sumac Archives

Braai recipes

Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

Braai recipes

Sumac-braaied lamb chops with burnt brinjal dip

30 minutes

Bread recipes

Slow-cooked lamb-and-pomegranate flatbread

3 hours

Asparagus recipes

Niçoise-style salad with blackened trout

15 minutes

Christmas recipes

Sumac pork belly with Flavourburst plums

1 hour 55 minutes

Christmas recipes

Warm “kabbouleh” salad

30 minutes

Warm “kabbouleh” salad

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

180–200 g kale (leaves only)
7 T olive oil
Sea salt and freshly ground black pepper, to taste
200 g bulgur wheat
3 firm, ripe red tomatoes, finely chopped
1 bunch spring onions, finely chopped
1 Mediterranean cucumber, finely chopped
1 T Italian parsley, finely chopped
1 T mint, finely chopped
Lemon juice, to taste
Sumac, for sprinkling (optional)

Method

Place the kale in a large bowl and cover with boiling water. Drain in a colander, then cool under cold running water. Squeeze dry with your hands, then shred finely.
Heat 4 T oil in a suitable pan. Add the kale and a little seasoning and stir. Cover and cook gently for 30 minutes, stirring occasionally, until very tender.
Meanwhile, pour boiling water over the bulgur wheat and allow to stand for 20 minutes. Drain if necessary. Mix with the tomatoes, spring onions, cucumber and herbs, the remaining olive oil and lemon juice. Season to taste. Mix with the warm kale. Check the seasoning and add more oil and lemon juice if necessary.
Add a sprinkling of sumac, if you like. Serve while still warm.

Cook's note: Tabbouleh is a lemony, herby Levantine dish made with bulgur wheat. Adding kale, slow-cooked in olive oil to tenderise it, turns it into a wholesome, warm ‘kabbouleh’ – inspired by the vegan dish with a cult following in Los Angeles.

Browse more warm salads here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Blackened trout with currant butter and lemony Brussels sprouts

Fattoush salad with koftas

Spicy fried eggs on dhal with yoghurt-sumac sauce

Creamy feta falafel wraps

Braaied sumac chicken

Yoghurt-marinated leg of lamb stuffed with spinach

Sumac-braaied lamb chops with burnt brinjal dip

Slow-cooked lamb-and-pomegranate flatbread

Niçoise-style salad with blackened trout

Sumac pork belly with Flavourburst plums

Schwarma-style lamb

Warm “kabbouleh” salad

Warm “kabbouleh” salad

Ingredients

Method