Tabbouleh With A Twist
|Bulgur/Cracked wheat||1⁄2 Cup (8 tbs)|
|Ground chicken||3 Ounce (100 Grams)|
|Ground cumin||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Cinnamon powder||1⁄2 Teaspoon|
|Minced onions||1⁄2 Cup (8 tbs)|
|Pine nuts/Walnuts||1⁄4 Cup (4 tbs)|
|Finely chopped tomato||1⁄2 Cup (8 tbs)|
|Finely chopped cucumber||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs) (Coriander/Cilantro)|
|Finely chopped mint leaves||1⁄4 Cup (4 tbs)|
|Finely chopped green onions||1⁄4 Cup (4 tbs)|
Place the bulgur in a large bowl and pour in enough hot water to cover generously.
Let it stand until the grains soften, about 15 minutes.
Drain well in a fine mesh strainer, pressing out excess water.
In a frying pan, heat 2 tbsp oil over medium high heat.
Add the chicken mince.
Cook, stirring, until no longer pink, about 4 minutes.
Add cumin, salt, pepper, and cinnamon.
Cook, stirring, for half a minute.
Add the onions.
Saute until soft, about 3 minutes.
Add the pinenuts (chilgoze) and cook until lightly roasted.
Remove from the heat and let it cool slightly.
Place the mince mixture into a bowl.
Add the bulgur and the remaining ingredients.
Toss to combine.
Adjust the seasoning to taste.