Middle Eastern Tahini, Date, and Cardamom Bulgur Wheat Breakfast Bake
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
 
Ingredients
  • 2 cups (390 g) coarse or fine-ground bulgur wheat (or a mix of both)
  • ½ cup (100 g) coconut palm sugar (or lightly packed light brown sugar)
  • 4 cups (950 ml) milk
  • 3 tablespoons tahini
  • 1 teaspoon Middle Eastern Cake Spice Mix (see Note below)
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground cardamom
  • 1 cup (235 ml) cold water
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, beaten
  • 1 cup pitted, chopped dates (see Note below)
  • Tahini or butter, to grease the casserole dish
  • 3 tablespoons chopped raw pistachios
  • 3 tablespoons honey
Instructions
  1. Add the bulgur wheat, coconut palm sugar, milk, tahini, cake spice mix, salt, and cardamom to a medium saucepan. Stirring constantly, bring to a simmer over medium heat, and then simmer/gently boil for 5 minutes, continuing to stir constantly. Remove from heat, cover the saucepan, and let it sit for 10 minutes.
  2. Stir in the cold water, vanilla, eggs, and dates.
  3. Grease an 8 by 8-inch pan (or a somewhat equivalent dish) with tahini or butter; pour in the bulgur mixture, cover the dish with foil, and refrigerate 12 hours or up to 3 days before you want to serve.
  4. An hour before you want to serve this dish, preheat the oven to 400F. Put the cold casserole dish (straight from the fridge, still covered with foil) into the oven once the oven is up to temperature. Cook the casserole until it's warm throughout and starting to slightly brown on top, about 45 minutes.
  5. Sprinkle the pistachios and honey on top and serve hot.
Notes
Middle Eastern Cake Spice Mix (Baharat Kaak): If you don’t have this spice mix, the flavor won’t be quite the same, but you can substitute ¾ teaspoon ground cinnamon, ¼ ground nutmeg, and ⅛ teaspoon ground cloves.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/middle-eastern-tahini-date-and-cardamom-bulgur-wheat-breakfast-bake/