Ingredients with Measurements:
- 1 cup of bulgur wheat
- 2 cups of boiling water
- 1/2 teaspoon of salt
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of fresh spinach, chopped
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large mixing bowl
- Medium saucepan with lid
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the bulgur wheat, boiling water, and salt. Cover the bowl with a lid or plastic wrap and let it sit for 30 minutes.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook for 5-7 minutes, or until the onion is translucent.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
4. Add the cooked onion and spinach mixture to the bulgur wheat in the mixing bowl. Mix well.
5. Add the crumbled feta cheese, chopped parsley, chopped mint, and black pepper to the mixing bowl. Mix well.
6. Preheat the oven to 350°F.
7. Grease a baking dish with cooking spray or olive oil.
8. Transfer the bulgur wheat mixture to the baking dish and spread it evenly.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
10. Let the majdoule cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 230
- Total fat: 10g
- Saturated fat: 3g
- Cholesterol: 15mg
- Sodium: 420mg
- Total carbohydrates: 28g
- Dietary fiber: 7g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- Bulgur wheat can be substituted with quinoa or couscous.
- Spinach can be substituted with kale or Swiss chard.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parsley and mint can be substituted with cilantro or basil.
Variations:
- Add chopped tomatoes or roasted red peppers for extra flavor.
- Use different herbs and spices, such as oregano or cumin, to change the flavor profile.
- Add cooked ground beef or lamb for a meatier version.
Tips and tricks:
- Make sure to use boiling water when adding it to the bulgur wheat to ensure even cooking.
- Use a fork to fluff the bulgur wheat after it has soaked in the water.
- Add a squeeze of lemon juice for extra brightness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a bed of fresh spinach or arugula.
- Garnish with chopped fresh herbs or crumbled feta cheese.
Garnishes:
- Chopped fresh herbs, such as parsley or mint.
- Crumbled feta cheese.
Pairings:
- Serve with a side of roasted vegetables or a Greek salad.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Greek salad with cucumber, tomato, and feta cheese.
Troubleshooting advice:
- If the bulgur wheat is too dry, add a splash of water or vegetable broth to moisten it.
Food safety advice:
- Make sure to cook the bulgur wheat and spinach thoroughly to prevent any foodborne illnesses.
Food history:
- Majdoule is a traditional Lebanese dish made with bulgur wheat and various fillings.
Flavor profiles:
- Earthy, nutty, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish with other Mediterranean-inspired dishes.
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