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Middle Eastern Brunch

Middle Eastern Brunch
5.0 4 ratings
Prep. 30 min
Total 1 h 20 min
8 portions
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Ingredients

Bulgur and Veggie Base
  • water
    1000 g
  • fine sea salt
    1 tsp
  • olive oil
    10 g
  • bulgur wheat
    170 g
  • aubergine cut in pieces (2 cm)
    300 g
  • peppers red and yellow, cut in pieces (3 cm)
    300 g
Flatbread
  • olive oil plus extra for drizzling
    50 g
  • water
    120 g
  • plain flour plus extra for dusting
    270 g
  • baking powder
    1 tsp
  • fine sea salt plus 1 tsp coarse sea salt for sprinkling
    1 tsp
  • mixed seeds (nigella seeds, cumin seeds, sesame seeds), for garnishing
    1 Tbsp
Bulgur Salad
  • fresh parsley leaves
    25 g
  • fresh mint leaves
    10 g
  • garlic clove
    1
  • lemon juice
    30 g
  • olive oil
    20 g
  • fine sea salt
    1 tsp
  • ground black pepper
    4 pinches
  • cucumber cut in pieces (3 cm)
    100 g
  • peppers yellow and red, cut in pieces (3 cm)
    100 g
  • plum tomatoes quartered
    100 g
Porridge with Dates and Pistachios
  • pistachio nuts, unsalted, shelled
    30 g
    blanched almonds
  • pitted dates
    100 g
  • milk
    900 g
  • caster sugar
    40 g
  • ground cardamom
    ½ tsp
  • rolled oats
    150 g
Aubergine Spread
  • fresh parsley leaves plus extra for garnishing
    20 g
  • garlic cloves
    2
  • olive oil plus extra for drizzling
    40 g
  • tahini
    70 g
  • lime juice
    5 g
  • ground cumin
    ½ tsp
  • smoked salt
    1 tsp
Pepper Spread
  • olive oil
    40 g
  • onions quartered
    100 g
  • raw cashew nuts
    100 g
  • lime juice
    5 g
  • fine sea salt
    ¾ tsp
  • hot paprika
    1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1738.5 mg
Protein 19.5 g
Calories 3142.2 kJ / 751 kcal
Fat 38.3 g
Fibre 10.8 g
Saturated Fat 7.1 g
Carbohydrates 88.7 g

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