How to use bulgur to make a French style Tabbouleh | Mediterranean recipes
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Mixed VEGETABLE BULGUR || Easy, Tasty, Healthy! Veggie Bulgur. Recipe by Always Yummy!
Deliciously healthy mix of wholegrain carbs, veggies and spices makes this dish a light and boosting with energy. Serve bulgur with veggies as a main course or side dish. It perfectly fits a meat, chicken or fish.
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✅ Ingredients:
• bulgur – 9 oz | 250 g
• 1 bell pepper
• fresh frozen peas – 4 oz | 120 g
• frozen green beans – 3 oz | 100 g
• garlic – 4 cloves
• carrot – 5 oz | 150 g
• bulb onion – 5 oz | 150 g
• vegetable oil – 2 tbsp
• butter – 1 oz | 30 g
• parsley – 2 tbsp | 10 g
• scallion – 3 stalks
• salt – 1,5 tsp
• ground black pepper – ½ tsp
• water – 3 cup | 750 ml
✅ You will need:
• carving board
• saucepan
• pan
????Preparation:
1. Dice all the vegetables finely.
2. In a saucepan melt the butter with 1 tbsp of vegetable oil and fry the bulgur for 3 minutes over medium heat, add the water and 1 tsp of salt, stir, bring to a boil and cook over low heat until full water entry for about 20 minutes.
3. Heat a pan with the vegetable oil, fry the bulb onion and garlic over medium heat for 3 minutes.
4. Add the carrot, green peas and beans, bell pepper, ½ tsp of salt, ground black pepper and keep frying over low heat for 10-12 minutes.
5. Add the prepared bulgur into the pan and combine with the veggies.
6. Switch the heat off, add the chopped up parsley and scallion and combine.
7. Serve your bulgur with veggies hot.
✔︎Advices:
1. You can use frozen vegetables as well as fresh ones. If frozen, it is recommended to defrost them naturally.
How to cook bulgur wheat | Tabbouleh-style bulgur and mixed bean salad | Vegan recipe
In this Middle Eastern-Mediterranean inspired dish, mixed beans, cashews, dried apricots and fresh veg combine to create this wholesome tabbouleh-style salad. Bulgur is very easy to prepare and makes a great alternative to rice and pasta. Serve it as a main, side dish or make ahead for a filling and healthy packed lunch. Serves: 2 - 3
Ingredients:
For the salad:
1 cup (220g) cracked bulgur wheat
2 - 3 garlic cloves, chopped
2 tbsp olive oil or vegetable oil
1 ¼ cup (325ml) vegetable stock
400g can mixed beans, drained and rinsed
200g baby plum tomatoes, quartered and cut into small pieces
2 avocados, stoned, peeled and diced
2 spring onions, thinly sliced
75g dried apricots, chopped into small pieces
60g roasted salted cashews (or unsalted), coarsely chopped
20g fresh parsley leaves, finely chopped
5g fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp agave nectar
¼ tsp (or less) chilli flakes
fine salt, to taste
Method:
1. Prepare the bulgur: the bulgur to water ratio is 1:1 ¼ . To be sure you have the correct ratio, use measuring cups or the same container to measure both the volume of bulgur and water/stock.
2. Heat oil in a medium-sized non-stick saucepan (for serving 2, use a 16cm diameter lidded pan), and swirl it to cover the bottom of the pan. When hot, reduce the heat to low, add the garlic, and fry for about half a minute. Add the bulgur, combine well and toast over a high heat, stirring all the time, for about 1 or 2 minutes. Pour over the vegetable stock and bring to a boil. Then, remove from the heat, cover with a lid and set aside for at least 20 minutes so that the bulgur can cook and absorb all the water/stock.
3. In the meantime, prepare the dressing: combine olive oil, lemon juice, agave nectar, dry chillies and a pinch of salt in a small bowl and whisk until smooth and slightly thick.
