To Aleppo With Love – Itch
October 31st, 2015
Itch is a different twist on tabbouleh, Armenian origin and known in Aleppine cuisine.
Let’s make Itch:
1,2, 3, 4, 5, 6, 7. Prepare fine white bulgur wheat, and rinse it in several changes with water.
8. Set bulgur aside for 10 minutes, so it will absorb all remained water from rinsing.
9. Finely chop red onion.
10. In a pot, heat 1/8 cup olive oil.
11. Add chopped onion to olive oil.
12. Saute onion until tender.
13, 14. Add bulgur to onion, and stir for 5 minutes.
15. To bulgur and onion, add 1 tablespoon tomato paste, 1/2 tablespoon dibs al-halabiyeh (red pepper paste), 2 tablespoons pomegranate molasses, 1/4 teaspoon ground cumin, 1/4 teaspoon Aleppo pepper, and 1 1/2 teaspoons salt.
16.Stir all the ingredients together until well combined.
21. Add 1/2 cup water to the mixture.
22, 23. Cook bulgur on low heat for 10 minutes with pot covered so bulgur absorbs all water, make sure to stir every once in a while.
24. Turn off heat, and set bulgur mixture aside to completely cool.
21, 22, 23, 24. Chop tomato into small cubes.
25, 26. Finely chop scallion.
27. Finely chop parsley leaves, and finely chop mint leaves.
28. Put bulgur mixture in a bowl.
29, 30, 31, 32, 33, 34. To bulgur mixture, add chopped tomato cubes, chopped parsley leaves, chopped mint leaves, chopped scallion, 1/8 cup olive oil, and 1/4 cup lemon juice.
35, 36. Toss all ingredients together.
61. Transfer Itch into serving plate, and serve.
Itch
From: l2ma.com / Servings: 5 People
PDF Text Only / Print With Images
| 1 cup fine white bulgur wheat 1/4 cup olive oil 1 medium red onion, finely chopped 1 tbsp tomato paste 1/2 tbsp dibs al-fleifleh al-halabiyeh 2 tbsp pomegranate molasses 1/4 tsp ground cumin 1/4 tsp ground Aleppo pepper 1 1/2 tsp salt 1/2 cup water 15 grape tomatoes, cut into small 1 medium scallion, finely chopped 5 tbsp finely chopped flat parsley 1 tbsp finely chopped mint leaves 1/4 cup lemon juice
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Prepare fine white bulgur wheat, and rinse it in several changes with water. Set bulgur aside for 10 minutes, so it will absorb all remained water from rinsing. Finely chop red onion. In a pot, heat 1/8 cup olive oil. Add chopped onion to olive oil. Saute onion until tender. Add bulgur to onion, and stir for 5 minutes. To bulgur and onion, add 1 tablespoon tomato paste, 1/2 tablespoon dibs al-fleifleh al-halabiyeh (red pepper paste), 2 tablespoons pomegranate molasses, 1/4 teaspoon ground cumin, 1/4 teaspoon Aleppo pepper, and 1 1/2 teaspoons salt. Stir all the ingredients together until well combined. Add 1/2 cup water to the mixture. Cook bulgur on low heat for 10 minutes with pot covered so bulgur absorbs all water, make sure to stir every once in a while. Turn off heat, and set bulgur mixture aside to completely cool. Chop tomato into small cubes. Finely chop scallion. Finely chop parsley leaves, and finely chop mint leaves. Put cooled bulgur mixture in a bowl. To bulgur mixture, add chopped tomato cubes, chopped parsley leaves, chopped mint leaves, chopped scallion, 1/8 cup olive oil, and 1/4 cup lemon juice. Toss all ingredients together. Transfer Itch into serving plate, and serve. |
Notes and Tips
Here is a photo of Dibs Al-Fleifleh Al-Halabiyeh, and click here to know more about it.
Here is a photo of ground Aleppo pepper, and click here to know more about it.
You can use 2 regular tomatoes instead of grape tomatoes.
