Tabbouleh with roasted hazelnuts

Tabbouleh with roasted hazelnuts

By
From
New Middle Eastern Food
Serves
8-10 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
160g hazelnuts
2 bunches flat-leaf parsley, leaves only
1/2 bunch mint, finely shredded
1 large purple onion, finely chopped
4 medium tomatoes, finely diced
2 lemons, juiced
1/2 teaspoon ground allspice
1/3 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon finely ground black pepper
100-120ml olive oil
1 tablespoon hazelnut oil

Method

  1. Preheat the oven to 160°C.Spread the hazelnuts out on a baking sheet and put it in the oven for 8–10 minutes. After 4 minutes, shake the tray around so that the nuts colour evenly. Remove the tray from the oven and tip the nuts into a tea towel. Rub them vigorously between your hands to remove as much of the papery brown skin as you can. Weigh out 60 g nuts, cut them in halves and reserve for garnish. Chop the remaining nuts finely to the texture of coarse breadcrumbs, then sieve them to remove the dust.
  2. Put the parsley, mint, onion, tomatoes and hazelnut crumbs into a large bowl. Add the remaining ingredients and mix well with your hands. Taste and adjust the seasoning if necessary.
  3. Mound the tabbouleh on a serving platter and arrange the reserved hazelnut halves around the base. Drizzle with hazelnut oil and serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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