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Middle Eastern Brunch
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Middle Eastern Brunch

5.0 (4 ratings)

Ingredients

Bulgur and Veggie Base

  • 1000 g water
  • 1 tsp fine sea salt
  • 10 g olive oil
  • 170 g bulgur wheat
  • 300 g aubergine, cut in pieces (2 cm)
  • 300 g peppers, red and yellow, cut in pieces (3 cm)

Flatbread

  • 50 g olive oil, plus extra for drizzling
  • 120 g water
  • 270 g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp fine sea salt, plus 1 tsp coarse sea salt for sprinkling
  • 1 Tbsp mixed seeds (nigella seeds, cumin seeds, sesame seeds), for garnishing

Bulgur Salad

  • 25 g fresh parsley leaves
  • 10 g fresh mint leaves
  • 1 garlic clove
  • 30 g lemon juice
  • 20 g olive oil
  • 1 tsp fine sea salt
  • 4 pinches ground black pepper
  • 100 g cucumber, cut in pieces (3 cm)
  • 100 g peppers, yellow and red, cut in pieces (3 cm)
  • 100 g plum tomatoes, quartered

Porridge with Dates and Pistachios

  • 30 g pistachio nuts, unsalted, shelled
    or blanched almonds
  • 100 g pitted dates
  • 900 g milk
  • 40 g caster sugar
  • ½ tsp ground cardamom
  • 150 g rolled oats

Aubergine Spread

  • 20 g fresh parsley leaves, plus extra for garnishing
  • 2 garlic cloves
  • 40 g olive oil, plus extra for drizzling
  • 70 g tahini
  • 5 g lime juice
  • ½ tsp ground cumin
  • 1 tsp smoked salt

Pepper Spread

  • 40 g olive oil
  • 100 g onions, quartered
  • 100 g raw cashew nuts
  • 5 g lime juice
  • ¾ tsp fine sea salt
  • 1 tsp hot paprika

Nutrition
per 1 portion
Calories
3142.2 kJ / 751 kcal
Protein
19.5 g
Carbohydrates
88.7 g
Fat
38.3 g
Saturated Fat
7.1 g
Fibre
10.8 g
Sodium
1738.5 mg

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