How to cook Bulgur Wheat | Akis Petretzikis
Bulgur Wheat | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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MUJOGH | COOKING QUICK SIMPLE EASY BULGUR WHEAT
**quick and easy bulgur pilav recipe**
Good afternoon, the weather in New Zealand is very hot lately, In one area, the temperature reaches nearly 39 degrees Celsius, the hottest temperature since 1940. High humidity levels make us easily tired, dehydrated, and lazy.
I want to share an easy and tasty Bulgur pilav recipe. Bulgur is a cereal derived from whole grain that has cracked and partially cooked. Bulgur is a source of iron, rich in fiber, and low in calories. Bulgur is a good option for dieting and can be a substitute for white rice.
Ingredients:
* 1 cup bulgur, rinse, drain (Use coarse ones)
* 1tbsp Tomato paste
* 1 Tomato (large size) cut into small pieces
* Salt
* Pepper
* Paprika powder
* 2 cups hot water / broth (Do not use cold water)
Note:
The ratio of bulgur and hot water / broth is 1: 2 and if you don't have a standard measuring cup, you can use a drinking glass (the glass used to measure bulgur and water must be the same size)
How to cook :
Saute onions, add tomato paste until the smell of tomato paste fades slightly, add tomatoes and bulgur.
Add 2 cups of hot water (I use chicken stock), cover and cook the bulgur on medium heat. Add salt, pepper, paprika powder, and flavoring if desired, cover again and leave until the water is low.
Coat the lid with a paper towel or cloth so the steam will be trapped in it (don't use towels or cloth that smells of detergent). Turn off the heat and leave it for about 10 minutes. Bulgur is ready to eat with fried chicken, grilled chicken, fried eggs, or to taste.
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Selamat siang, Cuaca di Selandia Baru belakangan ini panas sekali, Bahkan di salah satu area, suhunya mencapai hampir 39 derajat Celcius, Suhu terpanas setelah tahun 1940. Tingkat kelembaban yang tinggi membuat kita gampang lelah, dehidrasi, dan malas gerak.
Saya ingin berbagi resep Bulgur pilav yang mudah dan rasanya enak. Bulgur adalah sereal yang berasal dari butir gandum utuh yang telah retak dan sebagian dimasak. Bulgur merupakan sumber zat besi, kaya akan serat, dan rendah kalori. Tentunya bulgur menjadi opsi yang bagus untuk diet dan bisa jadi makanan pengganti nasi putih.
Bahan-bahan:
* 1cup bulgur, bersihkan, tiriskan ( Pakai bulgur yang kasar dan biji gandumnya berukuran kurang lebih sebesar beras, jangan yang halus)
* 1sdm Pasta tomat
* 1 Tomat (ukuran besar) potong kecil-kecil
* Garam
* Lada
* Bubuk paprika (jika ada)
* 2cup air panas/ kaldu (Jangan pakai air dingin)
Catatan :
Perbandingan bulgur dan air panas/kaldu adalah 1:2 dan jika tidak punya cup takaran standar , bisa pakai gelas untuk minum (gelas yang dipakai untuk menakar bulgur dan air harus berukuran sama)
Cara memasak :
Tumis bawang bombay sampai layu, masukkan pasta tomat sampai bau pasta tomatnya sedikit memudar, masukkan tomat dan bulgur.
Tambahkan 2 cup air panas (Saya pakai air kaldu rebusan ayam) lalu tutup dan masak bulgur di api sedang. Tambahkan garam, lada, bubuk paprika, dan penyedap rasa jika suka, tutup kembali dan biarkan sampai airnya tinggal sedikit.
Setelah itu, lapisi tutup panci dengan tisu makan atau handuk atau kain supaya uapnya terperangkap di situ ( Jangan gunakan handuk atau kain yang berbau detergen ). Matikan api dan biarkan kurang lebih 10 menit. Bulgur siap dimakan bersama ayam goreng, ayam bakar, telur ceplok, atau sesuai selera.
#resepmasakbulgurantigagal #how to cookturkishstyleauthenticbulgur #Belajarmasakmasakanturki
Easy Bulgur Pilaf
This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe for bulgur wheat.
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Authentic Lebanese Beef Kafta:
???? PILAF INGREDIENTS
2 tablespoons extra virgin olive oil
1 onion finely chopped
¼ cup tomato paste
1 vine ripe tomato finely chopped
¼ green pepper finely chopped
1 ½ cups fine bulgur wheat
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 can chickpeas rinsed and drained
3 cups chicken broth
1 tablespoon parsley finely chopped
INSTRUCTIONS
1. Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
2. Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.
3. Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.
4. Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.
5. Serve with chopped parsley and fresh vegetables, if desired.
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⏱️ TIMESTAMPS:
0:00 Introduction
0:36 Ingredients you’ll need
0:56 Adding in the ingredients
1:59 Cooking the ingredients
2:18 Serving the bulgur pilaf
2:59 Taste test
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#BulgurPilaf #Bulgur #Pilaf #Lebanese #LebaneseRecipe
Turkish Pilav (Pilaf) With Orzo | Best Turkish Side Dish
Turkish pilaf with orzo Şehriyeli Pilav is our favorite side dish at home that goes well with almost any Turkish dish. With browned orzo in butter, it has a nutty taste and with hints, it is very fluffy.
Here is the written recipe:
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Ingredients For Turkish Rice Pilaf With Orzo:
2 cups Baldo, Osmancık, Calrose, or similar long-grain rice that doesn't contain too much starch
1 tsp salt, 2 cups hot water to soak
4 tbsp orzo pasta
1 heaped tbsp butter
4 tbsp olive oil
salt to taste
3+1/4 cups hot water (or you can use some chicken stock)
Here is the plain classic Turkish Fluffy Pilaf recipe:
Ottoman Dish Mahmudiyye Recipe:
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Bulgur Recipe Bulgur Pilaf With Vermicelli | Bulgur Recipe Spicy And With Chicken Stock
#bulgurrecipe #bulgurpilaf
Homemade bulgur recipe bulgur pilaf is easy and delicious. Bulgur recipe with vermicelli, chicken stock and spicy recipe.
Ingredients:
150 g of cracked wheat, 60 g of vermicelli, 50 ml of oil, 50 g of margarine, 450 ml of chicken stock or water, half a teaspoon of black pepper, a little salt.
Bulgur with Vermicelli Recipe:
-Wash the bulgur in a strainer.
-Put 50 ml of oil and 50 g of margarine in a pan.
-Add 60 grams of vermicelli.
-Roast until it darkens a little.
-Add the bulgur and fry for 2 minutes.
-Add the chicken stock (or water) salt and pepper and close the lid.
-Cook over high heat until it boils. After boiling, continue to cook on low heat for 20 minutes.