Kisir Rezept türkischer Bulgursalat | gesund, diättauglich und vegan | Kikis Kitchen
Brandneu: Unser Shop ist nun endlich online mit über 100 Produkten ????
Hallo ihr Lieben,
ich werde oft gefragt, ob ich auch leckere gesunde und vor allem diättaugliche Rezepte posten kann. Deshalb zeige ich euch heute mein Rezept für Kisir, einem türkischen Bulgursalat mit vielen guten und gesunden Zutaten :) ob als Beilage oder Hauptmahlzeit, Kisir schmeckt zu jeder Tageszeit ????
▶️ Portionen: 8
Zutaten:
• 450 g Bulgur (Köftelik Bulgur, gibt es in türkischen / arabischen Supermärkte in der Reis-Abteilung)
• 260 ml kochendes Wasser
• 1,5 EL Tomatenmark
• 1,5 EL Paprikamark (ich nehme gern das Süße)
• 1,5 TL Salz
• 1/2 Gurke
• eine Hand voll Petersilie
• 2 Tomaten
• 5- 6 Fruhlingszwiebeln
• 1/2 Kopf Eisbergsalat
Für das Dressing:
• 1 Zitrone
• 6 EL Olivenöl
• 2 EL Granatapfelsirup (Nar Eksisi)
❤ Folgt mir auf Instagram:
Falls euch das Video gefallen hat, freue ich mich über einen Daumen nach oben und ein Abo, damit ihr kein Video mehr verpasst :)
Nährwerte pro Portion:
339 kcal / 1419 kJ
46 g Kohlenhydrate
8 g Eiweiß
13 g Fett
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Turkish Lentil & Bulgur Kofta - Vegan Lentil Balls
Fancy a bite from a tender and spicy meatball that' actually does not contain meat? Then this popular Turkish recipe made with red lentils and bulgur is perfect for you, especially if you're a vegan or vegetarian.
In Turkey, this delicious fingerfood is called mercimek köftesi and they are usually served as cold appetizers as a finger food at social gatherings. They are great for parties, very easy to make, quite cheap to prepare and loved by everyone.
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Ingredients:
• 1 cup red lentils
• 1.5 cup bulgur (fine or medium)
• 1 onion
• 5 green onions
• 1 bunch of parsley (50 g)
• 5 tbsp olive oil
• 1 tbsp chili paste
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp chili flakes
• 2 tsp salt
• ½ lemon (juice)
• 2 cups of water
• Lettuce, pomegranate molasses and lemon slices to serve
#lentil #bulgur #mercimekköftesi
How to make the best vegetarian chili of your life
Get the recipe for this incredible chili:
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
Cast iron skillet:
Knives: (get $5 off using code nisha)
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
Vegan Borghol bi Banadoura Recipe: Bulgur Wheat & Tomatoes, Chili Paste, Olive Oil & Dried Mint
#Lebanon #Cookingathome #CookinginLebanon #MadeinLebanon #لبنان #borghol #bulgurwheat #tomatoes #doitathome #easyrecipe
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Borghol bi Banadoura Recipe: Bulgur Wheat and Tomatoes with Chili Pasta, Olive Oil & Dried Mint
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وصفة برغل ببندورة: برغل قمح وطماطم مع معجون الفلفل الحار وزيت الزيتون والنعناع المجفف
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Some photos I liked that you can check:
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“Lebnen A7la Balad Bel 3alam” and I’ve been trying to prove it since 2012. I’m Anthony Rahayel, passionate Lebanese, dental surgeon by profession, professional photographer, advocate of great food, blogger, YouTuber, influencer, marketing expert and TV presenter; having one and single aim, that is to show Lebanese and the world, “The Lebanon as not seen on TV”. I have founded Lebanon’s street food market “Souk el Akel” and won the award of “World Street Food Blogger of 2019”.
Since 2012 I’ve had only one goal – To uncover the real face of Lebanon, not the one that makes headlines on international television shows, but the real, the amazing, traditional and authentic Lebanon. It is that Lebanon I seek to broadcast far and wide. A Lebanon full of life, passion and vitality, full of people who are producing the most wonderful dishes, meals, desserts and much, much more.
NoGarlicNoOnions with its food blog (5,000 articles to date), Youtube channel (130,000 subscribers), Instagram account (150,000 followers), google maps (600 million views) and Facebook page (95,000 followers) aims to discover the heroes behind this marvelous country, spread happiness and revive “Paris of the Middle East”.
With every day that goes by and every discovery made and every new venture developed, the aim is one. My aim is to keep people connected to each other and to their roots, to make everyone enjoy, smile when they taste something good and unique, to discover the endless food artisans available across the country... creating a positive and rich environment that allows us all to embrace what we have and embrace life.
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You are watching another video by #NoGarlicNoOnions #AnthonyRahayel
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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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Best Damn Vegan Chili
Full Recipe:
Seriously, I’m not one to brag but this Chili recipe has placed MANY TIMES now in various Chili Cookoffs. I’m not kidding, and it not only came in 2nd place against nine other NON-Vegan entries... it happened in TEXAS!
For even more recipes, be sure and visit my blog at
Music: Temptation by Chris Haugen