OLIVE OIL MEETS PARSLEY
Our second recipe from our series #OliveOilMeetsParsely is now online. Whether your are after taste or health, it doesn't get any better than the combination of bulgur, parsley and olive oil, teaming up in this vegetarian dish.
- 165 g bulgur
- 165 ml water
- 70 g tomato puree
- 2 El olive oil
- 20 flat-leaved parsley
- 1⁄2 lemon
- 1 Tl ground cumin
- 1⁄2 Tl ground coriander
- 70 g feta cheese
- Salt and pepper
Cook the water, pour it over the bulgur and allow it to swell for about 15 minutes. Shortly fry the tomato puree in olive oil. Afterwards, add the tomato puree and olive oil to the bulgur and mix together until it is evenly spread.
Wash and cut the parsley. Squeeze the lemon. Mix parsely, lemon juice, cumin, coriander and bulgur in a salad bowl. Add salt and pepper as needed. Afterwards, add crumbled feta cheese and mix in as well.
Extra Virgin Olive Oil 16.9 fl.oz
I’ve been roasting sweet potatoes, yellow potatoes, butternut squash, etc. With this lovely olive oil and some spices. Delicious!
Love the flavor! Notes are the best!
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Great for all uses, especially tasty in salad dressings and as a bread dipper. Love it!