LunchDinnerMain Course

Tabbouleh-Stuffed Pita

Name: Tabbouleh-Stuffed Pita
Prep time: 25 min
Total time: 55 min
Yield: 4 portioner
Cuisine: lebanese, middle_eastern
Ingredients: 0,5 kop fine bulgur; 0,75 kop boiling water; 2 kop fresh parsley finely chopped; 0,5 kop fresh mint finely chopped; 1 stk. cucumber diced; 2 stk. roma tomato diced; 3 stk. green onion thinly sliced; 0,25 kop lemon juice; 3 spsk. olive oil; 0,5 tsk. salt; 0,25 tsk. black pepper; 4 stk. pita bread warmed

These refreshing pita sandwiches are filled with a vibrant tabbouleh salad, offering a light yet satisfying meal. The fresh herbs and bulgur wheat create a delightful texture and flavor contrast within the soft pita bread. Perfect for a quick lunch or a light dinner.

En original opskrift af Forkin

Tid i alt: 55 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 348 kcal

VeganskVegetarisk

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

0,5 kopfine bulgur
0,75 kopboiling water
2 kopfresh parsley, finely chopped
0,5 kopfresh mint, finely chopped
1 stk.cucumber, diced
2 stk.roma tomato, diced
3 stk.green onion, thinly sliced
0,25 koplemon juice
3 spsk.olive oil
0,5 tsk.salt
0,25 tsk.black pepper
4 stk.pita bread, warmed

Udstyr

fork · measuring cups · knife · cutting board · mixing bowl · measuring spoons

Fremgangsmåde

Trin for trin

1
Place the fine bulgur in a medium heatproof bowl.
2
Pour the boiling water over the bulgur, cover the bowl, and let it sit for 15-20 minutes until the bulgur has softened and absorbed the water.
Ca. 20 min.
Kokkens note: Ensure the water is truly boiling for best results in softening the bulgur.
3
Once softened, fluff the bulgur with a fork and set aside to cool slightly.
4
In a large mixing bowl, combine the fresh parsley, fresh mint, cucumber, roma tomato, and green onion.
Ca. 5 min.
Kokkens note: Chop all vegetables and herbs to a consistent, fine dice for a better texture.
5
Add the cooled bulgur to the vegetable and herb mixture.
6
Pour in the lemon juice and olive oil, then season with salt and black pepper.
7
Stir everything together thoroughly until all ingredients are well combined and evenly coated.
Ca. 2 min.
Kokkens note: Taste and adjust seasoning if needed.
8
Cover the tabbouleh salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Ca. 30 min.
Kokkens note: Chilling the salad enhances the freshness of the flavors.
9
Just before serving, gently warm the pita bread.
Ca. 1 min.
Kokkens note: You can warm pita bread in a dry skillet, microwave, or oven for a few seconds until soft.
10
Carefully cut each pita bread in half to create pockets.
Ca. 1 min.
Kokkens note: Use a sharp knife to avoid tearing the pita.
11
Generously stuff each pita pocket with the chilled tabbouleh salad.
Ca. 1 min.
12
Serve immediately.

Pr. portion

Næringsindhold

70%Score

Kalorier: 347,6kcal
Protein: 7,7g
Kulhydrat: 48,8g
Fedt: 13,8g
Kostfibre: 7,6g
Sukker: 5,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover tabbouleh separately from the pita bread in an airtight container in the refrigerator.

Genopvarmning

Tabbouleh is best eaten cold; warm pita bread separately if desired.