How To make Bulgur Bread 2
1 1/2 c Fine or medium bulgur
1 1/2 ts Salt
2 c Boiling water
1/2 c Minced onion
Approximately 2 cups -unbleached Hard white Or all-purpose flour Recipe by: BAKERS' DOZEN (ALFORD AND DUGUID)SHOW You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process. Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well- floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is. When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient. To bake, have your oven preheated to 450 degrees with baking stone or quarry tiles in place on a rack in the
bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well- floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen between 8 and 10 inches in diameter. =============== Reply 21 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z - TVFN (50 OR SO) To: TMVM93B SHARON KLINGER Date: 11/15 From: TMVM93B SHARON KLINGER Time: 0:59 AM -----
How To make Bulgur Bread 2's Videos
Healthy Organic Bulgur Wheat Bread (Liberian Rice Bread) -Mama Jojo The Fasting Lady
I put a spin to the Liberian Rice Bread Recipe. I used Bulgur Wheat instead of Cream of Rice. Bulgur wheat is a healthier choice. I used the Goya Brand.
Ingredients
Bulgur Wheat
Banana
Agave
Baking Soda
Ginger
Almond Milk
Nut Meg
Olive Oil
Raisins.
Vegan Bulgur Pies Stuffed with Tahini Onion and Curry | Bulgur Bread
Please note: I added 1 tablespoon salt in the stuffing (optional) or to your liking.
For the stuffing
5 pounds diced onion
1 1/2 cups thick tahini
4 tablespoons of curry powder
1 1/2 tablespoons salt or to your liking
For the dough
1 1/2 cups fine bulgur ( Tabula bulgur # 1 )
2 1/2 pounds all purpose flour
1 1/2 tablespoon salt
1 tablespoon fennel seeds ground
1 tablespoon caraway seeds
1/2 cup vegetable oil
1 cup warm water
1 1/2 tablespoon dry yeast mix with 1 tablespoon sugar and one cup of hot water
2 tablespoons of tomato paste mixed with half a cup of cold water
Koofteh dal adasi Recipe (Red Lentils & Bulgur)
How to make Koofteh Dal Adasi in easy steps. Koofteh Dal Adasi Recipe
Ingredients:
1 Cup Red Lentils
1/2 Cup Bulgur
2.5 oz (70g) Fresh Parsley
1 Tbsp Tomato Paste
1 Onion
1 Garlic Clove
2 Tbsp Vegetable Oil
1/4 Tsp Stew Seasoning (Advieh)
Salt, Ground Chili Pepper
Preparations:
1- Dice the onion.
2- Mince the fresh parsley.
3- Wash and clean the red lentils.
Directions: for details click: aashpazi.com/koofteh-dal-adasi
For more recipes visit Us:
Koofteh dal adasi (red lentils and bulgur) is served cold with a fresh lime. Red lentils are an excellent source of protein. It's one of the recommended ingredients for vegetarian and vegan foods.
Red Lentils contain good amounts of anti oxidants. They are known to be very beneficial to heart. They're also very high in dietary fiber.
Bulgur is also high in ... Read More
Tabbouleh | Bulgur Recipe | Bulgur Wheat Recipe | How to Make Bulgur Wheat | Easy Lunch Recipes
Tabbouleh - ish....an easy lunch recipe that only requires a bit of chopping! It lasts for days in the fridge, which makes healthy lunches super easy. If you’ve wondered how to make bulgur wheat, it’s the easiest of easy grains. Bulgur and boiling water is all that is needed.
Thanks for watching, liking and subscribing. It’s much appreciated ????
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Bulgur
1c Bulgur (185g)
2c Water
Salad
1 Lemon
4-5 Garlic cloves
2T Olive Oil
1.5t Salt, kosher (or to your taste, feel free to start with less)
0.5t Black pepper (or to your taste, feel free to start with less)
540ml Chickpeas
Cherry Tomatoes, couple of handfuls, you can add more as you go!
Cucumber, I used 3/4 of one but again you can add more if you want
1 Bunch Parsley
0.5 Bunch green onions, more is better but you can add more as you go!
25g Capers (2T)
Bulgur, cooked
Greens (arugula is awesome)
Feta (optional but very much tasty)
Grab the full recipe here:
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Cookbooks I highly recommend:
Chloe Flavor
Salad Samurai
Show Up For Salad
Minimalist Baker
Bowls
Bread Illustrated
Bread Bread Bread
Tools I adore:
Green Handle Cookie Scoop
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Proofing Basket
1/4 Sheet Pan (Small and Useful)
1/2 Sheet Pan (Cookie Sheet)
Reusable Produce Bags
DISCLAIMER: This video was not sponsored. The description may contain affiliate links, which means if you click on one of the product links and make a purchase, I may receive a small commission. This helps support my channel and allows me to continue to make videos like this. Thank you for the support! Much appreciated.
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0:00 - Intro
0:04 - How to Make Bulgur
0:21 - Dressing & Veggies
1:58 - Plate & Taste
2:33 - Tasting Notes
2:40 - Outro
#Tabbouleh #Recipe #BridgesTestKitchen
Turkish Restaurant Style Bulgur Recipe | Very easy, healthy bulgur pilaf
Hey guys,
Ok so we recreated the bulgur pilaf that is commonly served at Turkish restaurants. You will find that it's so easy to make and very filling. Plus it's healthy and only takes a couple of minutes to make!
I used coarse bulgur, which you can find in many shops. The one I used had some vermicelli in it but you can use whatever you like.
If not, here's the link to find it on Amazon
I also used tomato paste and pepper paste, which I bought in jars. These are so useful to add simple flavours to your dishes and I would highly recommend having some in the fridge.
I used canned tomatoes with the skins peeled. You can just use fresh tomatoes (about 2 tomatoes) instead. Or use passata which is much smoother.
For 2 cups of bulgur, I used 3 1/2 cups of water in total (including the stock).
This gives you about 4-6 servings. Bulgur tends to be very filling.
The cooking time really depends on whether the bulgur has cooked or not. I would say check it after 20 mins. In the video, the bulgur had softened but I left it quite wet as over time, it tends to dry out.
Any questions? Put them in the comments below
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Coarse Bulgur Veggies
With great pleasure, we introduce Coarse Bulgur Veggies. This recipe is simple and easy to prepare, same way you would prepare your Fried Rice. Add this to your list of favourite meals. Feel free to adjust the ingredients for flavour and texture that suits your requirements. #WeLikeOlyke olykefoods.com #Recipes #Bulgur #Diet #Veggies #FriedRice
Ingredients
• 1 cup coarse bulgur wheat
• 2 tbsp coconut/olive oil
• salt + pepper to taste
• 1 clove garlic onion
• 1 red + 1 green pepper
• fresh ground pepper
• salt + 1 stock cube
• 1 cup broccoli, 1 cup tomatoes, ½ cup sweet corn
Directions
1. Place the bulgur in a large bowl and combine with boiling water. Cover and allow to sit until tender and water absorbed.
2. Place cooking pan over medium heat and pour 2 tablespoon of coconut oil in the pan, heat for 30 secs. Add chopped garlic + onion, stir and allow to fry for 1 min. Then add pepper + sweetcorn, stir and allow to cook for another minute.
3. Mix bulgur and fried veggies, add stock cube, salt + ground pepper to taste. Cover the pan and allow the mixture to cook for a minute or two. Stir and turn off the heat. Serve with sliced tomatoes and broccoli.