Ingredients
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1½ cups (210 g) coarse Bulgur Wheat
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Salt
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⅓ cup (80 ml) extra-virgin Greek Olive Oil
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1 Leeks
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1 large Fennel Bulb
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2 Garlic
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1 cup (145 g) cherry or teardrop Tomatoes
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6 pitted green Olives
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3 tablespoons Ouzo
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½ cup (60 g) chopped Walnuts
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1 grated Lemon Zest
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⅔ cup (35 g) chopped fresh Parsley
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½ cup (25 g) chopped fresh Dill
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Freshly ground Black Pepper
Directions
Bulgur and cracked wheat are two of the most ancient grain products still used in the Greek kitchen. Made into salads and pilafs, used as the base for stuffings, added to soups and stews to make them more filling, tiny pebble-like bulgur or cracked wheat predates rice, which comes from the East, by many thousands of years. Bulgur is so nutty and easy to use, it’s a mainstay in my personal larder, and this recipe makes for a great midweek pilaf or the base for something more festive, such as some grilled or baked fish.
Steps
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1
Done
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Place the bulgur wheat in a bowl with 3 cups (720 ml) water and a pinch of salt. Cover and let stand for 2 hours, until the bulgur absorbs most of the water and is tender. Drain the bulgur in a fine-mesh sieve to remove any remaining water and set the bulgur aside. |
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2
Done
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In a deep skillet or wide pot, heat 2 tablespoons of the olive oil over medium heat. |
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3
Done
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Add the leek and fennel and cook until softened but still al dente, about 5 minutes. Stir in the garlic. Raise the heat to high and add the tomatoes. Cook until they start to crinkle. Stir in the olives. Carefully pour in the ouzo. When the alcohol has evaporated, turn off the heat, add the walnuts and drained bulgur, and toss to combine. Stir in the lemon zest, parsley, and dill. |
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4
Done
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Taste and adjust the seasoning with salt and pepper. Stir in the remaining olive oil and fluff the bulgur. Serve warm or at room temperature. |
