The cacao bean is the source of perhaps the most magical and beloved foods on Earth because it is the source of chocolate. Even the cacao tree's official name, Theobroma cacao, recognizes the long-standing love most of us have for the fruit of this tree. Theobroma comes from the Greek language for "food of the gods." And while chocolate is the most popular and favorite of these foods from the cacao bean, an even healthier choice is raw cacao powder. How Is Cacao Powder Made? To produce raw cacao powder, raw cacao beans are simply cold pressed to remove the fat, and the remaining solids are ground into a fine powder. Cacao vs. Cocoa: What's the Difference? Cacao powder contains all the beneficial nutrients and beneficial compounds of the raw cacao bean minus the fat. In contrast, cocoa powder is made from roasted cacao beans. And even if they look alike, the two are different. In making cocoa powder, up to 90% of the nutrients and beneficial compounds in raw c
Tabbouleh is a traditional salad across the Middle East. Classically there would be far more parsley than bulgur wheat – perhaps only a few tablespoons of cooked wheat would be used in the recipe below. However, I prefer a little extra to make the salad more substantial.
What do you eat tabbouleh with?
Serve tabbouleh as part of a mezze spread, alongside BBQ chicken or lamb, with a chopped salad and flat breads. It’s also delicious with Turkish breads, and sliced veg such as avocado, olives and chopped tomato.Is tabbouleh eaten hot or cold?
Tabbouleh is usually eaten cold, with hot dishes such as meat or fish to accompany it.Where to store tabbouleh?
Tabbouleh is best eaten fresh, but you can store it in the fridge in an airtight container for a couple of days.Ingredients Serves: 4
- 1/2 mug bulgur wheat
- 1 mug boiling water
- 75g parsley, chopped
- 1 tomato, finely diced
- Spring onion, white part only, minced (approx 25g)
- 2 tsp lemon juice
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Method
- To cook the bulgur wheat, pour together the bulgur wheat and boiling water into a small pan. Cover with a lid and bring to the boil. Remove from heat and leave to sit for 20 minutes. When the bulgur wheat is cooked and all the water is absorbed, spread out on a cold plate to cool quickly.
- Toss together the cooled bulgur wheat, parsley, tomato, spring onion, lemon juice, pomegranate molasses, olive oil, salt and pepper.
Comments
Post a Comment