Tabbouleh in Tomato Bowls with Spicy Dip

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Tabbouleh in Tomato Bowls with Spicy Dip
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
1280
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,280 kcal(61 %)
Protein16.67 g(17 %)
Fat100.39 g(87 %)
Carbohydrates94.54 g(63 %)
Sugar added4.19 g(17 %)
Roughage22.47 g(75 %)
Vitamin A804.05 mg(100,506 %)
Vitamin D0 μg(0 %)
Vitamin E7.1 mg(59 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂0.32 mg(29 %)
Niacin10.79 mg(90 %)
Vitamin B₆1.17 mg(84 %)
Folate211.01 μg(70 %)
Pantothenic acid1.67 mg(28 %)
Biotin34.88 μg(78 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C270.67 mg(285 %)
Potassium2,593.58 mg(65 %)
Calcium169.89 mg(17 %)
Magnesium186.99 mg(62 %)
Iron6.27 mg(42 %)
Iodine3 μg(2 %)
Zinc3.1 mg(39 %)
Saturated fatty acids13.56 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
200 grams
fine Bulgur
4
1 handful
1
red Onion
5 tablespoons
6 tablespoons
freshly ground Pepper
1
red chile
1
1
1 tablespoon
1 teaspoon
brown Sugar
1 tablespoon
2 tablespoons
drop

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.