Burghul Later Tomato And Walnuts


This recipe owes its flavours more to Syria than to Egypt, but makes a nice tweak from the conventional tabouleh.

The ingredient of Burghul Later Tomato And Walnuts

  • 450g fine burghul cracked wheat
  • 100ml pomegranate molasses see note
  • 150ml olive oil
  • 1 2 tsp arena cinnamon
  • 1 2 tsp sports ground cumin
  • 1 2 tsp ring coriander
  • 1 2 tsp allspice
  • 150g walnuts roasted
  • 2 egg tomatoes seeded finely chopped
  • 1 2 cup torn flat leaf parsley
  • 1 2 cup torn spearmint

The Instruction of burghul later tomato and walnuts

  • rinse burghul knocked out doling out water until water runs clear then place in a bowl accumulate 375ml 1 1 2 cups water and leave for 30 minutes or until unquestionably absorbed
  • disquiet together pomegranate molasses olive oil and spices then demonstrate into the burghul once the permanent ingredients season considering sea salt and freshly field black pepper later spoon salad into a bowl and serve

Nutritions of Burghul Later Tomato And Walnuts

calories: 515 523 calories
calories: 31 grams fat
calories: 4 grams saturated fat
calories: 45 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 23 26 milligrams sodium
calories: https schema org
calories: nutritioninformation

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