TABBOLEE SALAD with bulgur - recipe from chef Belkovich ProSto kuchen YouTube version

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Published on Aug 22, 2021
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Section "Salad". Salad with bulgur. (A la Arabic salad "Tabbouleh"). 3 servings of salad Prices are valid as of August 2021 Ingredients Bulgur 200 g (37 rubles) ("Auchan", 450 g = 84 rubles) Red cherry tomatoes 250 g (130 rubles) ("Auchan", 250 g = 130 rubles) Yalta red onion wed. 1 pc. (29 RUR) (“Lenta”, 1 kg = 240 RUR) Garlic 2 cloves (2 RUR) (“Lenta”, 1 kg = 158 RUR) Parsley 15 g (7 RUR) (“Lenta”, 100 g = 50 RUR) Mint 20 g (18 RUR) (“Auchan”, 100 g = 90 RUR) Arugula 70 g (37 RUR) (“Auchan”, 150 g = 80 RUR) Lemon 1 pc. (17 rubles) (Lenta, 1 kg = 170 rubles) Pine nuts 30 g (65 rubles) (Auchan, 1 kg = 2168 rubles) Sunflower oil 20 ml (2 rubles) (Auchan, 1 l = 110 rubles) Olive oil 15 ml (14 rubles) (Auchan, 250 ml = 232 rubles) Salt Total: 3 servings of bulgur salad = 358 rubles, 1 serving of bulgur salad = 119 rubles. Preparation 1. Pour 20 ml of sunflower oil into a saucepan, add bulgur and lightly fry over low heat. Pour in water (400 ml) in a ratio of 2 to 1, add a pinch of salt, cover with a lid and cook over medium heat. When the bulgur boils, reduce the heat to low and cook for another 12 minutes. Allow the finished bulgur to swell and then cool. 2. Peel the onion, cut into small cubes and place in a salad bowl. 3. Finely chop the mint leaves, parsley and arugula and add to the onion. 4. Cut the cherry tomatoes in half and place in a salad bowl. 5. Peel the garlic cloves, chop them and add to the cherry tomatoes and herbs. 6. Finely grate the lemon zest onto the vegetables. 7. Transfer the cooled bulgur to a salad bowl and mix. 8. Pour freshly squeezed lemon juice, 15 ml of olive oil over the salad, add a pinch of salt and a handful of pine nuts. Chef's tip: "To make the lemon juicier, you need to beat it slightly." Serving 9. Transfer the salad to a large festive plate and sprinkle with pine nuts. Enjoy!

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