Ingredients with Measurements:
- 1 cup of coarse bulgur wheat
- 2 cups of boiling water
- 1/2 cup of crumbled feta cheese
- 1/2 cup of pitted and chopped Kalamata olives
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped scallions
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of fresh lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Fork or whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the bulgur wheat and boiling water. Stir well and let it sit for 20-30 minutes until the bulgur is tender and the water is absorbed.
2. Fluff the bulgur with a fork or whisk to separate the grains.
3. Add the crumbled feta cheese, chopped Kalamata olives, fresh parsley, fresh mint, and chopped scallions to the bowl. Mix well.
4. In a separate small bowl, whisk together the extra-virgin olive oil and fresh lemon juice. Season with salt and pepper to taste.
5. Pour the dressing over the bulgur mixture and toss well to coat.
6. Serve the Qarta with Feta Cheese and Olives at room temperature or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 20-30 minutes
Temperature:
Room temperature or chilled
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 4g
Cholesterol: 17mg
Sodium: 500mg
Total carbohydrates: 23g
Dietary fiber: 5g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Coarse bulgur wheat can be substituted with quinoa or couscous.
- Feta cheese can be substituted with goat cheese or ricotta salata.
- Kalamata olives can be substituted with black olives or green olives.
- Fresh parsley and mint can be substituted with cilantro or basil.
- Scallions can be substituted with red onions or shallots.
- Extra-virgin olive oil can be substituted with any other vegetable oil.
- Fresh lemon juice can be substituted with lime juice or white wine vinegar.
Variations:
- Add chopped tomatoes or cucumber for extra freshness.
- Add chopped roasted red peppers or sun-dried tomatoes for extra flavor.
- Add chickpeas or white beans for extra protein.
- Add chopped walnuts or almonds for extra crunch.
Tips and tricks:
- Make sure to use coarse bulgur wheat for the best texture.
- Fluff the bulgur with a fork or whisk to separate the grains before adding the other ingredients.
- Use fresh herbs for the best flavor.
- Adjust the seasoning to your taste.
- Serve the Qarta with Feta Cheese and Olives as a side dish or a main dish.
Storage instructions:
- Store the Qarta with Feta Cheese and Olives in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The Qarta with Feta Cheese and Olives can be served cold or at room temperature. If you prefer it warm, you can heat it up in the microwave or on the stovetop.
Presentation ideas:
- Serve the Qarta with Feta Cheese and Olives in a large bowl or on a platter.
- Garnish with extra herbs or olives.
Garnishes:
- Fresh herbs
- Olives
- Lemon wedges
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Pita bread or crackers
Suggested side dishes:
- Greek salad
- Tzatziki sauce
- Hummus
Troubleshooting advice:
- If the bulgur is too dry, add a little more olive oil or lemon juice.
- If the bulgur is too wet, let it sit for a few more minutes to absorb the liquid.
Food safety advice:
- Make sure to wash your hands and all the ingredients before preparing the recipe.
- Store the Qarta with Feta Cheese and Olives in the refrigerator and discard any leftovers after 3 days.
Food history:
- Qarta is a traditional Middle Eastern dish made with bulgur wheat and various vegetables and herbs. It is often served as a side dish or a main dish.
Flavor profiles:
- The Qarta with Feta Cheese and Olives has a nutty and chewy texture from the bulgur wheat, a salty and tangy flavor from the feta cheese and olives, and a fresh and herbaceous taste from the parsley, mint, and scallions.
Serving suggestions:
- Serve the Qarta with Feta Cheese and Olives as a side dish or a main dish with grilled chicken or fish and roasted vegetables.
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Region: Greek