Schmarren with raisins
Enjoy Diana Henry's take on the fluffy shredded German pancakes, schmarren. With added raisins and rum, it's utterly delicious served with cream
Winter tabbouleh
- Preparation and cooking time
- Prep:
- plus soaking
- Serves 4 - 6
Skip to ingredients
Ingredients
- 60g raisins
- 200g medium bulgur wheat
- 175g cauliflower florets, finely chopped
- 1 small fennel bulb, trimmed, coarse outer leaves removed, chopped
- 1 lemon, juiced
- 25g chopped parsley
- 20g mint leaves, chopped
- 3 spring onions, finely chopped
- 50g chopped walnuts, toasted
- 15g dried barberries
- 100g pomegranate seeds
For the dressing
- 1 small garlic clove, finely chopped
- ¼ tsp ground cumin
- ¼ tsp ground cinnamon
- 2 tbsp pomegranate molasses
- 1 tsp honey
- 4 tbsp extra virgin olive oil
Method
- STEP 1
Put the raisins in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 20 mins.
- STEP 2
Meanwhile, put the bulgur in a second heatproof bowl and pour over enough boiling water from the kettle to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the cauliflower, fennel and lemon juice, and stir to combine.
- STEP 3
To make the dressing, put the garlic, cumin, cinnamon, pomegranate molasses and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined. Taste for seasoning.
- STEP 4
Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, walnuts and barberries. Toss everything together with the dressing. Taste for seasoning again, then stir in the pomegranate seeds.
