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Winter tabbouleh with a blood orange dressing

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Description
This flavour packed dish comes from Ottolengi restaurateur and chef Sami Tamimi';s stunning Palestinian cuisine celebrating cookery book Falastin. One Friday night in Febuary 2022 Sami cooked this dish for a special Made In Hackney class with 100 people joining from around the world. All agreed it was delicious.
Ingredients
  • 1 tablespoon <p>• 200g bulgur </p><p>• ½ teaspoon ground cinnamon</p><p>• ½ teaspoon ground allspice </p><p>• olive oil</p><p>• 225ml boiling water </p><p>• 250g cavolo nero (Medium or coarse ground. wholewheat or normal bulgur can be used.)
  • stems discarded (or saved to chop up and pan
  • fry for another dish) and leaves roughly shredded </p><p>• ½ a small head of red cabbage (150g)
  • core cut out and discarded
  • then thinly sliced by hand or on a mandolin </p><p>• 40g parsley leaves (550g)
  • roughly chopped</p><p>• 25g mint leaves
  • 6 spring roughly torn</p><p>• onions
  • 4 blood oranges (or 2 regular finely sliced </p><p>• oranges (90g)
  • as an alternative) (500g)
  • peeled and sliced into ½cm
  • 1 blood thick rounds </p><p>• 85g pomegranate seeds </p><p><strong>Blood orange dressing </strong></p><p>• orange (from ½ a pomegranate)
  • 1 lemon squeezed to get 50ml of juice </p><p>•
  • 2 teaspoon pomegranate molasses</p><p>• 1 teaspoon squeezed to get 30ml juice </p><p>• ¼ teaspoon ground cinnamon</p><p>• ¼ teaspoon allspice</p><p>• caster sugar</p><p>• 130ml olive oil</p><p>• Salt and black pepper</p>
Instructions
  1. 1
    1. Put the bulgur, cinnamon, allspice, 2 teaspoons of olive oil, the boiling water and ¼ teaspoon of salt into a medium sauté pan for which you have a lid.
    2. 2
      Bring to the boil on a medium heat, then cover the pan, remove from the heat and set aside for 30 minutes. Remove the lid, fluff the bulgur with a fork and set aside to cool.
    3. 3
      Put the cavolo nero into a bowl with the remaining teaspoon of oil and a tiny pinch of salt. Using your hands, mix well, gently massaging the leaves, then set aside.
    4. 4
      Put all the ingredients for the dressing, apart from the olive oil, into a bowl with ⅛ teaspoon of salt and a good grind of black pepper. Whisk to combine, then, continuing to whisk as you pour, slowly add the oil until the mix is thick and emulsified.
    5. 5
      Tip the cooled bulgur into a very large bowl and add the cabbage, parsley, mint, spring onions, orange, ¾ teaspoon of salt and a generous grind of black pepper.
    6. 6
      Mix well to combine, add the cavolo nero, and pour over the dressing. Mix just to combine, then transfer to a serving platter or individual plates.
    7. 7
      Finally, sprinkle over the pomegranate seeds.

    To learn more about Sami and buy a copy of Falastin Falastin (Signed Copy) | Ottolenghi.co.uk | Buy Online

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Read it online: https://madeinhackney.org/recipe/winter-tabbouleh-with-a-blood-orange-dressing/