Vegan Meze

Photo: flickr user kyz

Ingredients

2 tablespoons Olive oil

1 medium Onion, finely sliced

25 grams Vermicelli, (1oz)

225 grams Bulgar or cracked wheat, (8oz)

300 mls Good vegetable stock, (½ pint)

50 grams Raisins, (2oz)

Salt and pepper

4 tablespoons Tahini paste

2 Cloves garlic, crushed with sea salt

1 lrg Or 2 small lemons, Juice of

4 tablespoons Best quality olive oil

1 teaspoon Cumin seeds, freshly ground in a spice mill

Freshly ground black pepper

Chopped fresh parsley, to garnish

Preparation

Heat the oil in a heavy based flame proof casserole and cook the onion gently for 5 minutes. Add the vermicelli, breaking it into the pan with your hands into manageable sized pieces. Stir for 1 minute until it becomes transluscent from absorbing the oil.

Rinse the wheat under the cold tap, then add to the casserole immediately.

Add the stock, raisins and seasoning. Cover and simmer gently for 9 to 10 minutes or until all the stock is absorbed.

Leave the pilaff to stand for 5 minutes before serving.

For the Tahini: Put the tahini paste, garlic, lemon juice, pepper, olive oil and ground cumin in a food processor and blend until smooth. The mixture will be very thick, so gradually add 3 to 4 tbsp cold water while blending it in the machine to thin it to a dipping consistency.

Serve in a bowl, with a sprinkling of parsley to garnish.