Cyprus Kolokotes
Cyprus Kolokotes.
Here I introduce to you one of my family’s fall favorites, kolokotes traditional Cyprus pumpkin pies filled with pumpkin, bulgur, raisins, and spices. This recipe has been in my family for as long as I can remember. The kolokotes sweet and savory flavor makes them perfect for breakfast or as a snack with a cup of coffee or a glass of wine. It is very common to make this kolokotes recipe during the fasting period, especially before Christmas and Easter, since they are vegan. Enjoy!
Ingredients for the filling:
1 1/2 pound butternut squash or pumpkin (about 3 cups), peeled and chopped into small 1/2 inch pieces
1 cup raisins
1/2 cup coarse bulgur wheat
1/3 cup olive oil
1 tbsp sugar
2 tsp cinnamon
1 tsp salt
1 tsp black pepper
Ingredients for the dough:
3 cups bread flour
1 cup all-purpose flour
1 tbsp sugar
1 tsp salt
1/2 cup olive oil
1 tbsp vinegar
1 cup of warm water
Firni | Bulgar Porridge | Indian Muslim Style Dessert for Briyani | Dessert Recipe | Broken Wheat
Hey all!!!! Here is a Rich & Special Dessert for Briyani that is Bulgar Porridge. It’s very tasty to have after briyani.
Flavorous Recipes By Safri - Go Homemade With Safri’s Recipes
#brokenwheat #bulgar #firni #briyani #dessertrecipe #simpledessert #dessert #bulagarporridge #bulgarrecipe #brokenwheatrecipe #porridge #bulgaroatsporridge #flavorousrecipes #safrirecipes
Ingredients
Bulgar-1 cup (Broken Wheat)
Water-2 cups (For Soaking)
Ghee-2 tblspn
Cinnamon stick-1 (Medium size)
Cloves-3
Cardamom-3
Cashews-15
Raisins-15
Water-5 cups (For Cook the Bulgar)
Sugar-1.5 cups (Or according to your taste)
Milk powder-1/4 cup
Milk-1 cup
Oats-1/4 cup
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Crunchy Bulgur Bowls Recipe #PlantBased #HealthyEating #NutrientrichFoods
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Moroccan Bulgar Bowl With Savoury Orange Dressing Recipe
This delightful dish features a harmonious blend of flavors and textures. The Savory Orange Dressing combines sweet orange, nutty tahini, and tangy apple cider vinegar. It's paired with fragrant bulgur wheat, veggies, and topped with crunchy pistachios and refreshing mint, creating a satisfying and nourishing plant-based meal.
YIELDS: 2 Servings
PREP TIME: 20 mins
TOTAL TIME: 20 mins
Ingredients:
Bulgar Preparation:
1 cup organic bulgur, dry, fine or medium grind
2 ½ cups vegetable broth (unsalted, preferably homemade)
1 tsp ground cumin
A dash of ground cinnamon
½ tsp onion powder
¼ tsp salt (optional)
1 tsp organic lemon zest (zest before squeezing the juice)
1 tbsp lemon juice (freshly squeezed)
Dressing:
1 medium orange, sweet variety, peeled
1 tbsp tahini
1 tbsp organic apple cider vinegar
¼ tsp salt (optional)
¼ cup cilantro (optional, roughly chopped)
Water (as needed)
Bowl Ingredients:
1 cup organic spinach (chopped)
1 cup organic corn (frozen, thawed)
1 cup Moroccan Spiced Chickpeas (link in directions, or plain cooked chickpeas)
¼ cup red onion (finely diced)
¼ cup cranberries (unsulfured)
2 tbsp mint or parsley (minced)
2 tbsp pistachios (optional, chopped, +2 Tbsps.' as needed)
Instructions:
1. Cook the bulgur: Add the bulgur, vegetable broth, cumin, cinnamon, onion powder, salt (if using), and lemon zest to a stovetop pot. Bring to a boil, then simmer, cover, and cook for approximately 10 minutes until the bulgur is tender and most of the liquid is absorbed.
