-3 Tbsp oil
1 cup quartered mushroom
1 tsp salt
Salad, to serve:
2 tomato
2 small cucumber
1 small onion
1 lime, juice
1/2 tsp salt
1/2 tsp dry mint
1/2 tsp sumac
2 Tbsp olive oil
Method:
Soak the burghul in cold water for 20 minutes. Meanwhile, saute the fresh quartered mushroom in the oil in a pot over high heat until seared. Drain the burghul, and toss with the mushroom in the pot, adding a teaspoon of salt. Add enough boiling water to just cover the burghul, bring to a boil, cover, reduce heat to low, and cook for 15 to 20 minutes until tender, fluffy, and all the water has been absorbed.
While the burghul is cooking, make the salad: dice the tomato, cucumber, and onion and put in the salad bowl. Add the salt, dry mint, and sumac; toss to distribute before adding the lime and olive oil ans tossing again before serving.
To serve, eat the steaming burghul in a bowl with the salad on the side. Scooping a bit of salad and a bit of burghul on the same spoon is highly recommended.
صحة و عافية
No comments:
Post a Comment