Walnut Tarragon Bulgur Food

BULGUR AND WALNUT KIBBEH

Steps:

• Place the bulgur in a bowl, add salt to taste and pour on boiling water to cover by 1/2 inch. Let sit for one hour, then drain and squeeze out excess water.
• Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Stir into the bulgur. Add the walnuts, olive oil, parsley, mint, pepper, cinnamon and 1 tablespoon plus 1 teaspoon of the lemon juice. Moisten your hands and knead the mixture for a couple of minutes, then allow to sit for 15 to 30 minutes.
• With moistened fingers, form the bulgur mixture into bite-size balls, and press an indentation into the middle of each ball. Place on a lettuce leaf, sprinkle with lemon juice and serve. Guests can use the lettuce leaves as a sort of wrap to eat with the kibbeh.

BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS

Steps:

• In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
• In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
• Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

WALNUT TARRAGON BULGUR

Steps:

• In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
• In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.

WALNUT-TARRAGON CHICKEN TENDERS

Steps:

• Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
• Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

TARRAGON WALNUT BROWN BUTTER SAUCE

Steps:

• Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
• Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.

BULGUR, POMEGRANATE AND WALNUT SALAD

Steps:

• Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
• Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
• Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes.
• Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
• Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
• Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.