2. Make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.
3. Prepare your spinach: If you’d like your spinach slightly cooked, add it to a colander. Once the bulgur is finished cooking, transfer it to the spinach in the colander (just in case there is liquid left with your bulgur) and stir until the spinach is tender.
4. Assemble your bowl: Divide the bulgur and spinach between two bowls as well as the corn, chickpeas, and red onion.
5. Drizzle the desired amount of dressing on top of each bowl.
6. Top with cranberries, mint, and pistachios, if using.
Chef's Tips and Substitutions:
1. Instead of Moroccan Chickpeas, use plain cooked chickpeas.
2. Use orange zest and juice instead of lemon for the bulgur.
3. Substitute cilantro with mint or parsley.
4. Replace cranberries with raisins.
5. Use yellow or white onion instead of red.
6. For nut-free, use sunflower or pumpkin seeds instead of pistachios.
7. For gluten-free, use quinoa or millet instead of bulgur wheat.
8. Preparation and Storage:
Make the bulgur, dressing, and Moroccan Chickpeas ahead of time for convenience.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
#SavoryOrangeDressing #MoroccanBulgurBowl #PlantBasedDelight #HealthyEating #NutrientRich
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Salad with Peeled Wheat and Shrimps by foodNezz
A traditional peeled wheat recipe from Greece made with a different mood! You will be amazed at how good the combination of peeled wheat and shrimps tastes.
Disclaimer: It is very important to know that you need to prepare a day ahead for this salad. You will need to boil the hard peeled wheat the previous day for half an hour and then cover it in a towel and put it in the freeze for a night. If you don’t do that you are putting yourself in grave danger.
It goes without saying that if you are allergic to any of the ingredients, please don’t try this salad.
We will show you how to the base salad mix, how to prepare tasty shrimps, and the combination of them all.
Pro tips: Prepare the day before the pealed wheat and use it only then. Roasted sesame seeds will give the dish a different taste so try it out.
Try it out if you are looking for something completely different.
Recipe ingredients:
Good appetite and lover for cooking, Preparation time: 1 day ahead for the wheat and 40-70 minutes
Mix preparation:
1k of boiled hard peeled wheat, 100gr walnuts, 100gr roasted almonds, 50gr pine nuts, 80gr brown raisins, 80gr blond raisins, 80gr roasted sesame seeds, balsamic syrup, Syrup de agave, salt, olive oil, cinnamon, nutmeg, mahlep, 500gr shrimps, 2-3tbs sweet chili sauce
Enjoy and share the joy!
Martha Stewart Makes Basic Breads 3 Ways | Martha Bakes S2E9 Basic Breads
Whether you are a beginner or seasoned pro, you'll welcome Martha's expert tips and tricks for making basic breads at home. In this episode, she shares a variety of options, including white, multigrain, rand rye.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 2 Episode 9, on PBS.
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00:00 Introduction
00:47 White Bread
07:26 Multigrain Bread
15:51 Rye Bread
Full Recipes:
Multigrain Bread -
Rye Bread -
White Bread -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Basic Breads 3 Ways | Martha Bakes S2E9 Basic Breads
Kollyva or Koliva Funeral and Memorial Boiled Wheat - Κόλλυβα
Kollyva - Funeral and Memorial Boiled Wheat
BY: Greek Cooking Made Easy
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Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παρακάτω λίνκ!
NOTE: This video is bilingual. The recipe is written in English. Turn volume ON to hear the recipe read out in Greek ????.
ΣΗΜΕΙΩΣΗ: Αυτό το βίντεο είναι δίγλωσσο. Η συνταγή είναι γραμμένη στα Αγγλικά. Ανεβάστε την ένταση του ήχου στο βίντεο, για ακουστική περιγραφή της συνταγής στα Ελληνικά ????.
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Serves about 10 persons
Kollyva or Koliva is a sweet dish based on boiled wheat. It is used liturgically in the Greek and Eastern Orthodox Church to commemorate the dead.
