Turkish Chicken Kebab and Bulgur Pilaf Recipe
This delicious Shish Taouk was crafted with Turkish Quick Marinade. Serve as a kebab, or serve with our delicious Wild Garden Heat & Serve Bulgur Pilafs for a delicious meal in minutes.
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Bulgur pilaf with Fried Chicken , Bulgur Pilaf Recipe - Turkish Pilaf Recipe
اللهم صلي وسلم وبارك على سيدنا محمد وعلى آله وأصحابه أجمعين ????????????
*Welcome to Sameena´s kitchen*
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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دقيقة من وقتك .....
واذكُر ربكَ إذا نسِيت.
- سُبحان الله????.
- الحمدلله????.
- الله أكبّر☁.
- أستغفرالله????.
- لا اله الا الله✨.
- لاحول ولا قوة الا بالله????.
- سُبحان الله وبحمده????.
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- لا اله الا انت سُبحانك ربي
أني كنت من الظالمين????.
- حسبي الله لا اله الا هو عليه توكلت
وهو رب العرش العظيمّ????.
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- اللهّم صل وسلم على نبينا محمد☀.
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- اللهّم ألهمنا الشهادة عند الموتُ????.
- اللهّم أجرني من النار❄
Chicken With Bulgur
Chicken with Bulgur {Bulgur bitfeen}
Ingredients,
2 cups Bulgur # 3 or # $.
3 Tsp. Vermicelli Pasta.
One can 15 oz Garbanzo Beans, or you can use dry Garbanzo soaked in water a night before and boil it with the Chicken.
Chicken, you can use one whole chicken, or half chicken or breasts only, or thighs & drums with or without bones. Bioled.
One pack 15 oz Mushrooms. Cut sliced.
1 large Onion chopped.
5 Gloves Garlic minced with ½ tsp. salt.
2 Tsp. Butter.
½ cup Extra Virgin Olive Oil divided.
Spices, ½ tsp. Salt, ½ tsp. Cumin, ½ tsp. Cinnamon, ½ tsp. Nutmeg. ½ tsp Black Pepper. Or use what you like.
4 ½ Cups Water. To make the broth.
For Boiling the Chicken add 1 small Onion sliced, 2 Bay Leaves, 1 stick Cinnamon, & 1 tsp Salt.
Cooking method, Please watch the video.
dutchovengear.com
Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish
Today we have a great recipe that is one of our absolute favorites. It's important to us both as heritage, and as how healthy and bereketli it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!
#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı
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2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper
To garnish:
Pickles
Savory yogurt
• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!
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Turkish Style Chicken Bulgur Pilaf
Turkish Style Chicken Bulgur Pilaf / Pulao
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Bulgur is a whole grain made from cracked wheat, most often from durum wheat. It's packed with vitamins, minerals and fiber and considered a Superfood.
Fiber-rich foods like bulgur may reduce chronic disease risk, promote weight loss and improve digestion and gut health. It's easy to cook and can be added to many dishes, including salads, stews and breads.
It is a common ingredient in cuisines of many countries of the Middle East and Mediterranean Basin.
In this video, I'm making my version of Bulgur pilaf with chicken. I use 2 cups bulgur, cleaned and soaked in water for 30 mins. Below are the ingredients and cooking instructions :
INGREDIENTS (2-3 servings)
400g bone-in chicken
2 cups bulgur
1 medium tomato. Preferable chopped or mashed
1 tablespoon tomato paste ( I didn't use it this time)
1 medium onion sliced
3 cloves of garlic - chopped
2 bay leaves
1 Capsicum (Bell pepper) - chopped
1 Green chilli - cut
Half a lemon - juiced
Salt
Paprika powder - 1 - 1 1/2 teaspoon
Cayenne pepper powder - 1 teaspoon
Chili powder (to marinate chicken) - a pinch
Olive oil
DIRECTIONS
Pan sear the marinated chicken in a shallow pan until browned and slightly cooked
Keep a side the seared chicken pieces
In the same pan, add in a little oil and sautee onion, garlic and the peppers with bay leaves
Add in salt, stir in for 2 minutes.
Once the onions have browned, add in the tomatoes
Give it a couple of minutes until the tomatoes are well incorporate
Add in paprika and cayenne pepper powder
Add the chicken pieces back into the pan and let it cook for several minutes
Its time to add in the liquid. You can use plain water or any kind stock (meat or vegetable)
I added 4 cups of water for 2 cups of bulgur wheat.
You can use 1 1/2 as well, but look out for the consistency
Squeeze in lemon
Let the chicken boil/cook for 10 - 15 mins, to absorb all the beautiful flavors
Add in the soaked bulgur wheat and stir evenly.
