| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; finely sliced |
| 25 |
g |
Vermicelli; (1oz) |
| 225 |
g |
Bulgar or cracked wheat; (8oz) |
| 300 |
ml |
Good vegetable stock; (1/2 pint) |
| 50 |
g |
Raisins; (2oz) |
|
|
Salt and pepper |
| 4 |
tb |
Tahini paste |
| 2 |
|
Cloves garlic; crushed with sea |
|
|
; salt |
| 1 |
lg |
Or 2 small lemons; Juice of |
| 4 |
tb |
Best quality olive oil |
| 1 |
ts |
Cumin seeds; freshly ground in a |
|
|
; spice mill |
|
|
Freshly ground black pepper |
|
|
Chopped fresh parsley; to garnish |
INSTRUCTIONS
TAHINI
Heat the oil in a heavy based flame proof casserole and cook the onion
gently for 5 minutes. Add the vermicelli, breaking it into the pan with
your hands into manageable sized pieces. Stir for 1 minute until it becomes
transluscent from absorbing the oil.
Rinse the wheat under the cold tap, then add to the casserole immediately.
Add the stock, raisins and seasoning. Cover and simmer gently for 9 to 10
minutes or until all the stock is absorbed.
Leave the pilaff to stand for 5 minutes before serving.
For the Tahini: Put the tahini paste, garlic, lemon juice, pepper, olive
oil and ground cumin in a food processor and blend until smooth. The
mixture will be very thick, so gradually add 3 to 4 tbsp cold water while
blending it in the machine to thin it to a dipping consistency.
Serve in a bowl, with a sprinkling of parsley to garnish.
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