Ingredients with Measurements:
- 1 cup bulgur wheat
- 2 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup slivered almonds, toasted
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Skillet
- Oven-safe dish
Step-by-step instructions:
1. In a large pot, combine bulgur wheat, water, onion, garlic, cumin, coriander, cinnamon, paprika, salt, and black pepper. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes, or until bulgur is tender and water is absorbed.
3. Preheat oven to 350°F.
4. In a skillet, heat chickpeas and tomatoes over medium heat until heated through.
5. In an oven-safe dish, layer bulgur and chickpea mixture. Top with toasted almonds.
6. Bake for 10 minutes, or until heated through.
7. Garnish with chopped parsley before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 9g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 13g
Substitutions for ingredients:
- Bulgur wheat can be substituted with quinoa or couscous.
- Chickpeas can be substituted with white beans or black beans.
- Almonds can be substituted with pine nuts or walnuts.
- Parsley can be substituted with cilantro or mint.
Variations:
- Add diced carrots, celery, and bell peppers to the chickpea mixture for added flavor and nutrition.
- Use vegetable broth instead of water for a richer flavor.
- Add raisins or dried apricots for a touch of sweetness.
Tips and tricks:
- Toast almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until golden brown and fragrant.
- Make sure to rinse and drain canned chickpeas to remove excess salt and starch.
- Use a fork to fluff the bulgur after cooking for a lighter texture.
Storage instructions:
- Store leftover bulgur tharid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve bulgur tharid in individual bowls, topped with chopped parsley and a drizzle of olive oil.
Garnishes:
- Chopped parsley, cilantro, or mint
- Toasted almonds or pine nuts
- Lemon wedges
Pairings:
- Serve with a side of hummus and pita bread for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as carrots, sweet potatoes, or Brussels sprouts
- Greek salad with feta cheese and olives
- Tabbouleh salad with fresh herbs and tomatoes
Troubleshooting advice:
- If the bulgur is too dry, add a splash of water or broth to moisten it.
Food safety advice:
- Make sure to cook the bulgur and chickpeas to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Bulgur tharid is a traditional Middle Eastern dish that is often served during Ramadan.
Flavor profiles:
- This dish has a warm and spicy flavor, with hints of cinnamon and coriander.
Serving suggestions:
- Serve bulgur tharid with a side of yogurt or tzatziki sauce for added creaminess.
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Region: Turkish