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
- 2.2 lb
- fine sea salt
- 1 tsp
- olive oil
- 0.4 oz
- bulgur wheat
- 6 oz
- aubergine
- 11 oz
- peppers
- 11 oz
- olive oil
- 1.8 oz
- water
- 4.2 oz
- plain flour
- 9.5 oz
- baking powder
- 1 tsp
- fine sea salt
- 1 tsp
- mixed seeds
- 1 tbsp
- fresh parsley leaves
- 0.9 oz
- fresh mint leaves
- 0.4 oz
- garlic
- 1 cloves
- lemon juice
- 1.1 oz
- olive oil
- 0.7 oz
- fine sea salt
- 1 tsp
- ground black pepper
- 4 pinches
- cucumber
- 3.5 oz
- peppers
- 3.5 oz
- plum tomatoes
- 3.5 oz
- pistachio nuts, unsalted, shelled
- 1.1 oz
- pitted dates
- 3.5 oz
- milk
- 2 lb
- caster sugar
- 1.4 oz
- ground cardamom
- 0.5 tsp
- rolled oats
- 5.3 oz
- fresh parsley leaves
- 0.7 oz
- garlic
- 2 cloves
- olive oil
- 1.4 oz
- tahini
- 2.5 oz
- lime juice
- 0.2 oz
- ground cumin
- 0.5 tsp
- smoked salt
- 1 tsp
- olive oil
- 1.4 oz
- onions
- 3.5 oz
- raw cashew nuts
- 3.5 oz
- lime juice
- 0.2 oz
- 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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