BULGUR BOWL WITH SPINACH, MUSHROOMS AND DUKKAH
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some places chickpea flour), seeds and spices that is as much a snack as it is a seasoning; a favorite way to eat dukkah is to dip vegetables or bread into olive oil and then into the dukkah. There are many versions of the mix. Ana Sortun, a chef at Oleana in Cambridge, Mass., and the author of "Spices: Flavors of the Eastern Mediterranean," adds coconut to hers. The recipe for the dukkah makes more than you will need for this meal, but it keeps well (I keep mine in the freezer) and it is great to have on hand.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Alternatively, reconstitute the bulgur just by placing it in a bowl, mixing with salt to taste, and pouring on 1 1/2 cups boiling water or stock. Cover and let sit for 30 minutes, until the bulgur is tender and the liquid has been absorbed. Transfer to a strainer and press out excess water. Set aside.
- To make the dukkah, chop the nuts very fine. Mix with the toasted sesame seeds in a bowl. In a dry skillet lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool completely. In the same skillet toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the nigella seeds, sumac and salt and mix together.
- In a large, heavy skillet heat 1 tablespoon of the olive oil over medium heat and add the red onion and a pinch of salt. Cook, stirring often, until the onion is very tender and lightly colored, about 8 minutes. Remove from the heat and set aside.
- Add the mushrooms to the skillet and turn up the heat to medium high. Cook, stirring or tossing in the pan, until the mushrooms begin to sweat, about 3 minutes. Season with salt and pepper and continue to cook, stirring, until just tender and moist, another couple of minutes. Add the remaining olive oil and the garlic, stir together for about 30 seconds, until fragrant, and stir in the wine. Cook, stirring and scraping the bottom of the pan with a wooden spoon, until the liquid in the pan has evaporated, and add the spinach and salt to taste. Cook, tossing the spinach in the pan with tongs, until the spinach has wilted, which shouldn't take much longer than a couple of minutes. Add the dill and stir everything together.
- Combine the bulgur and chickpeas and heat through, either on top of the stove or in the microwave. Spoon into wide bowls and top with the mushrooms and spinach. Arrange the red onions on top and if desired add a drizzle of olive oil. Sprinkle each serving with about 2 to 3 teaspoons dukkah and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 20 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 1215 milligrams, Sugar 5 grams
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Jamil Hossin
[email protected]Overall, this is a great recipe for a healthy and delicious meal. I would definitely recommend it to others.
Amon Selunga
[email protected]This recipe is missing some important ingredients. It doesn't say how much spinach or mushrooms to use.
Gabrielle Harmon
[email protected]I'm not sure what went wrong, but my bulgur bowl turned out mushy. I think I might have overcooked the bulgur.
Sumaiya Islam
[email protected]This is now my go-to recipe for bulgur bowls. It's so delicious and versatile.
Pir Mohammed
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavor combination.
Hobi Khan
[email protected]This recipe is easy to follow and doesn't take long to make. It's a great option for a weeknight meal.
Umar Maghanhar
[email protected]I love the dukkah in this recipe. It adds a nice nutty flavor and crunch.
Ruth Shonga
[email protected]This is a great recipe for a healthy and satisfying meal. The bulgur is a good source of fiber and protein, and the spinach and mushrooms are packed with vitamins and minerals.
Muaviya
[email protected]I'm not a big fan of bulgur, but this recipe changed my mind. The bulgur was light and fluffy, and the spinach and mushrooms added a lot of flavor.
Clarissa Birkeland
[email protected]This bulgur bowl was a hit with my family! The combination of spinach, mushrooms, and dukkah was delicious and flavorful. The bulgur was cooked perfectly and had a nice chewy texture.