LunchDinnerMain Course

Tabbouleh-Stuffed Pita

Name: Tabbouleh-Stuffed Pita
Prep time: 25 min
Total time: 55 min
Yield: 4 porties
Cuisine: lebanese, middle_eastern
Ingredients: 0,5 kopje fine bulgur; 0,75 kopje boiling water; 2 kopje fresh parsley finely chopped; 0,5 kopje fresh mint finely chopped; 1 st cucumber diced; 2 st roma tomato diced; 3 st green onion thinly sliced; 0,25 kopje lemon juice; 3 el olive oil; 0,5 tl salt; 0,25 tl black pepper; 4 st 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.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 348 kcal

VeganistischVegetarisch

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

0,5 kopjefine bulgur
0,75 kopjeboiling water
2 kopjefresh parsley, finely chopped
0,5 kopjefresh mint, finely chopped
1 stcucumber, diced
2 stroma tomato, diced
3 stgreen onion, thinly sliced
0,25 kopjelemon juice
3 elolive oil
0,5 tlsalt
0,25 tlblack pepper
4 stpita bread, warmed

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: Taste and adjust seasoning if needed.
8
Cover the tabbouleh salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Ongeveer 30 min
Tip van de kok: Chilling the salad enhances the freshness of the flavors.
9
Just before serving, gently warm the pita bread.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: Use a sharp knife to avoid tearing the pita.
11
Generously stuff each pita pocket with the chilled tabbouleh salad.
Ongeveer 1 min
12
Serve immediately.

Per portie

Voedingswaarden

70%Score

Calorieën: 347,6kcal
Eiwit: 7,7g
Koolhydraten: 48,8g
Vet: 13,8g
Vezels: 7,6g
Suiker: 5,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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