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Pitta stuffed with tabbouleh and shards of feta

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves8
  • DifficultyEasy
140g bulgur wheat
350ml boiling water
60ml freshly squeezed lemon juice (2 lemons)
4 tbsp good olive oil
Salt
1 bunch spring onions, white and green parts minced
1 bunch fresh mint leaves, chopped
1 bunch flat-leaf parsley, chopped
1 hothouse cucumber, unpeeled, seeded, medium-diced
300g cherry tomatoes, cut in half
1 tsp freshly ground black pepper
1) Place the bulgur wheat in a large bowl, pour in the boiling water and add the lemon juice, olive oil, and 1 1/2 tsp salt. Stir, then allow to stand at room temperature for about 1 hour.

2) Add the chopped spring onions, mint, parsley, cucumber, tomatoes, 2 tsp salt and the pepper, and mix well. Season to taste and serve, or cover and refrigerate; the flavour will improve if the tabbouleh sits for a few hours.

3) Open out the pocket of the pitta bread and stuff a generous helping of the tabbouleh and feta inside. Serve immediately.

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