Pic of Spring green bulghur & feta rolls

Spring green bulghur & feta rolls

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Spring green bulghur & feta rolls

Starter Serves 4 30 min
This is a great way to showcase the outer, large spring green leaves, using them as a wrapping for a tasty filling. The quantities are what we used, but you can freestyle as much as you like, using different cooked grains, spices, seeds etc – choose your favourites. The feta can be left out for a vegan option.

Ingredients

For the spring green rolls

  • 8-12 large outer spring green leaves
  • olive oil

For the filling:

  • 100g bulghur wheat (uncooked weight)
  • 1 onion, finely diced
  • Dried spices (optional, use your favourites), we used a little dried mint, allspice and cumin
  • 50g pine nuts, lightly toasted, or try sunflower, pumpkin or sesame seeds
  • 6 pitted dates, finely chopped, or try apricots, sultanas, raisins, dried cherries, cranberries
  • bunch of green leafy herbs, chopped e.g. parsley, mint, chervil, dill, coriander
  • 1 piece chopped preserved lemon rind, or use a little grated lemon zest
  • small piece (50-75g) feta cheese, crumbled
  • hummus, to serve
Image of Spring green bulghur & feta rolls

Method

Prep time: 20 min
Cooking time: 10 min
  • Step 1

    Soak the bulghur in a covered bowl with twice the quantity (100ml/g) of water (or veg stock), with a pinch of salt and a drizzle of olive oil, until the liquid is absorbed and the bulghur tender with a little bite.
  • Step 2

    Gently fry the onion in a little oil until softened, adding any spices you might like to use towards the end, to taste.
  • Step 3

    Mix it with the remaining filling ingredients and season with salt and pepper, to taste.
  • Step 4

    Take the whole leaves and dunk them in hot (boiled) water for approx. 1-2 minutes, in batches, until they feel pliable, whilst retaining their bright green colour.
  • Step 5

    Cut out the central rib stalks, about a third to halfway up the leaf. Bring one flap of the cut leaf over the other, to fill the gap.
  • Step 6

    Take about a dessertspoon of filling and spread it in the middle of the leaf.
  • Step 7

    Bring the sides in then carefully roll, holding it all together, to make a cylinder shape. Repeat.
  • Step 8

    Serve with a hummus dip.

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