Phyllo Parcels Stuffed with Burghul, Sumac Coated Sea Bass & Fennel
I have a confession to make… I have no exact measurements for this recipe. I always write down my recipe measurements on a notepad as I go about in the kitchen. This system has worked a charm and I’ve never had a problem with loosing the notepad or forgetting it somewhere…Till now!
I left Brighton and the notepad behind. When I arrived in Rome and realized this a few hours later I went bonkers. “NO! I don’t have the measurements for my next three posts!” I cried. How could I have done this!
But, stuff happens. Especially when there are twenty other plans going on all at the same time.
So, what does this mean? It means I’m going to give you the measurements to the best of my memory and will update this post when I get home.
In any case, this isn’t a recipe that requires much exactness. In fact, because it’s Valentine’s you should let go of your inhibitions and cook with your heart…your instinct. And don’t be afraid to let the food roll off the plate…
This dish calls for two ingredients you may not be familiar with; Sumac and burghul.
Sumac is a tangy, deep red or burgundy spice derived from the dried berries of the non-poisonous sumac bush. It is used along with lemon or in place of lemon to add a tart, lemony taste to salads (ex: fatoush), meats, fried eggs, dips as well as added to other spices like in Zaa’tar.
Burghul is wheat that has been cooked (either par-boiled or steamed), the outer layers of bran removed, then ground into various sized grains. It is not to be confused with cracked wheat. In Lebanon it is most commonly used in Tabouleh although no where near the quantities seen in the western adaptations.