Koofteh dal adasi Recipe (Red Lentils & Bulgur)
How to make Koofteh Dal Adasi in easy steps. Koofteh Dal Adasi Recipe
Ingredients:
1 Cup Red Lentils
1/2 Cup Bulgur
2.5 oz (70g) Fresh Parsley
1 Tbsp Tomato Paste
1 Onion
1 Garlic Clove
2 Tbsp Vegetable Oil
1/4 Tsp Stew Seasoning (Advieh)
Salt, Ground Chili Pepper
Preparations:
1- Dice the onion.
2- Mince the fresh parsley.
3- Wash and clean the red lentils.
Directions: for details click: aashpazi.com/koofteh-dal-adasi
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Koofteh dal adasi (red lentils and bulgur) is served cold with a fresh lime. Red lentils are an excellent source of protein. It's one of the recommended ingredients for vegetarian and vegan foods.
Red Lentils contain good amounts of anti oxidants. They are known to be very beneficial to heart. They're also very high in dietary fiber.
Bulgur is also high in ... Read More
Cross-Utilization & Menu Plan Overs with Lentils: Lentil & Bulgur Pilaf
Chef Rebecca Peizer from The Culinary Institute of America shows us how to cross utilize a large batch of cooked lentils in various menu applications, from yogurt toppings, lentil burgers, lentil hummus, and lentil brownies. Any leftovers? Make this Lentil and Bulgur Pilaf with Yogurt, Carrots, Parsley, and Fried Onions.
Lentil & Bulgur Pilaf with Yogurt & Fried Onions
Ingredients:
1/2 cup (125 mL) canola oil
1 quart onions, peeled, thinly sliced
1 cup (250 mL) onions, finely minced
4 tomatoes, large, seeded
1 cup (250 mL) bulgur wheat, coarse
1 cup (250 mL) dry whole green lentils, rinsed
4 cups (1 L) vegetable stock or water
2 tsp (10 mL) salt
1/2 tsp (2 mL) ground black pepper
1 bay leaf
1 thyme sprig
1 lemon, zest and juice
2 cups (500 mL) Greek yogurt, plain, stirred smooth
1/2 tsp (2 mL) Chili Urfa or Aleppo, ground
as needed, parsley, chopped
Directions:
1. Heat half the oil in a 9- or 10-inch skillet. Add the sliced onions to the skillet and cook over medium heat, stirring often until golden, about 10 minutes. Remove onions with a slotted spoon and set aside to cool.
2. Add the minced onions to the oil remaining in the skillet and cook, stirring, over medium-low heat until golden.
3. Add the tomato pulp and cook, stirring, until thick and lightly caramelized, about 10 minutes.
4. Add the bulgur and lentils to the skillet and continue stirring.
5. Add the heated stock, salt, pepper, bay leaf, and thyme. Mix well and bring to a boil.
6. Cover and cook at a simmer over low heat until all the liquid has been absorbed, about 20 minutes.
7. Remove the skillet from the heat, stir in the remaining oil, lemon zest, and juice.
8. Serve warm with a dollop of yogurt and garnish with chili pepper, reserved onion strings, and parsley.
Produced by The Culinary Institute of America as an industry service to Lentils.org.
Recipe & Photo Copyright: Culinary Institute of America.
Vegan Balls | Fellah Kofte Recipe | Great Recipe for Falafel & Hummus Lovers
This week we are here with a vegan köfte recipe for you. Fellah köfte which can compete with 80% of the kebabs in Turkey, even 100% for a vegetarian. Star of the show for this recipe is the ever versatile bulgur which is an essential ingredient in Turkish cuisine. Bulgur is a type of cracked wheat and provides an excellent base for the flavours used in a recipe, absorbing them all like a sponge and leaving a party in your mouth with every single bite. I guarantee that you won't miss the meat with this budget friendly köfte.
