Peppers stuffed with minced meat and bulgur. Seasonal recipe.
A light dish for a family lunch or dinner. Seasonal vegetables with minced beef and bulgur a nice healthy meal for the whole family.
Ingredients:
300 g minced beef
1 onions
2 teaspoons of paprika
150 g bulgur
2 eggs
Salt, pepper
400 g sour cream
200 g tomatoes
2 cloves of garlic
50 g parmesan
Bulgur Wheat Recipe | How To Cook Bulgur | Bulgur Recipe #60
Bulgur Wheat Recipe | How To Cook Bulgur | Bulgur Recipe
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✔ I N G R E D I E N T S
1 cup bulgur
2 cups water
vegetables: Carrot, bell peppar, beans, cauliflower,
1 tsp ginger (minced)
Fresh Coriander leaves
½ slice lemon
1 tsp sugar (optional)
1½ tsp salt
2 tsp oil
1 small onion
1 tsp Ghee/clarified butter
1 green chili (chopped)
Cashew nuts
Peanuts
½ tsp mustard
1 tsp lentils (urad dal/black gram, split chickpea)
curry leves
red chili
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My Favorite Snack: ????️ Meatless Cigkofte, Spicy Vegan Bulgur Patties
Legend has it that cig kofte was first made by the mother of the Prophet Abraham or an unknown hunter by beating bulgur and game meat with stone during the famine. According to the legend, on the order of Nemrut that no house's chimney will smoke, food is started to be cooked without fire. This is how this recipe first invented.
Isot or Urfa biber, also called urfa pepper or isot pepper is a salty, spicy, deep maroon colored Turkish chile pepper sold in flakes. The pepper is mostly cultivated in the Urfa region of south eastern Turkey and turns to a deep red color as it ripens on the plant. It’s then sun-dried and sealed in bags to “sweat” at night, preserving the pepper’s natural oils on its skin. This sweating gives the peppers the desired dark red or maroon color. Isot has a delicious and complex flavor that can add depth and spicy, smoky nuance to any dish, especially to Cigkofte.
????️ Isot pepper:
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Ingredients:
• 2 cups fine bulgur, 400 g
• 1 onion, finely chopped or grated, 200 g
• 5 - 6 cloves of garlic, minced, 20 g
• 1 cup crushed or grated tomatoes, 200 g
• 80 g isot / Urfa biber, 8 tbsp, 1/2 cup - Isot pepper:
• 40 g pul biber, Turkish chili flakes, 4 tbsp, 1/4 cup
• 5 tbsp tomato paste, 80 g
• 2 tbsp chili paste, biber salcasi, 30 g
• 2 tsp ground cumin
• 1 tbsp paprika or cayenne chili powder
• 2 tsp kofte spice (or mix 2 part cumin, 1 part black pepper, paprika, chili, allspice, coriander powder)
• 1 tbsp salt
• 1 cup olive oil, 200 ml
• ¼ cup pomegranate molasses, 50 ml
• Juice of 1 lemon, ¼ cup, optional
• 1 cup / 200 ml cold water or 1 cup crushed ice
• Extra lemon juice and olive oil to shape the patties
• Lettuce leaves, fresh mint, lemon wedges to serve
Instructions:
1. Grate or very finely chop the onion squeeze the juice and grate the garlic, transfer into a large tray
2. Add 1 tbsp salt and knead for a few minutes until the onion juice is released and softened
3. Add 5 tbsp tomato paste, 2 tbsp chili paste (biber salca), knead and mix until combined
4. Add the bulgur, mix and knead for 5 minutes until combined
5. Crush the peeled tomatoes or finely grate them using a hand grater
6. Add 1/2 of the crushed tomatoes into the bowl
7. Knead 10 mins until the bulgur soaks the liquid and feels dry
8. Soak the isot and pul biber in 1/2 cup olive oil, mix and let them sit for 10 mins
9. Add the soaked spices, rest of the tomatoes and knead for another 5 mins until
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Chili sin Carne – Das ultimative vegane Chili
Hier geht es zum Rezept:
Das vegane Chili ist einfach und gesund mit haltbaren Lebensmitteln aus dem Vorrat zubereitet. Ich koche das Chili sin Carne gerne in grössen Mengen vor.
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How Authentic KISIR is made, a classic Turkish Bulgur Salad
Today we're making Kisir, a favorite bulgur salad from Turkey, this version from the city of Hatay is packed with flavors, giving it a unique tangy and herby flavour. This is a must have recipe for every household in Turkey and one of the most served side dishes in large gatherings.
Usually served with tender lettuce leaves, the classic version has a reddish color due to chili and tomato paste mixture.
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Ingredients:
• 2 cups bulgur (fine bulgur)
• 2 tbsp Turkish tomato paste
• 3 tbsp Turkish chili paste
• 80 ml pomegranate molasses (extra to garnish)
• 1.5 cups water (room temp.)
• 1/2 cup olive oil, 100 ml
• 2 tsp salt
• 3 tsp chili flakes
• 2 tsp ground cumin
• 1 bunch of parsley
• 1 bunch fresh mint
• 8 spring onions
• Juice of a lemon (optional)
• Lettuce leaves, tomato slices and pickled cucumber to garnish and serve
Instructions:
1. Add 2 cups of bulgur into a large mixing bowl or tray
2. Add 2 tbsp tomato paste and 3 tbsp chili paste.
3. Gradually and slowly add water while kneading and mixing it
4. Continue kneading and adding room temp water (1.5 cups in total) until the bulgur is evenly mixed with the paste and has a nice red color.
Note: Some recipes suggest soaking the bulgur in warm or hot water, but I prefer the old school method with cold (room temp) water, which results in a better texture and enhanced flavor.
5. Once the bulgur is nicely mixed, red and fully absorbed the water, add the salt, cumin and the chili flakes
6. Add 50 ml of the pomegranate molasses and continue kneading and mixing until combined.
We will use the rest of the pomegranate molasses for the garnish
7. Once all ingredients are blended, add ½ cup olive oil and mix for another 3 – 4 minutes to combine
8. The final texture should be soft but still fluffy not sticky like a paste
9. Roughly chop the green parts of the green onions and finely chop the white parts
10. First add the chopped green onions and mix to combine and blend the flavors
11. Finely chop the parsley and the mint leaves and add into the bowl
12. Now gently mix the chopped parsley and the mint to combine without overworking the herbs
13. Serve with tender lettuce leaves, tomato slices and pickled cucumbers and garnish with the remaining pomegranate molasses.
14. Eat in a lettuce or wine leaves wrap with tomato slices and pickles. Add lemon juice to taste.
Note: In some recipes, lemon juice is also used at the beginning, but this classic recipe usually does not have lemon juice as it's mainly flavored with pomegranate molasses.
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Kabob Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.