Bulgur bowl with pork meatballs & za'atar flatbread
with a tomato-cucumber salsa
- Tarwe
- Gluten
- Sesamzaad
- Melk (inclusief lactose)
- Soja
- Tarwe
- Ei
- Mosterd
- Selderij
- Kan sporen van allergenen bevatten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- Pinda's
- Noten
- Sesamzaad
Ingrediënten
100 gram
Varkensboerengehakt
(Kan bevatten: Soja, Tarwe, Ei, Mosterd, Selderij)
50 gram
Bulgur
(Bevat: Tarwe, Gluten Kan bevatten: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ stuk(s)
Komkommer
1 stuk(s)
Volkoren Libanees platbrood
(Bevat: Tarwe, Gluten)
10 gram
Rozijnen
(Kan bevatten: Pinda's, Noten, Sesamzaad)
½ stuk(s)
Rode ui
1 stuk(s)
Pruimtomaat
½ zakje(s)
Za'atar
(Bevat: Sesamzaad)
5 gram
Verse koriander en munt
(Kan bevatten: Selderij)
25 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Ras el hanout
1 tl
Gerookt paprikapoeder
Niet inbegrepen in jouw bezorging
¼ el
Olijfolie
1 tl
Rodewijnazijn
½ stuk(s)
Zoutarm kippenbouillonblokje
naar smaak
Extra vierge olijfolie
1 el
Water
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Preheat the oven to 180°C.
- Finely chop the coriander and mint.
- Dice the tomato and cucumber, and chop the onion.
- In a bowl, mix the mince, half of the coriander, and half of the ras el hanout. Shape the mince into 4 meatballs per person.
- Transfer the bulgur to a pot or saucepan and cover with water. Crumble in the stock cube and bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and set aside.
- Heat the olive oil in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned. Add the onion and, lower the heat and cover with the lid, fry for a further 4 - 5 minutes or until the meatballs are done.
Did you know.. bulgur is a type of wholegrain. Wholegrains are richer in fibre than refined grains and contain up to five times more vitamins and minerals (such as potassium, magnesium and iron, as well as vitamins B1 and B2).
- In a small bowl, mix the water with the za'atar, and season to taste with salt and pepper.
- Drizzle the za'atar mixture over the flatbread. Bake the flatbread for 2 - 3 minutes or until crunchy.
- In a salad bowl, add the bulgur, raisins, and fried onion (including baking fat), remaining coriander, remaining ras el hanout, 1 tsp smoked bell pepper powder per person, and toss. Add salt, pepper, and olive oil to taste.
- In a bowl, add the cucumber, tomato, mint, and red wine vinegar. Season to taste with salt and pepper.
- Serve the bulgur in bowls, add the meatballs and salsa on top.
- Drizzle the yogurt over the dish.
- Cut the flatbread in quarters and serve on the side.
