Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
Turkish Tabbouleh (serves 6-8)
200g fine bulgur
125ml boiling water
1 tablespoon tomato paste
1 teaspoon hot red pepper paste
juice of 1 lemon
1 teaspoon pomegranate molasses
60ml extra-virgin olive oil
1 long green chilli, seeded and finely chopped
3 large vine-ripened tomatoes, chopped
5 spring onions, finely chopped
1 cup parsley leaves, chopped
1 cup mint leaves, chopped
salt and freshly ground white pepper
young lettuce leaves
Soak the bulgur in the boiling water for 15 minutes. It doesn't look like a lot of liquid, but the grains will soften further in the juice from the tomatoes and the dressing. Add the tomato paste and pepper paste to the bulgur, together with the lemon juice, pomegranate molasses and olive oil. Use your hands to work the grains so that the paste and liquid is evenly distributed and the bulgur is tinted a pretty pale pink. Add the chilli, tomatoes, spring onions and herbs and mix well. Taste and adjust the balance of seasoning to your liking, with more salt, pepper, lemon juice or pomegranate molasses.
Mound onto a serving platter and garnish with baby lettuce leaves. Alternatively, use wet hands to form the mixture into walnut-sized balls and serve them nestling in the lettuce leaves.
By Guest Blogger: Vicki Williams, associate editor, WOM guide. Article first appeared on www.womguide.com