You can add any spice powder/aromatics at this time to futher flavor the dish.
Nutmeg/Cumin or Moroccan spices are flavourful examples.
Cover the pan and let it simmer until the bulgur has absorbed all the liquid.
Pilaf is ready. Enjoy it !
Thank you for watching my video. And If you enjoyed it, please subscribe to my channel, leave a like and share your comments below.
''CHICKEN AND BULGUR PILAF'' IN ONE POT RECIPE - Easy And So Delicious
CHICKEN AND BULGUR PILAF IN ONE POT RECIPE - Easy And So Delicious
Music: Yemen Turkusu - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you an incredibly delicious recipe. I use bulgur and add 2 cups chicken stock into the pan, bulgur absorbs lots of water. You can also prepare this dish with rice or pasta, but make sure to reduce added stock to 1 - 1/2 cups. Also when chickens are nearly done, cook&drain pasta in salty boiling water, following the package directions. I give the other instructions during the video.
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INGREDIENTS (2-3 servings)
750 gr. (1.65 pounds) bone-in chicken thighs
1 cup bulgur (or rice or 1/2 packet pasta)
2 medium tomatoes and carrots
1 large onion
1 real tablespoonful tomato paste
1 bay leaf - 3 cloves garlic
Chopped parsley for garnishing
Ground cummin
Salt & pepper
Olive oil
DIRECTIONS
Remove bones from the chickens then rinse the bones and place in a big pan.
Cover with water, add 1 bay leaf, 1 tsp salt and a pinch of pepper.
Bring to a boil over medium heat, to prepare the chicken stock.
Meanwhile, rinse and pat dry the chickens.
Drizzle with olive oil and rub, making sure to cover well.
Sprinkle a pinch of cumin, salt and black pepper on top and rub them again.
Repeat the same for both sides, set aside.
Please make sure to wash your hands each time you touch raw meat!
Peel the onion and chop into cubes.
Peel the carrots, remove the stems of tomatoes, rinse.
Finely chop the carrots first, then tomatoes in a blender.
Rinse and drain bulgur (or rice) set aside.
When the stock comes to a boil, using a spoon skim off the foam.
Reduce heat and let simmer, leaving the lid slightly ajar.
Heat a large pan for 3-4 minutes, over medium high heat.
Place the chickens into the pan, skin side down.
Cook until golden brown, for about 4-5 minutes per side.
Check for doneness then carefully turn them.
Be very careful not to burn yourself from the splattering oil!
Transfer the chickens into a plate, reduce heat to medium low and let the pan cool.
Put the pan back on the fire, add the onions.
Sprinkle a pinch of salt and pepper and saute for about 5 minutes, stirring occasionally.
Add the carrots and cook another 3 minutes.
Add the garlic cloves.
Add the tomato paste and cook for about 1 minute, stirring constantly.
Then add tomatoes and mix well.
Scoop 1 cup chicken stock and add into the sauce.
Season to taste, you can also add hot paprika if desired.
Add the chickens into the sauce, cover and cook for about 15 minutes.
When the cooking time is up, add 1 more cup stock.
(Add 1/2 cup if using rice or pasta.)
Add bulgur (or rice) into sauce and mix gently.
If using pasta, just keep cooking the chickens.
Sprinkle a pinch of salt, mix again.
Cover and cook for about 15-20 or until cooked through, over the lowest possible setting.
In the meantime, you can prepare a delicious, easy soup with the remaining stock, if desired.
Remove the bones and bay leaf from the stock, turn off the heat.
Melt 1 real tablespoonful butter in a pan then add 1 tbsp flour and cook for 1-2 minutes stirring constantly.
Add 1 tbsp tomato paste and some sweet paprika, keep stirring.
Slowly add 1/2 cup water and beat well using a wire whisk.
Drain and add the stock into the soup pan, beat again.
You may add some hot water, if the remaining stock is less than 5-6 cups.
Season to taste.
Bring to a boil then add 1/2 cup any type of tiny pasta and a handful chopped parsley.
Simmer for 10-12 minutes, leaving the lid slightly ajar.
Stir occasionally, to prevent them sticking to the bottom of the pan.
Check for doneness then turn off heat.
There you have an easy, yummy and quick homemade soup :)
Check pilaf for doneness then turn off the heat.
Cover the pan with paper towels then the lid, let rest for about 10-15 minutes.
This might also be a good time to start cooking pasta, if using.
Mix the pilaf gently then place in a serving dish, arranging the chickens on top.
If using pasta remove chickens from the pan, add cooked&drained pasta into the sauce and mix well.
Then plate and place chickens on top.
Garnish with chopped parsley and serve hot.
This is one of best bulgur dishes I have ever eaten, along with delicious chicken!
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.