Spring green bulghur & feta rolls
This is a great way to showcase the outer, large spring green leaves, using them as a wrapping for a tasty filling. The quantities are what we used, but you can freestyle as much as you like, using different cooked grains, spices, seeds etc – choose your favourites. The feta can be left out for a vegan option.
Ingredients
For the spring green rolls
- 8-12 large outer spring green leaves
- olive oil
For the filling:
- 100g bulghur wheat (uncooked weight)
- 1 onion, finely diced
- Dried spices (optional, use your favourites), we used a little dried mint, allspice and cumin
- 50g pine nuts, lightly toasted, or try sunflower, pumpkin or sesame seeds
- 6 pitted dates, finely chopped, or try apricots, sultanas, raisins, dried cherries, cranberries
- bunch of green leafy herbs, chopped e.g. parsley, mint, chervil, dill, coriander
- 1 piece chopped preserved lemon rind, or use a little grated lemon zest
- small piece (50-75g) feta cheese, crumbled
- hummus, to serve
Method
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Step 1
Soak the bulghur in a covered bowl with twice the quantity (100ml/g) of water (or veg stock), with a pinch of salt and a drizzle of olive oil, until the liquid is absorbed and the bulghur tender with a little bite.
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Step 2
Gently fry the onion in a little oil until softened, adding any spices you might like to use towards the end, to taste.
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Step 3
Mix it with the remaining filling ingredients and season with salt and pepper, to taste.
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Step 4
Take the whole leaves and dunk them in hot (boiled) water for approx. 1-2 minutes, in batches, until they feel pliable, whilst retaining their bright green colour.
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Step 5
Cut out the central rib stalks, about a third to halfway up the leaf. Bring one flap of the cut leaf over the other, to fill the gap.
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Step 6
Take about a dessertspoon of filling and spread it in the middle of the leaf.
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Step 7
Bring the sides in then carefully roll, holding it all together, to make a cylinder shape. Repeat.
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Step 8
Serve with a hummus dip.