4. When the bulgur is ready, fluff it with a wooden fork and tip it in a large serving bowl. Add the beans, tomatoes and spring onions and toss to combine well. Add the avocado, apricots, cashews, parsley and mint and stir again to combine everything well. Finally, mix in the dressing, taste and adjust any seasoning as necessary. Stir once more and serve.
#vegan #bulgur #tabbouleh
TURKISH BULGUR PILAF || Bulgur Pilavı || Bulgar Wheat Pilaf Recipe || HEALTHY & DELICIOUS!
TURKISH BULGUR PILAF || Bulgur Pilavı || Bulgar Wheat Pilaf Recipe || HEALTHY & DELICIOUS!
In today's video, we show you how to make Turkish Bulgur Pilaf which is a classic staple dish in Turkish cuisine. Bulgur Pilaf (also known as bulgur pilaff, bulgur pilavı, or pilau) is made using bulgur wheat (or bulgar wheat). This Turkish Bulgur Pilaf not only tastes incredibly delicious, but it is also super healthy and nutritious too. Bulgar Pilavı can be served with grilled chicken, meats kofte, kebabs, vegetables, salads, or simply with herbed yogurt dips.
To make this Turkish Style Bulgur recipe, you will need:
2 tbs olive oil
1 tsp butter (you can omit the butter and use just olive oil to make this vegan)
1 onion chopped
salt to taste
2 garlic cloves chopped
1 small capsicum (bell pepper)
1/2 Turkish green pepper (or green chile to taste)
1 tbs tomato puree
2 grated tomatoes
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp dried mint
1 tsp dried thyme
freshly squeezed lemon juice (as per your taste)
1 and 1/2 cups coarse bulgur wheat
3 cups hot water
garnish with finely chopped parsley and lemon slices
You can view more Turkish recipes like Gözleme, Cacik, Ottoman sherbet and Adana Kebab, in our Turkish Recipes playlist here:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
Bulgur & Lentils: Easy Mujadara Recipe
Get the recipe here:
Ingredients
1 cup Bulgur wheat
1 bay leaf
1 cup green or brown lentils
2 cups water or stock
salt, to taste
freshly cracked black pepper to taste
3 large onions, halved and thinly sliced
1/3 cup olive oil or more
1/2 teaspoon ground cumin
lemon wedges for serving
Garnish: finely chopped parsley
Instructions
Sort the lentils. Rinse and drain.
Bring 5-6 cups of water to a boil. Add the bay leaf and a teaspoon of salt along with the lentils. Cook for 15 minutes and then drain the water.
In the meantime add the onions to a shallow skillet. Season with a heavy pinch of salt and add the olive oil. Cook the onions over medium-heat until golden. About 20-25 minutes. Remove from the heat and set aside.
Add the bulgur, cooked lentils, salt, pepper, cumin, and 2 cups of water or stock to a pot. Bring to a boil. Reduce the heat to low and simmer for 20-25 minutes. Fluff and transfer to a serving platter.
Top with the caramelized onions and garnish with parsley and lemon wedges.
The mujadarah pairs well with Greek yogurt and a cucumber salad.
Kali Orexi!
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Why Did Not I Know About This Recipe Before? | The Most Delicious Bulgur Recipe | Subtitles :????⚙????
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How to make bulgur soup? I make bulgur soup with minced meat for you today. It was a soup that you would want another plate of. You can easily make this very delicious soup. soup recipes. bulgur recipes. bulgur soup recipe. turkishtastyrecipes .
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A list of materials :
Half a tea glass of olive oil. ( 50 ML ).
150 grams of minced meat.
40 grams of butter.
30 grams of tomato paste.
20 grams of wheat flour.
Grated, 2 tomatoes.
1500 ML of boiled water.
150 grams of bulgur.
150 grams of chickpeas.
Red powdered pepper.
Black pepper.
Salt.
Mint.
Lemon juice.
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#turkishtastyrecipes , #souprecipe , #bulgur