Champilège 2 : amuse-shiitake

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Amuse-gueules are small stuff to entertain your snout. The hat of a shiitake is the perfect size.

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Shiitake mushrooms.

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Soaked bulgur is the base, with red onion, garlic, thyme, olive oil, salt, pepper…

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Baked till golden. Serve hot.

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Table tricolore. Three taboulés.

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Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.

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Or couscous ? Both.
To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.

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Yellow.

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Turmeric, raisins, red bell pepper, chick peas, herbs.

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Red.

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Tomato paste, chick peas, sweet corn, green bell peppers, herbs.

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Green.

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Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).

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Yuzu tabouleh and nira falafels

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Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).

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Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.

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Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.

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Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.

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I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.

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A side of cucumber kimchi.

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Red bean kibbeh, yellow split pea salad


Another delicious filling plant based lunch.

After the baked kibbeh :

kabocha kibbeh

I tried the fried one.

I’ve added half of the kintoki red beans pureed to the bulgur mix. The other half stir-fried with sesame seeds, hot spices, spinach, mint, onion, garlic and goji berries.
Pan-fried + baked.

The full shape… not a perfect ogive. I’m scared to put a name on the shape. You know what ? My online photo album refused this and a few in the series as their computer suspect it to be obscene.

Inside…

The salad is made with yellow split peas.

I cooked them in the rice-cooker. I added veggies. It’s a balsamico oregano dressing added after the photos as it gives a dirty look to the dish and I don’t want more photos refused by the photo Inquisicion…

Nutrition :
569 calories F15.8g C97.6g P29.9g

Kabocha and carrot kibbeh

I have followed the trend of the pumpkin kibbeh recipe on this blog Hommus w tabbouli. A kibbeh is some dish made of bulgur, and often mixed and stuffed with ground meat. This one is a Lent recipe from Lebanon. It’s meatless. And it’s a baked kibbeh.

When it’s baked it’s a sort of pie. You can see the filling with chick peas.

Overnight soaked bulgur. I’ve added a puree of kabocha pumpkin and carrot, a few spices (mace, ras el hanout, black pepper, flour), and some flour. Let one hour in the fridge.

I’ve used what I had : the chick pea, onions, spinach. The nuts are replaced by sunflower seeds. I’ve cut in small bits the green rind of kabocha. I stir-fried in olive oil, with a little garlic.

The filling is sandwiched between 2 layers of bulgur mix. Baked like a gratin.

That’s crispy on the top, and very filling. I liked it a lot, but I should used more spices. I’ll know next time. That was not a problem as I had a spicy side dish.

Imam bayildi.

Tabouleh


Mini-mezze. OK, 2 items only… Well that should be 3. I have to confess what happened to the third.

Ah la la… In the name of culinary science, I tried to cook falafels in the waffle maker. Verdict : FAIL !
Oh they did cook, but they were glued there and split in 2. I had to eat directly from the molds.

Back to tabouleh. This is the Lebanese style. Far away from its remote French cousin.

Made with bulgur and all the herbs I had to use or lose. I though I had lots of herbs but I could have used 3 times more.

Bulgur takes longer than couscous to rehydrate.

It’s crunchy and solid under the teeth, delicately fresh and fragrant.

Served with a veggie mix, chick peas, favas, red paprika, seasoned with mace.