Savoury tabbouleh quick bread with whipped feta

Name: Savoury tabbouleh quick bread with whipped feta
Cook time: 1 h 30 min
Yield: 1 loaf to serve 4-6
Cuisine: Modern Australian
Ingredients: 100g bulgur wheat; 100ml hot water from a recently boiled kettle; zest of 1 lemon, plus 2 tbsp lemon juice; 150g plain wholemeal flour; 100g self-raising flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; 2 tsp ground cumin; 1½ tsp Aleppo chilli pepper (or ¾ tsp dried chilli flakes*); ½ tsp freshly cracked black pepper; 1¼ tsp salt; 1 tbsp light brown sugar; 2 large eggs; 375ml milk; 80ml extra virgin olive oil; 40g parsley leaves, finely chopped; 4 spring onions, green and white parts finely sliced

Helen Goh

March 3, 2023

Tabbouleh-inspired bread with whipped feta spread.William Meppem

Time:1-2 hoursMakes:1 loaf to serve 4-6

Soaked for just a few minutes, bulgur wheat lends its characteristic nutty and chewy texture to this savoury quick bread. The addition of a good amount of chopped parsley, lemon juice and olive oil to brighten the flavours gave me the idea that this was a kind of tabbouleh in loaf form. Together with the whipped feta spread and a simple salad of sliced tomatoes, torn mint leaves, olive oil and salt and pepper served alongside, it makes a lovely light lunch.

Ingredients

100g bulgur wheat
100ml hot water from a recently boiled kettle
zest of 1 lemon, plus 2 tbsp lemon juice
150g plain wholemeal flour
100g self-raising flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground cumin
1½ tsp Aleppo chilli pepper (or ¾ tsp dried chilli flakes*)
½ tsp freshly cracked black pepper
1¼ tsp salt
1 tbsp light brown sugar
2 large eggs
375ml milk
80ml extra virgin olive oil
40g parsley leaves, finely chopped
4 spring onions, green and white parts finely sliced

For the whipped feta spread

200g feta, roughly crumbled
150g Greek-style yoghurt
1 garlic clove, finely minced
1 tbsp extra virgin olive oil
salt and pepper

Method

1. Line the base and sides of a loaf tin (about 1 litre capacity) with baking paper.
2. Wash the bulgur in a sieve until the water runs clear, then place in a medium heatproof bowl. Add the hot water, lemon zest and lemon juice. Cover with a plate and set aside until the water has been absorbed and the grains have slightly softened.
3. Preheat the oven to 180C fan-forced (200C conventional). In a large bowl, place both the flours, baking powder, bicarb soda, cumin, Aleppo pepper (or chilli flakes), black pepper, salt and sugar, and stir with a clean, dry whisk until the ingredients are well-combined.
4. In a jug or medium bowl, whisk the eggs, then add the milk and olive oil. Whisk again to combine, then pour into the bowl with the dry ingredients. Add the chopped parsley, spring onions and the bulgur (the water will have been mostly absorbed by now, and the grains will feel wet and heavy), then fold gently with a rubber spatula until just combined. Avoid over-mixing, which creates a dense texture in the cooked loaf. Scrape the mixture into the prepared loaf tin and smooth the top so the surface is even. Place into the preheated oven and bake for 50-55 minutes or until a skewer inserted into the middle of the loaf comes out dry.
5. While the loaf is in the oven, prepare the whipped feta spread. Place the feta into a food processor and blend until smooth, then add the yoghurt, garlic and olive oil. Blend again until smooth and well-combined. Add a few good twists of black pepper. Depending on the feta used, the mix might be salty enough, if not, add a little sea salt. Transfer the mix into a serving bowl and keep it refrigerated until ready to serve.
6. When the loaf is out of the oven, place on a rack to cool for 20 minutes, then turn it out of the tin and transfer to a serving plate or board. Serve the loaf thickly sliced with the whipped feta for spreading.
*Aleppo chilli pepper isn't as spicy as regular chilli flakes, so halve the amount of flakes if you're using them instead.
If you like this recipe try my zaatar and spring vegetable loaf