Samak Harra Bulgur Bowl
445kcalCalories
56gProtein
44gCarbs
8gFat
5gFiber
Ingredients
- 200 g white fish, baked
- 180 g cooked bulgur
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| white fish, baked | 200 | 260 | 48 | 3 | 7 |
| cooked bulgur | 180 | 150 | 6 | 34 | 1 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Season the 200 g white fish fillet with salt, cumin and lemon. Top with chopped coriander, garlic and a little fresh chilli.
- Pour 1½ times its volume of boiling water over about 65 g dry bulgur, cover for 10–15 minutes and fluff with a fork — about 180 g cooked.
- Bake at 200 °C for 12–15 minutes until the fish is opaque and flakes easily.
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the cooked bulgur first, the Samak Harra on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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