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.
SİNİ KÖFTESİ ????- Known As Kibbeh: Delish Bulgur Outside, Meat & Walnuts Inside + Vegetarian Version????
Call it Sini Köftesi, Kıbbeh or Bulgur pie… They all mean the same insanely amazing and heavenly dish; bulgur dough filled with nutty, sour and delicious minced meat. Beautiful both inside and out, this recipe is guaranteed to be a feast both to your eyes and your tongue! ????
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
Servings: 6-8
Difficulty: Medium
Prep time: 10 minutes
Cooking time: 10 minutes
Baking time: 30 minutes
For the bulgur dough
1 medium potato, quartered and thinly sliced
1+1/4 cup of water (310 ml)
1 cup fine ground bulgur (200 g, bulgur is boiled, dried and cracked wheat grains and it comes in different sizes for different use. You can buy it from Turkish markets or order online)
200 g minced meat, double ground, (fat-free or low-fat round, you can use 100% beef or 100% lamb)
1 teaspoon cumin
1 teaspoon red pepper flakes
1/2 teaspoon salt
1 heaped teaspoon red pepper paste (If you don’t have pepper paste, skip this and add more salt and ½ teaspoon sweet paprika)
3 pinches of black pepper
For the filling
200 g minced meat, double ground, (rib, you can use 100% beef or 100% lamb)
2 medium onions, diced
3 pinches of salt
3 pinches of black pepper
1 tablespoon butter
2 handfuls of walnuts, chopped
1 teaspoon pomegranate sour, also known as pomegranate molasses
(
3 tablespoons extra virgin olive oil, (40-45 ml)
A handful of raw pistachios (any nuts would work great)
Pickles
Savoury yoghurt
Fresh mint
• Place the potatoes with water in a medium saucepan and bring to boil. Turn the heat on low and simmer until potatoes are soft. Leaving some water in the pan will help softening the bulgur. Add in the bulgur. Mash and mix the potatoes with a fork and put the lid on. Set aside until bulgur is soft.
• Meanwhile, for the filling, heat a large frying pan on high heat and add the minced meat in. To sear the minced meat, sauté on high heat for a couple of minutes, stirring occasionally. Cooking on high heat will help to keep minced meat juicy by sealing it.
• Add in the onions when the minced meat turns brown. I know, the amount of onion looks like too much for the minced meat but onions will keep the mixture moist and full of flavour, so you won’t end up with a dry minced meat.
• Turn the heat down and sauté for 10 minutes until onions are transparent. If some of the mixture sticks to the pan and gets brown, add some hot water and scrape the bottom to bring back all the flavours back to the mixture.
• Season with the salt and black pepper.
• Add in the butter and walnuts and cook for another minute.
• Pour in the pomegranate sour and turn the heat off. Set aside to cool it down. For the vegetarian version you can grate cheese or sauté mushroom with onions like minced meat.
• Preheat your oven to 180 C (355 F) on upper and lower heat, without fan. Position the rack in the middle shelf of the oven.
• Transfer the potato bulgur mixture in a large bowl. Add in the minced meat, cumin, red pepper flakes, red pepper paste, salt and black pepper.
• For the vegetarian version, use 1,5 potatoes for the dough. Add two egg whites and three tablespoons flour.
• Knead the dough until well combined for about six minutes or you can use a food processor. Take a handful of mixture and flatten in your hands, if there are small crack on the sides, add some hot water to soften the mixture or it will break.
• Divide the dough in two pieces, one being slightly larger.
• Cover the bottom of a round tray (around 30-35 cm/12-14 in) with olive oil and spread the larger piece by pressing.
• Place the filling which is by then at room temperature on top. Leave 1 cm (around the thickness of your finger) gap from the sides.
• Place the other piece of the dough on plastic wrap and flatten by pressing. You can wet your hands to make it easier to roll out. Plastic wrap will prevent the dough from sticking to your worksurface and make it easier to transfer on top of the filling.
• Flip the dough with plastic wrap and cover the filling. Merge the top and the bottom part of the dough with the help of a wooden spatula. Wetting, again, will help easing the process.
Rest of the recipe is in the comments section ????
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
►The handcraft products that we use in our kitchen:
Delicious Bulgur Pilaf recipe as a Maincourse| Bulgur Pilaf with Mushrooms that feels like meat!????????
Bulgur Pilav with Leeks, Carrots & Delicious Mushroom
This creamy bulgur pilav is full of veggies; carrot, leeks and delicious mushrooms which are treated like meat. Bulgur is healthy, easy to make, economic and always delicious! Plus a great way to eat vegetables.
