Tabbouleh in Tomato Bowls with Spicy Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,581 cal. | (75 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 189 g | (126 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 38.9 g | (130 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 26.2 mg | (218 %) | ||
| Vitamin K | 216 μg | (360 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 511 μg | (170 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 61.8 μg | (137 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 302 mg | (318 %) | ||
| Potassium | 4,018 mg | (100 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 455 mg | (152 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 48 g |
Ingredients
- Ingredients
- 200 grams fine Bulgur
- 4 Beefsteak tomato
- 1 handful parsley
- 1 red onion
- 5 Tbsps lemon juice
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 1 red chili pepper
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 tsp brown sugar
- 1 Tbsp Tomato paste
- 2 Tbsps White vinegar
- Tabasco sauce
Preparation steps
Pour boiling water over the bulgur so that it is completely covered and allow to sit for about 20 minutes. Rinse the tomatoes and cut off the tops to make a lid. Use a spoon to scoop the flesh from the inside and cut into small pieces. Rinse the parsley, shake dry, pluck off the leaves and chop coarsely. Peel the onion and dice finely.
For the dressing, mix the lemon juice with 5 tablespoons of oil. Season with salt and pepper. Drain the bulgur in a sieve, rinse thoroughly with cold water and squeeze out the excess. Place in a bowl and mix in the parsley and half of the tomato pulp. Pour the dressing over the mixture, stir and set aside to marinate.
For the dip, rinse the chile, remove the seeds and finely chop. Peel the shallot and garlic, finely chop and sauté with the chile in a pan with the remaining oil. Add the sugar, stir in the tomato paste, the tomatoes and the vinegar and simmer for 10-15 minutes over medium heat. Season with salt and hot pepper sauce. Remove from the heat and let cool.
Stuff the tabbouleh into the hollowed-out tomatoes. Arrange on a plate and serve with a fresh salad. Pour the dip into small bowls and serve with the stuffed tomatoes.
