Imagine a dish that transports your taste buds to the sun-drenched kitchens of the Middle East with just one bite. Our Lemon and Cumin Crackwheat is not just a side dish—it's a culinary adventure that transforms humble bulgur into a symphony of vibrant flavors. Packed with aromatic cumin, bright citrusy notes, and a perfect tender-chewy texture, this recipe will revolutionize your meal prep and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup crackwheat (bulgur)
- 2 cups water
- 1 lemon, juiced
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, toast the cumin seeds over medium heat for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add olive oil to the toasted cumin seeds and stir briefly to combine, allowing the cumin to infuse the oil with its aromatic flavor.
- Pour the water into the saucepan and bring to a rolling boil over high heat.
- Add the crackwheat (bulgur) to the boiling water, reduce heat to low, and cover the pan with a tight-fitting lid.
- Simmer the crackwheat for 12-15 minutes, or until the water is completely absorbed and the grain is tender but still slightly chewy.
- Remove the pan from heat and let it rest, covered, for 5 minutes to allow the grains to steam and become fluffy.
- Fluff the crackwheat with a fork to separate the grains.
- Squeeze fresh lemon juice over the crackwheat and gently mix to distribute the citrus flavor.
- Season with salt and freshly ground black pepper to taste, stirring to ensure even seasoning.
- Transfer to a serving dish and garnish with freshly chopped parsley.
- Serve warm as a side dish or light main course, enjoying the aromatic blend of cumin and lemon.
Tips
- Toast your cumin seeds carefully: This step is crucial for releasing deep, nutty flavors. Keep them moving in the pan to prevent burning.
- Use fresh lemon juice: The brightness of freshly squeezed lemon makes a significant difference compared to bottled juice.
- Let the crackwheat rest: The 5-minute resting period after cooking allows the grains to absorb remaining moisture and become perfectly fluffy.
- Adjust water ratio if needed: Depending on your bulgur's coarseness, you might need to slightly adjust the water amount.
- Experiment with garnishes: While parsley is traditional, try adding toasted pine nuts or a sprinkle of sumac for extra complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 6g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
