How To make Bulgur Bread 3 Part 1
1 1/2 c Fine or medium bulgur
1 1/2 ts Salt
2 c Boiling water
1/2 c Onion; mince
2 c Unbleached hard white or
All-purpose flour; approx The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor. The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with minced onion. The breads bake quickly in the oven. Bulgur breads go wonderfully with cheese, or strong flavors. Leave them to dry out and use as crackers, or wrap in a cloth to keep chewy and supple. 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 tb warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tb water and process. Continued In Part 2. -----
How To make Bulgur Bread 3 Part 1's Videos
This Bulgur Pilaf Is The Best! #turkishfood #bulgur #cooking #shorts
Let's make fluffy Turkish bulgur pilaf. So easy so good!
1 big onion
5 tbsp olive oil
3-4 sweet green peppers
1 capia peppers
1 tbsp each tomato and red pepper paste (skip pepper paste if you can't find)
2 cups coarse bulgur
1 tsp salt, black pepper, paprika
4 cups hot water or meat stock
Sweet Bread with Bulgur | Baklava
#baklava #bulgur #sweetbread
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Ingredients:
21 g fresh yeast
1 tbsp. sugar
200 ml milk
2 eggs
600 g flour
1/2 tbsp. salt
250 g bulgur
600 ml water
10 tbsp. vegetable oil
200 g walnuts
300 g sugar
500 ml water
Bake 20-25 min at 200 C.
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Bulgur wheat and kūmara loaf | Healthy recipes
Here’s a lovely recipe for a savoury kūmara loaf that would go well with a meal or in a lunch box.
Get the full recipe on our website:
Ingredients (4 serves)
• 1 cup bulgur wheat
• 1 cup boiling water
• 1 1/2 cups grated kūmara (1 kūmara)
• 1 1/2 cups grated carrot (2 carrots)
• 2/3 cup grated cheese
• 4 eggs
• 250g cottage cheese
Method
• Place the bulgur wheat in a bowl and pour over the boiling water. Cover and let it sit for 30 minutes
• Heat oven to 180°C
• Spray or wipe 1 large or 4 mini loaf tins with a little oil
• When the bulgur wheat has absorbed the water add the remaining ingredients and mix well
• Spoon into the loaf tins
• Bake for approximately 30 minutes
• Remove from oven and serve with a salad and relish.
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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.
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Butternut Squash Bulgur Wheat Loaf
Butternut Squash Bulgur Wheat Loaf is a simple but delicious recipe idea that is easy to prepare, and meets our dietary requirements. You can try it with other vegetables of your choice, such as ripe or unripe plantain. #WeLikeOlyke olykefoods.com #recipes #bulgur #butternut #diet
Ingredients
• 320 g butternut squash peeled, coarsely grated
• 2/3 cup raw bulgur wheat plus 2/3 cup boiling water for rehydrating it
• 2/3 cup approx. 70g cheddar cheese, coarsely grated
• 1 garlic clove finely chopped
• 1/2 teaspoon onion granules
• 2 tablespoons olive oil plus a little more for greasing the tin
• 1 teaspoon fine sea salt plenty of pepper
• Lemon zest for garnish optional
Instructions
1. Place the bulgur wheat in a bowl, add 2/3 cup boiling water and leave to stand, covered, for 15-20 minutes.
2. Preheat the oven to 375 F/ 190 C/ gas mark 5. Grease a medium size loaf tin with a little oil and line with non-stick baking paper. Set aside.
3. In a large bowl combine the butternut squash, cheddar, garlic, onion granules, oil, salt and pepper and bulgur (once it's cooled down a little). Stir thoroughly. Tip into the baking tin, press down to make the loaf more solid, drizzle with a little oil and bake for 40 minutes.
4. Remove from the oven and leave in the tin for 5 minutes. Lift from the tin and place on a large plate. Serve sliced, sprinkled with some lemon zest and a drizzle of olive oil.
Have I been washing rice wrong
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