Recipe - tabbouleh

[Guest guest]

Oh great - I love tabbouleh! And I agree about the tomatoes - always a prob if

there's any

salad left over (in any salad, actually!).

 

I've not used kamut - had it in bread (not my own) but never as a grain to eat

instead of

bulgar, rice, whatever. Do you soak it before cooking?? (Guess I should check it

out on the

net).

 

Best love, Pat

[Guest guest]

Pat wrote:

 

> I've not used kamut - had it in bread (not my own) but never as a

> grain to eat instead of

> bulgar, rice, whatever. Do you soak it before cooking?? (Guess I

> should check it out on the

> net).

 

When we first found it, I cooked it in chicken broth - this was before

our McDougall days - but you could use vegetable broth, too. Now I just

cook it in my pressure cooker, 1 cup kamut with 3 cups boiling water and

1 teaspoon salt, at high pressure for 45 minutes. Conventional stovetop

would be at least an hour, maybe 1 1/2 hours. If you soaked it, like

for overnight, it would probably take much less time to cook, but I've

never tried that. You can use the cooked kamut in any recipe you use

rice in, but it's much chewier and takes longer to eat. It has an

almost buttery taste, we think. My husband grinds it and we make flour

tortillas and bread with it, it has a higher gluten content and makes

great bread. It's a very hard grain and takes a lot of muscle to

grind! Once I sprouted some and used it in bread, it was pretty good.

 

Laura

[Guest guest]

> If you soaked it, like

> for overnight, it would probably take much less time to cook, but I've

> never tried that. You can use the cooked kamut in any recipe you use

> rice in, but it's much chewier and takes longer to eat. It has an

> almost buttery taste, we think. My husband grinds it and we make flour

> tortillas and bread with it, it has a higher gluten content and makes

> great bread.

 

Thanks, Laura, this I have to try. I don't have/use a pressure cooker, but I

think soaking

overnight might work for the use of it as a grain replacing rice, wheatberries,

etc. I'll get

some. Also, shall look for kamut flour. Ya never know. Do you use only kamut

flour in the

bread or mix it with other flours? (I bake our bread - old-fashioned way - all

the time)

 

Best love, Pat

[Guest guest]

Pat wrote:

 

>

> some. Also, shall look for kamut flour. Ya never know. Do you use only

> kamut flour in the

> bread or mix it with other flours? (I bake our bread - old-fashioned

> way - all the time)

>

I have used kamut half and half with all purpose flour. It probably

would make a very heavy bread full strength, I guess it depends on how

brave you are! My husband wants me to make some full strength just to

see how it turns out. I'll let you know if I try it. This flour is

more like sand than flour, it reminds me of semolina. I think it needs

to have at least some white flour to make a decent loaf.

 

Do you mix and knead by hand?

 

Laura

[Guest guest]

This sounds great. What is Kamut??

Sam

 

3 cups cooked grain - I use kamut

2 hothouse cucumbers, chopped - may substitute 2 cups chopped cucumbers

or fresh pickles, peel if not organic

1 cup or more chopped parsley - we like the Italian flat leaf version

1/2 to 1 cup chopped sweet onion or red onion

1 or more cloves garlic, crushed or minced as you prefer

around 5 Tablespoons lemon juice, more or less to taste

salt and pepper to taste

 

Mix all and chill. This keeps for a day or two in the refrigerator.

It's very good served with tomatoes, I don't put them in when making it

because the tomatoes don't keep as well in the salad. This is a very

filling salad because of the whole grains, and also very high in fiber.

 

I have served this as a tomato stuffing during tomato season.

 

 

 

_____

 

 

 

 

[Guest guest]

Samantha Lea wrote:

 

> This sounds great. What is Kamut??

> Sam

 

Kamut is a type of wheat, the grain looks like wheat except it's

yellower and longer and bigger. When grinding, it seems harder to grind

than regular hard red wheat, which is the standard wheat that is used

for making bread. Kamut is really good for cooking whole because it

puffs up at least three times it's dry size and is very chewy. It does

take longer to eat a bunch of it than say, rice for example. IMO, it's

the perfect grain for this dish because of all these characteristics,

and it just tastes good.

 

Laura