Middle Eastern Brunch

Middle Eastern Brunch

5.0 4 ratings

Prep. 30 min

Total 1 h 20 min

8 portions

Ingredients

Bulgur and Veggie Base

water
1000 g
fine sea salt
1 tsp
olive oil
10 g
bulgur wheat
170 g
aubergine cut in pieces (2 cm)
300 g
peppers red and yellow, cut in pieces (3 cm)
300 g

Flatbread

olive oil plus extra for drizzling
50 g
water
120 g
plain flour plus extra for dusting
270 g
baking powder
1 tsp
fine sea salt plus 1 tsp coarse sea salt for sprinkling
1 tsp
mixed seeds (nigella seeds, cumin seeds, sesame seeds), for garnishing
1 Tbsp

Bulgur Salad

fresh parsley leaves
25 g
fresh mint leaves
10 g
garlic clove
1
lemon juice
30 g
olive oil
20 g
fine sea salt
1 tsp
ground black pepper
4 pinches
cucumber cut in pieces (3 cm)
100 g
peppers yellow and red, cut in pieces (3 cm)
100 g
plum tomatoes quartered
100 g

Porridge with Dates and Pistachios

pistachio nuts, unsalted, shelled
30 g
blanched almonds
pitted dates
100 g
milk
900 g
caster sugar
40 g
ground cardamom
½ tsp
rolled oats
150 g

Aubergine Spread

fresh parsley leaves plus extra for garnishing
20 g
garlic cloves
2
olive oil plus extra for drizzling
40 g
tahini
70 g
lime juice
5 g
ground cumin
½ tsp
smoked salt
1 tsp

Pepper Spread

olive oil
40 g
onions quartered
100 g
raw cashew nuts
100 g
lime juice
5 g
fine sea salt
¾ tsp
hot paprika
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1738.5 mg

Protein 19.5 g

Calories 3142.2 kJ / 751 kcal

Fat 38.3 g

Fibre 10.8 g

Saturated Fat 7.1 g

Carbohydrates 88.7 g

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