This is my very own, specially prepared recipe for Kollyva as I have made it many times in remembrance of my beloved father who passed away very early ????????.
You will notice that they are very rich in nuts and fruits and that is to remember and honor my Father's memory and his way of living. He was always leading a generous, dignified and majestic life. This is a small tribute to his loving memory!
Suitable for vegans and fasting.
INGREDIENTS:
300 gr / 10.5 oz / 1.5 cups Wheat
A pinch of Salt
2 lt. Water
60 gr / 2.1 oz / 0.5 cup All-purpose Flour
70 gr / 2.5 oz / 0.5 cup Sesame Seeds
100 gr /3.5 oz /0.8 cup coarsely chopped Walnuts
100 gr /3.5 oz /0.8 cup Roasted Almonds coarsely chopped
100 gr /3.5 oz /0.8 cup coarsely chopped Hazelnuts
2-2.5 tbsp. ground Cinnamon
Optional: 1/2 cup Pine nuts
2 tbsp. Parsley finely chopped
200 gr/ 7 oz/ 1.5 cup Pomegranate Seeds
100 gr/ 3.5 oz/ 0.5 cup mixed Raisins eg. Sultanas & Currants
For coating:
About 160 gr / 5.6 oz / 1 cup Powder (icing) Sugar sifted
Optional for decorating:
Silver Candy
White Candy
Koufeta (sugar glazed Almonds)
Almonds
Ground Cinnamon
Κόλλυβα
BY: Greek Cooking Made Easy
Σερβίρει περίπου 10 άτομα
Τα Κόλλυβα είναι ένα γλυκό με βάση το βρασμένο σιτάρι. Χρησιμοποιείται τελετουργικά στην Ελληνική και Ανατολική Ορθόδοξη Εκκλησία για να τιμήσουμε τους νεκρούς.
Αυτή είναι η δική μου, ειδικά διαμορφωμένη συνταγή για Κόλλυβα, όπως την έχω φτιάξει πολλές φορές για να μνημονεύσω τον αγαπημένο μου πατέρα που πέθανε πολύ νωρίς.
Θα παρατηρήσετε ότι είναι πολύ πλούσια σε ξηρούς καρπούς και φρούτα επειδή έτσι θέλω να θυμάμαι και να τιμήσω τη μνήμη του Πατέρα μου και τη ζωή του. Έζησε μια γενναιόδωρη, αξιόλογη και μεγαλοπρεπή ζωή. Αυτό είναι ένα μικρό αφιέρωμα στην αγαπημένη του μνήμη!
Κατάλληλο για Βίγκαν και νηστεία.
ΥΛΙΚΑ:
300 γρ / 10,5 oz / 1,5 φλ. Σιτάρι
Μια πρέζα αλάτι
2 lt. Νερό
60 γρ / 2,1 oz / 0,5 φλ. Αλεύρι γ.ο.χ.
70 γρ / 2,5 oz / 0,5 φλ. Σουσάμι
100 γρ / 3,5 oz / 0,8 φλ. χοντροκομμένα Καρύδια
100 γρ / 3,5 oz / 0,8 φλ. Αμύγδαλα καβουρδισμένα και χοντροκομμένα
100 γρ / 3,5 oz / 0,8 φλ. χοντροκομμένα Φουντούκια
2-2,5 κ.σ. Κανέλα σκόνη
Προαιρετικά: 1/2 φλ. Κουκουνάρια
2 κ.σ. Μαϊντανός ψιλοκομμένος
200 γρ / 7 oz / 1,5 φλ. Σποράκια από Ρόδι
100 γρ / 3,5 oz / 0,5 φλ. ανάμικτες Σταφίδες, π.χ. Σουλτανίνα & μικρές μαύρες σταφίδες
Για επικάλυψη:
Περίπου 160 γρ / 5,6 oz / 1 φλ. Ζάχαρη Άχνη κοσκινισμένη!
Προαιρετικά για διακόσμηση:
Ασημένιες Καραμέλες
Άσπρες Καραμέλες
Κουφέτα
Αμύγδαλα
Κανέλα