How To make Bulgur Breads
1 1/2 cups fine or medium bulgur
1 1/2 teaspoons salt
2 cups boiling water
1/2 cup minced onion
Approximately 2 cups unbleached hard white or all-purpose flour
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 towel. Serve warm. in diameter.
How To make Bulgur Breads's Videos
Bulgur pilaf with Fried Chicken , Bulgur Pilaf Recipe - Turkish Pilaf Recipe
اللهم صلي وسلم وبارك على سيدنا محمد وعلى آله وأصحابه أجمعين ????????????
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Bulgur pilaf with Fried Chicken, Bulgur Pilaf is a very popular turkish recipe . It has healthy ingredients and can be served with an auxiliary food or a main dish.
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Ingredientes:
1 tbsp of Butter
2 tbsp of Olive Oil
2 Carrots
2 cloves of Garlic
1 Onion chopped
1 fresh Red Pepper, 3 Green Peppers
3 Tomatoes chopped
1/2 tbsp of Red Pepper Flakes
1/2 tbsp Black Pepper
1/2 tsp dry Mint
Salt to taste
3 glasses of Bulgur
1 glass of boiled Peas
6 glass of Water, 1200 ml
2 whole Chicken legs
1 tsp of Salt
Red Pepper, Ginger, Turmeric, Thyme
Flour
1/2 tbsp Butter
2 tbsp Olive Oil
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#turkishcuisine
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Bulgur Wheat 101 | Everything You Need To Know
Learn everything you need to know about bulgur wheat in this video PLUS 2 easy and delicious recipes highlighting bulgur wheat!
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Yogurt Bulgur pancakes/ energy booster pancake!
#Yogurtpancakes
#YogurtBurgulpancakes
#highinproteinpancake
Bulgur is an edible cereal grain made from parboiled, cracked wheat. Its texture is similar to quinoa or couscous.
There are two main kinds of bulgur wheat: Instant bulgur wheat, also called fine-grain bulgur is common in health food store bulk bins and is usually used in tabbouleh recipes. This type of bulgur cooks in less than 5 minutes. Medium grain and coarse grain varieties of bulgur wheat are also available.
Protein: 3.08 g
Vitamin C: 0% 0.0 mg
Vitamin B6: 6% 0.083 mg
Vitamin E: 0% 0.01 mg
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Bulgar Wheat Pilaf Recipe | Bulgur Recipe | Wheat with Tomatoes | Healthy Rice Recipe
Bulgur Wheat Pilaf With Tomatoes
Ingredients
-2 cup of bulgur wheat
-2 tomatoes
-3 Italian peppers
-1 tbsp. of tomato paste
-1 tbsp. of butter
-4 tbsp. of cooking oil (corn oil)
-Half teaspoon of black pepper
-2 teaspoon of salt
Preparation
-Chop an onion finely and roast it in a big pot using some cooking oil.
-Keep roasting while you are adding grates tomatoes and choppend italian peppers.
-Add the butter and the salt.
-Wash the bulgar wheat and add it in to the pan, cook for 2 minutes and then add 3 glass of boiling water.
-Cook it untill the bulgur soaks in all the water. Then turn the heat of, and leave the pilaf for brewing for approx. 30 minutes.
-Serve when its warm.
Bon Appetit!
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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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LAPSI (bulgur wheat) BREAD RECIPE | No Yeast | Wheat Bread | Not Just Curryy
Recipe -
250 grams lapsi (bulgur wheat)
200 ml dahi (yogurt)
Mix and let rest for 2 hours
Grind the mixture with -
1 tablespoon oil
1 teaspoon sugar
1/3rd cup milk
3/4th teaspoon salt
Transfer the batter to a mixing bowl, if the batter is too dry, add water to adjust consistency
Then add-
1/2 teaspoon baking powder
1/4th teaspoon baking soda
1/2 teaspoon fruit salt (eno)
1 teaspoon oil (on the fruit salt)
OR
1 tablespoon lemon juice
Mix and transfer to baking tray (greased with oil)
Sprinkle some flour on the greased tray then bake.
Once the bread is baked, cover with wet cloth for 1.5-2 hours before slicing.
TIP- The bread paired very well with pesto
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#indianfoodmadeeasy #foodzeee #healthybreadrecipe #healthybreads #bulgurwheat #foodcreators #foodcreator #indianfoodbloggers #indianmeals #homemadebreads #daliyabread #snackfood #gharkakhana #notjustcurryy