#veggiesrecipe #vegetablesrecipe #pilafrecipe #veggiebulgurpilaf
Servings:2-4
Difficulty: Medium
Prep time: 5 minutes
Cooking time: 20 minutes + 15 minutes resting
2 leeks, sliced diagonally
300 g mushrooms, roughly chopped
3 large cloves of garlic, thinly sliced + 3 large cloves of garlic, thickly sliced
1,5 cups coarse bulgur
1 heaped tablespoon tomato paste, or you can use 100-150 g tomato puree
1 carrot, grated
1 heaped tablespoon meatball seasoning mix ( , or you can find the spice mixture below for this recipe)
1 tablespoon butter
6 tablespoons olive oil
4 cups boiling water
5 pinches of salt
A pinch of red pepper, optional
For serving,
Strained yoghurt
Parsley
Red pepper flakes
Sour pickle juice
• Heat a large frying pan (preferable ceramic coated). Pour in 2 tablespoons olive oil, then add the leeks and toss with a good pinch of salt on high heat until partially browned. Transfer them on a plate.
• Pour 2 tablespoons olive oil to the pan and toss the mushroom like leeks. Add in thinly sliced, 3 cloves of garlic. After a minute add the meatball mix and toss for another 30 seconds. Add the mushrooms on leeks. Wipe the pan if there is any spice left to prevent them burning.
• Add in the butter 2 more tablespoons olive oil to the pan. After butter melted, add the rest of the garlic. Add the tomato paste and mix until paste loosen.
• Mix in the bulgur and stir until all of the bulgur mix with the tomato paste.
• Put back in the leeks and mushrooms. Add 3 pinches of salt and red pepper. Give it a good stir.
• Pour in the boiling water and transfer the pan on a smaller burner. Simmer for 15-20 minutes until some juice of the pilav left. This way pilav will be creamy and not dry.
• Then, turn off the heat and cover the pan with a clean kitchen towel. Put the lid on and let it rest at least 15 minutes.
• After resting, mix in the carrot and transfer on a serving dish. Make a hole in the centre and place the yoghurt in. Then sprinkle some parsley and red pepper. If you have some pickle juice pour a ladle on the pilav and insanely delicious, vegetarian dream bulgur pilav is ready!
To make the spice mix, mix a teaspoon of cumin, a teaspoon red pepper, a levelled teaspoon garlic powder and half teaspoon black pepper.
CHECK OUT OUR ETSY SHOP:
JOIN:
SUBSCRIBE:
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
►The handcraft products that we use in our kitchen:
Cooking 3 whole Ducks in Tandoori Oven with Walnuts. Bulgur Pilaf Recipe.
Hello Friends.
Please share the video to support our channel.
You can subscribe to our channel here:
Today we are cooking 3 whole ducks with walnut in tandoori oven.
In our channel we will show you our village life, village houses, countryside life style, Azerbaijani cuisine, village cooking, and other natural life style. Also we will show you how to cook delicious dishes on campfire, tandoori. And will show how to make different kind of samovar tea from organic spices, flowers.
Sit back, and watch till end. Don't forget to Subscribe our channel.
Ingredients:
????️Walnut
????️Onion
????️Plum paste
????️Salt
????️Pepper
????️Paprika
????️Duck
????️Thyme
????️Tomato paste
????️Vegetable oil
????️Duck fat
????️Tomato
????️Dried barberry
????️Bulgur
#Duck#OutdoorCooking#SamovarTea
How to make nut roast
For more recipes and tips visit:
Subscribe here:
Can't get BBC Good Food magazine in the shops right now? Get the next 3 issues delivered for just £12.50 with no obligation to continue, and cancel at any time:
Get more offers from olive magazine and BBC Easy Cook:
Bulgur Köfte mit Joghurt | Bulgur Köfte with Yogurt | Sömelek Köfte - #Shorts
Heute haben wir Sömelek Köfte, eine regionale Spezialität aus Kahramanmaraş, zubereitet ???? Es sieht nicht nur gut aus, sondern ist auch ein sättigendes und leicht zuzubereitendes Gericht ????
Today we prepared Sömelek Köfte, a regional specialty from Kahramanmaraş ???? It not only looks great, but is also a satisfying and easy-to-make dish ????
Bugün memleketimizin ❤️ yöresel lezzetlerinden biri olan Kahramanmaraşın Sömelek Köftesini yaptık ???? Hem gösterişli, hem doyurucu, yapımıda çok kolay olan bir yemek ????
Instagram:
TikTok:
Pinterest:
#shorts #YouTubeShorts
Alle wichtigen Links, Link zum Blog und Impressum:
#yemek #food #cooking #tarif #rezept #recipe #vlog #kochen #umihito #umihito.vlog #simplerecipe #schnellerezepte #Köfte #bulgur #mantı #pasta #İçliköfte #yoğurt #yogurt #joghurt #meatballs #salad #salat #salata
Note: We are the creators of these videos and own the rights to them. We do not allow reposts of our videos without proper permission.