Juliane's Tabouleh

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I'm back again :)
Sorry it's been so long but I've spent the last week writingwritingwriting so at the end of the day my energy to write something else was pretty much non-existent.
Today's recipe is from my lovely friend Juliane. It's all amazingly amazing :) and goes really well with other salads or actually thinking of it anything you could probably come up with for a barbecue on a lovely summer evening. Oh, and it's also really nice when you add some cucumbers or olives.
All right, here we go:

Tabuleh
200g Bulgur wheat
100-150g Smooth parsley (depends on how intense you want it to be)
25g Mint (fresh)
1 largeish Tomato
6 tbsp Lemon juice
4 tbsp Olive oil
Salt, pepper, cumin (get creative here)

Soak the bulgur between 30 and 45 minutes, chop the parsley and the mint, half the tomato, remove the inside bits and chop it into pretty cubes, mix everything, season et voilà! Presto Tabouleh (ok, that wasn't me who came up with that :)
All right, have a fab time and I'll hopefully have some more energy to write soon (there's some fabulous apricots waiting to be turned into dumplings perhaps I'll have some time tomorrow).

Yoghurt and Chèvre Rolls

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As I mentioned we made mezze last week (lots of fun and lots of strong language when we attempted to make beetroot falafel...I think my beautiful friend Juliane had a lot of fun laughing at me, am I right?).
Anyhow, one of the things we made were yoghurt and chèvre rolls that we covered with chopped pistachios and chopped zereshk (dried berberis berries, you can get them in lots of Iranian food markets).
I must admit I'm slightly in love with them. Yoghurt and chèvre are already two of my favourite foods by themselves but when you combine them they bring out the best in each other.
If you don't add any salt or herbs you can have them either savoury or with some honey, dates, or some berries. Oh the possibilities!

Yoghurt and Chèvre Rolls
500g Strained yoghurt
200g Chèvre
1 handful Zereshk
100g Pistachios

Line a sieve with a muslin cloth and strain the yoghurt further for a couple of hours (don't be tempted to argue that since it's already strained it'll be fine).
Mix the chèvre with the now rather dry yoghurt (we're still talking yoghurt so dry is relative here) and whisk until you have a smooth paste.
Chop the zereshk and the pistachios and put them onto large plates.
Now you get to pretend that you're still in kindergarten and you're playing with playdoh (we're noticing a pattern in what I like to do with food, don't we?) and roll about 2 tsp of the chèvre and yoghurt mix in either the pistachios or the zereshk.
Put it on a pretty plate and repeat until you've used up all the chèvre and yoghurt mix.
Now lean back and enjoy the pretty colours!