One of the ingredients we really love at Oliveology is bulgur wheat. Not only because these small golden grains have a deep nutty flavour. Not only because they sort of remind us of Greece (remember our gemista?) Not only because we like to think they are the healthy alternative to pasta. Mostly we love bulgur because it’s an ingredient we can use throughout the year. What do I mean? You can make wonderful winter dishes with it; remember our pie ? Check our pie and wait for the first cold days of the fall and you will see what we mean). But also, you can have bulgur cold, in filling summer salads. Combinations are endless.

This week our inspiration comes from something that came into our store recently: succulent dried prunes. Dried prunes and nectarines came in a few weeks ago. We all got very excited as you can imagine. We used the nectarines to make a very Greek granola. You can put prunes there too. But we decided to make something savoury with them. That’s the beauty of these dried fruits. They pair beautifully both with sweet and savoury flavours.

This salad here isn’t really a salad. It’s a wonderful main for a dinner on a warm summer night. You can have it warm too, but cold is quite nice. You can make it in advance, keep it in the fridge and when your guests come you’re all sorted.

Just make sure not to overboil the bulgur wheat (we did in the initial recipe testing). But on our second testing, we decided that al dente tastes way better.

For 4 people you will need:

400g bulgur
1 small orange (juice and zest)
1 small lemon (juice and zest)
2 cups water
salt, pepper
1 small bunch fresh coriander (leaves only, approx. 30g)
1 small bunch fresh mint (leaves only, approx. 30g)
1 small bunch fresh parsley (leaves only, approx. 30g)
200g prunes

To serve:
a handful of raw almonds, roughly chopped
wild flowers honey (to taste)
extra virgin olive oil (to taste)

In a large pot, pour the water. Add the citrus fruits, both juice and zest. Add the bulgur and season with salt and pepper. Bring to the boil. Lower the heat and cook until bulgur is tender, approximately 15-20 minutes, stirring regularly.

Let the bulgur cool down. In the meantime, finely chop your herbs. Roughly chop the prunes. Mix together the herbs, bulgur and prunes. Before you serve, drizzle your salad with olive oil and honey. Taste and add salt and pepper if you want. Sprinkle the almonds. Serve at room temperature or cold.

 


New grains and pulses are here! Straight from northern Greece, chickpeas, lentils, fava, bulgur and many more. There is nothing more comforting than a warm soup of nutritious grains or pulses to fight winter blues. Hm. Maybe except a pie.

Greeks are famous for their pies. Any Greek cook will know how to make a pie. Or they will know someone who makes them. They used to be the food of the poor.  Even today, you would make the filling with whatever’s in your fridge.

Today we are making a pie with bulgur and (what else) feta cheese.  This recipe is by a Greek chef Nikos Katsanis, adapted for you.

For one large baking tray

2 sheets of puff pastry
230g bulgur
30g semolina flour
650ml of whole milk plus more if needed
2 eggs plus one more for glazing
170g crumbled feta cheese
A few springs of mint (or other herb of your linking)
Olive oil for the pan
Salt, pepper to taste

In a pot warm up the milk and just before it reaches its boiling point, add the bulgur and cook until bulgur is tender, approximately 15 minutes, stirring regularly, adding some more splashes of milk if needed. Add the semolina flour and stir for another 10-15 minutes until you get a thick cream-like mixture. Turn off the heat and let it cool, stirring every so often so that no crust is formed.

Once the mixture is cooled down, add the feta cheese, eggs and mint (you need the mixture  to be cool so that you don’t cook the eggs with the heat). Season with salt and pepper.

Oil your baking tray and lay the one sheet of puff pastry. Place the bulgur-feta mixture and spread it evenly, using your fingers or the back of a spoon. Place the other sheet of puff pastry on top and pinch together the edges. If there is leftover puff pastry and you are feeling creative cut shapes of your linking and “glue” them on top using some water. Brush the pie with the beaten egg-this will give is a lovely shiny colour.

Bake at 180 degrees for approximately 40 minutes, or until the pastry is cooked at the top and bottom.

Serve with some Greek wine!