Roasted Bone Marrow & Tabbouleh | Dalia's Kitchen | Os a la Moelle скачать в хорошем качестве

Roasted Bone Marrow & Tabbouleh | Dalia's Kitchen | Os a la Moelle

This gorgeous roasted bone marrow is a dream for meat lovers. Combined with the tangy tabbouleh, it's a match made in heaven! RECIPE BELOW. If you would like to see more, subscribe let me know what you want to see :)    / @daliaskitchenstories   Roasted Bone Marrow & Tangy Tabbouleh serves 4 - 6 prep & cook time: 20 minutes (plus soaking time) • 6 veal or beef marrow, as shown cut in 3cm width for the round part and 15cm for the long part (you have to ask your butcher to do that for you!) • 1 tbsp sea salt • 2 garlic cloves, minced • 3-4 tbsp melted butter • 1 loaf country style bread (make sure there is about 2 slices per person) for the tabbouleh: • 4 bunches freshly chopped parsley • 1 bunch freshly chopped mint • 2 spring onions, finely chopped • 3 green or red tomatoes, deseeded and finely chopped • ¼ cup (50g) fine bulgur, soaked for 30 min then drained • juice of 2 lemons, (adjust ) • ¼ cup (60ml) olive oil • ½ tsp Arabic spices (optional) • ½ tsp salt • ¼ tsp pinch of pepper • a handful of pomegranates to decorate (optional) 1. Preheat the oven to 200C. 2. Pat the bone marrows dry, sprinkle generously with salt and place in the oven for 12-15 minutes. 3. Combine the garlic and butter, and spread it on the country bread. Place them on a baking tray and pop them in the oven too for 10 minutes or until toasted. 4. In the mean time make the tabbouleh by tossing together the parsley, mint, spring onions, tomatoes, bulgur. 5. Add the olive oil, lemon juice, spices, and toss gently. 6. Serve the marrow with bread and a side of tabbouleh!