Bulgur Salad With Hummus & Mint Yogurt Dip
Today I have a recipe for you; a delicious hot (or cold) bulgur salad, with pita bread, homemade hummus and homemade mint yogurt dip. This recipe is all vegetarian and can easily be made vegan by leaving out the yogurt dip or substituting vegan yogurt! For more videos subscribe to my channel here
If you are curious about how to make your own easy and creative projects have a look at all of my DIY tutorials here:
Ingredients you'll need:
I don't like cooking with set measurements, so use however much of these ingredients as you personally like.
Hummus 00:10
Chickpeas
Garlic
Lemon juice
Olive oil
Salt
Paprika
Bulgur salad 01:25
Bulgur
Carrots
Chickpeas
Sundried tomatoes in oil
Raisins
Onion
Garlic
Ras el hanout
Fresh mint (for garnishing)
Mint yogurt dip 03:43
Greek yoghurt
Lemon juice
Salt
Pepper
Fresh mint
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Turkish Meal Prep! Chicken With Veggies And Bechamel Buğu Kebabı + Soup & Bulgur Pilaf
I am preparing a full meal in one hour with a chicken dish, soup, and bulgur pilaf. Buğu Kebabı is a chicken dish with vegetables and bechamel sauce, similar to a casserole. I am also making a nutritious and delicious yogurt soup with tiny meatballs and chickpeas in it and a bulgur wheat pilaf with vermicelli. I am going to give you the tips on how you can easily make it all in one hour prep.
Ingredients For the Chicken With Veggies & Bechamel Sauce
1 cup fresh or frozen green peas
1-2 carrots
1 chicken breast or boneless chicken thigh
1 onion
3-4 sweet green and 1 red pepper
2 medium-size tomatoes
salt, black pepper, cayenne pepper or red pepper flakes to taste (the heat of the dish and type of peppers you want to add depends on you)
1 tsp oregano
For the bechamel sauce:
3 tbsp olive oil
1 tbsps butter
1 heaped + 1/2 tbsp all-purpose flour
2 cups of whole milk
salt
For the top of the dish, 1 cup shredded mozzarella or kashar or any oozing cheese :)
Here is the recipe for Lebeniye Soup:
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Bulgar and spinach pilaf - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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Bulgur Cups filled with Onion and Raisins
Grab this healthy vegan snack anytime you feel hungry, or serve it as an appetizer along with the meal.
Taste the intense flavor of caramelized onion and sweet flavor of raisins with a crunch of walnuts, from the first bite.
Bulgur cups are baked with no oil.
Have easy instructions and are enjoyable to prepare.
Fill them up with the included recipe of onion and raisins, or ground beef mix.
A phoenix Cookbook Signature Collection.
Facebook.com/Phoenixcookbook
Bulgur dough
- 1.5 cups fine Bulgur
- 1 big boiled Potato
- 2 tbsp Olive oil
- 3 tbsp Flour (whole wheat)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Thyme
Filling
Medium heat
- 1/4 cup Olive Oil
- 3 v.big Onions
- 1/2 cup Raisins
- 1/2 cup Walnuts
- 1 tbsp Sumac
- 1 tbsp Pomegranate Molasses
- 1 tsp Salthealth
How To Make Turkish bulgur Pilaf
Ingredients
2 cup coarse bulgur wheat
2 tomatoes roughly chopped
2 medium-sized onion, peeled and finely chopped
2 green , red sweet pepper, finely chopped
3 cups hot water
2 finely chopped garlic cloves
1 tbsp butter
1 tsp cumin
1tbsp paprika
salt
EASY Bulgur Salad Recipe - Healthy Middle Eastern Salad
This will be the very best bulgur salad you will come across! This Bulgur salad is not only incredibly delicious but also extremely versatile and vegan-friendly. Use our ingredients list as a guideline and change herbs and vegetables according to your liking or what you have available. A healthy salad made with minimal effort and time spent. Who said salads are boring?
Ingredients:
- Bulgur 1 cup
- Ready to use chickpeas 1 can
- Bell pepper 1 medium sized
- Red onion 1 small size
- Cucumber 1 medium sized
- Garlic 2 cloves
- Fresh dill 1/2 cup
- Fresh mint 1/3 cup
- Salt 1 & 1/2 teaspoon
- Lemon juice 1/4 cup (freshly squeezed)
- Extra virgin olive oil 1/4 cup
- Ground black pepper 1/2 teaspoon
- Ground cumin 1 teaspoon
- Sugar 1 teaspoon (leave this out if you prefer a no sugar dressing)
Bulgur is made from the cracked parboiled groats of several different wheat species, most often from durum wheat. Bulgur is considered a whole grain, meaning that the entire wheat kernel — including the germ, endosperm and bran — is eaten.
Bulgur originated in the Middle East and can be traced back thousands of years. To this day, it’s a staple ingredient in many Middle Eastern and Mediterranean dishes.
Not only is bulgur tasty and quick to prepare but also very nutritious.
Because it’s a minimally processed grain, it maintains more nutritional value than more refined wheat products.
Bulgur contains a variety of vitamins and minerals, as well as a substantial amount of fibre.
Bulgur is a particularly good source of manganese, magnesium and iron and also slightly lower in calories than other comparable whole grains, such as brown rice or quinoa.
#easysalad #healthyeating #vegan
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