My Global Food Challenge

Solomon Islands (2)

Bulgur Wheat and Ground Beef Pie (Solomon Islands)

“National Dish of Solomon Islands is Kibbe (a meat pie made from finely minced lamb and bulgur (cracked wheat), and the tabbouleh salad made from parsley, tomato, lemon and oil.”

Yield:  6 Servings


For the crust:

1 cup fine-grain bulgur wheat
1 tsp. salt
2 tbsp. extra-virgin olive oil
1 tsp. ground cumin
3/4 cup flour

For the filling:

1 1/2 lbs. ground beef
1 large yellow onion, peeled and minced
1 tbsp. tamarind concentrate
1 tbsp. ground allspice
1/4 cup fresh lemon juice
1 cup finely chopped walnuts
1/2 cup pine nuts
1 tsp. sugar
Seeds from 1 pomegranate (about 1 cup)


For the crust, place bulgur wheat in a large bowl, add 1 cup water, and set aside for 5 minutes. Drain bulgur wheat and return to bowl. Add 1 cup warm water, salt, 1 tbsp. oil, cumin, and flour. Mix well and set aside.

To make the filling, brown beef in a large skillet, stirring occasionally, over medium heat for 10 minutes. Add onions and cook until they begin to soften, 5 minutes more.

Meanwhile, combine tamarind with 1/4 cup warm water in a small bowl. Mix well, then add to beef mixture. Add allspice, lemon juice, walnuts, pine nuts, sugar, and pomegranate seeds. Season with salt and cook, stirring occasionally, until mixture is almost dry, 3 minutes. Set aside to cool.

Preheat oven to 400°.

Using your fingers, press half the crust mixture into an oiled 10″ pie plate. Evenly spread filling over crust, then, first with your fingers and then with the back of a spoon, spread remaining crust mixture over filling. Brush crust with remaining 1 tbsp. oil and bake pie until crust is golden, 35–40 minutes. Slice and serve warm.

Link to My Post on Solomon Islands:

Cuisine:   Solomon Island

Main Ingredient:  Beef

Tabbouleh Salad – Parsley Salad (Solomon Islands)

Yield: 8-10 Servings


150 g fresh Italian parsley (This is about 2 bunches)
6 spring onions (About 1 bunch)
4 large tomatoes, finely chopped
3 lemons, juiced
5 tablespoons olive oil
1 cup bulgur
1 cup water, boiled
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon salt


Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.

Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.

Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.

Place over the cool bourghul and mix well.


Refrigerate any left overs for about 2-3 days.

Link to My Post on Solomon Islands:

Cuisine:  Solomon Island

Main Ingredient:  Salad

File:Solomon Islands in Oceania (-mini map -rivers).svg

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