Breakfast
Middle Eastern Brunch
Garnish aubergine spread with pomegranate seeds.
TM5TM6
Details
- Difficulty
- Easy
- Prep
- 30 min
- Active
- 30 min
- Cook
- 80 min
- Total
- 80 min
- Yield
- 8 portions
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- Category
- Breakfast
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Easy
- water
- 1 kg
- fine sea salt
- 1 tsp
- olive oil
- 10 g
- bulgur wheat
- 170 g
- aubergine
- 300 g
- peppers
- 300 g
- olive oil
- 50 g
- water
- 120 g
- plain flour
- 270 g
- baking powder
- 1 tsp
- fine sea salt
- 1 tsp
- mixed seeds
- 1 tbsp
- fresh parsley leaves
- 25 g
- fresh mint leaves
- 10 g
- garlic
- 1 cloves
- lemon juice
- 30 g
- olive oil
- 20 g
- fine sea salt
- 1 tsp
- ground black pepper
- 4 pinches
- cucumber
- 100 g
- peppers
- 100 g
- plum tomatoes
- 100 g
- pistachio nuts, unsalted, shelled
- 30 g
- pitted dates
- 100 g
- milk
- 900 g
- caster sugar
- 40 g
- ground cardamom
- 0.5 tsp
- rolled oats
- 150 g
- fresh parsley leaves
- 20 g
- garlic
- 2 cloves
- olive oil
- 40 g
- tahini
- 70 g
- lime juice
- 5 g
- ground cumin
- 0.5 tsp
- smoked salt
- 1 tsp
- olive oil
- 40 g
- onions
- 100 g
- raw cashew nuts
- 100 g
- lime juice
- 5 g
- fine sea salt
- 0.8 tsp
- hot paprika
- 1 tsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 19.5 g
- Energy
- 3,142.2 kJ
- Calories
- 751 kcal
- Fat
- 38.3 g
- Fibre
- 10.8 g
- Carbohydrates
- 88.7 g
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