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Very Fine Boulgur Wheat
Very fine boulgur wheat is most often used in the popular Middle Eastern dish kibbeh– minced lean lamb or goat, diced onions, spices and bulgur wheat. This mixture is often formed into croquettes and deep fried, though other varieties may be shaped into patties and baked, or formed into balls and cooked in broth. As a general guideline use one part very fine boulgur wheat to two parts water when cooking. Bring to the boil, then lower to a simmer and cook for around 20 minutes or until tender.
Ingredients: wheat. Contains allergens: gluten.
|Settings||Very Fine Boulgur Wheat remove||Zaytoun Palestinian Za'atar 750g remove||Aleppo Pepper 1kg remove||Rose Water remove||Mymoune Rose Syrup remove||Terra Rossa Spicy Dukka remove|
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|Content||Very fine boulgur wheat is most often used in the popular Middle Eastern dish kibbeh– minced lean lamb or goat, diced onions, spices and bulgur wheat. This mixture is often formed into croquettes and deep fried, though other varieties may be shaped into patties and baked, or formed into balls and cooked in broth. As a general guideline use one part very fine boulgur wheat to two parts water when cooking. Bring to the boil, then lower to a simmer and cook for around 20 minutes or until tender. Ingredients: wheat. Contains allergens: gluten.||Za'atar is aromatic blend of herbs and seeds famously used across the Middle East. Za'atar is traditionally eaten as a dip with olive oil and bread or used to season meat, fish or roasted vegetables. Try tossing sliced butternut squash with oil and za'atar, and roast for 40-60 minutes at 180 C. Serve with a spoon of creamy yoghurt. This 750g bag is ideal for catering purposes. A smaller 80g jar of Palestinian za'atar is also available. Zaytoun products are fairly traded and sourced from Palestinian farmers, and their za'atar is beautifully aromatic. Ingredients: za'atar-majorana syriaca (55%), sesame, sumac, sea salt, olive oil. This za'atar does not contain wheat and so is gluten free.||Aleppo pepper, or pul biber, is a coarsely ground Turkish and Syrian paprika. It’s popular as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after Aleppo, the largest city in Syria, and notably the end of the Silk Road spice route. The dried chilli peppers are intensely coloured, fruity, aromatic, but not particularly hot. Mix aleppo pepper flakes with finely diced preserved lemons and olive oil to make a paste. This is a great coating for chicken or white fish before roasting or grilling. This 1kg bag is ideal for catering purposes. A smaller 100g pot of Aleppo pepper is also available. Ingredients: Aleppo pepper, sunflower oil, salt.||Rose water is a great way to infuse food with natural, strong floral flavours. This rose water is made by boiling rose petals in water, and then capturing and condensing the steam. The clear-coloured rose water works well in syrups, baklava, ice creams, meringues and even rice puddings. Start by adding a small amount of the rose water – it is easier to add than take away, and the perfume is quite intense. Brand may vary depending on availability. Ingredients: water, rose essence||Mymouné’s Rose Syrup is much more than just a flavouring for desserts. Diluted in water with lots of ice and a squeeze of lemon or lime it makes a refreshing summer drink. For those special occasions, serve in a glass of champagne to add a delicate aroma. Or why not try it straight from the bottle – next time you have a fruit salad drizzle a little over the fruit for a taste of the Middle East. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: water, sugar, rose petals.||Terra Rossa’s Spicy Dukka is the classic North African blend of roasted sesame and aromatic spices. The dukka – or dukkah – is perfect for sprinkling over hummus, salads, yoghurt and vegetables. Mixed with olive oil it makes a tasty dip for pitta bread. Try using the dukka to season chicken, lamb, potatoes, curries and even stir-fries. Or be adventurous and make your own flatbread – finish with a generous scatter of spicy dukka for an authentic Middle Eastern starter or snack. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. The spice blends and sauces win Great Taste Awards year after year. Ingredients: roasted sesame, wheat, coriander, soya oil, dill, sumac, caraway, red chilli, salt, citric acid. Contains allergens: sesame, wheat (gluten), soya.|
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