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1 cup fine bulgur
½ cup boiling water
½ cup all-purpose flour
1 heaped tablespoon pepper paste
1 teaspoon cumin
1 teaspoon salt
For the sauce,
6 cloves garlic, crushed
3 tablespoons olive oil
1 heaped tablespoon tomato paste
1 heaped tablespoon pepper paste
2 good handfuls walnuts, chopped
10 sprigs parsley, chopped
5 sprigs spring onions, chopped
● Mix the bulgur and boiling water in a large bowl and cover with a plate. Let the bulgur soak the water and soften for five minutes.
● Add in the flour, pepper paste, salt and cumin.
● Knead until the mixture comes together and becomes smooth. Always wet your hands with cold water while kneading and press on the mixture with the palm of your hands.
● Pull apart small pieces from the dough, which are slightly bigger than a hazelnut and make small rounds of the mixture in your hands and don’t forget to wet your hands every time. Then make small craters in the center with your index (or little finger) finger. Shaping can take some time but if you have someone to help you it is easy and fun with some small talk or singing!
● While shaping them boil 1,5-2 L (6-8 cups) water in a large pot and add a teaspoon of salt to the water.
● Place the köftes in boiling water and cook for 10 minutes or until they float.
● It is time to make the delicious sauce while koftes are boiling.
● Heat the olive oil in a large pan on medium heat and add the half of the garlic and sauté for 30 seconds. Be careful not to burn the garlic or it becomes bitter.
● Add in the tomato and pepper paste and press with your spatula to distribute well. Sauté for a minute and add 2 ladles of cooking water from the pot while stirring
● Heat the walnuts in a pan for a couple of minutes. Just heating would do great you don’t have to toast or brown them.
● Take out the köftes with a strainer and add in the sauce.
● Add the walnuts, set aside some for topping, and the rest of the garlic. Adding raw garlic at the last minute adds another dimension of flavour and makes a huge difference in taste.
● Turn the heat off and add in the spring onions and parsley. Stir well and fellah köfte is ready to take you up to the clouds. Don’t forget to squeeze some fresh lemon juice just before eating.
● You can serve the dish as it is or there are different serving options for this beauty. It can be served on top of garlic yoghurt or add some purslane in the yoghurt and put some minced meat on top and it is a feast on its own.
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LENTIL BREAD Recipe ???????? Gluten Free, Flourless Alternative + Savory Lentil Cake with Cheese and Herbs
For years, like most people, I believed that bread should be made with wheat. But it is possible to make bread with almost any seed. Lentils are a good example of that. Today I want to show you how easy it is to turn lentils into a gluten free bread and also want to take this lentil bread to the next level by turning it into a magnificent savoury lentil cake.
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Lentil Bread
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 35 minutes
Serving: 6-8 people
2 cups red lentil
1 cup yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
Nigella & sesame seeds
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Wash the lentils well and soak in water for at least 4 hours, preferably overnight, for them to expand and soften.
• Sieve the lentils and add in the food processor. Pulse until it becomes a puree.
• Transfer some pureed lentil to a bowl then add the yoghurt, eggs, baking powder, salt, and olive oil into the processor. If your food processor is big enough to mix all ingredients there is no need to take out some of the lentil puree.
• Mix all ingredients (including the puree in the bowl) in the food processor and pulse until everything is smooth.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds.
• Place the tray into the oven and bake it for 35 minutes.
• Rest for about 30 minutes to cool and eat with loved ones.
Savoury Lentil Cake
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 1 hour and 10 minutes
Serving: 6-8 people
2 cups red lentil
1 cup of yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
250 g halloumi, diced
4 sprigs of spring onion, chopped
15 sprigs of dill, chopped
1/2 teaspoon black pepper
Nigella & sesame seeds
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Make the plain lentil bread mixture by following the steps above.
• Add the halloumi, spring onion, dill, and black pepper into the mixture.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds and put into the oven for about one hour and ten minutes.
• Let it rest for about 30 minutes to cool down and eat with loved ones.
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Lentil And Bulgur Patties From Armenia - Delicious Vospov Kufta !
Subtly spiced, delicious, those little beauties just jump into your mouth. Fully vegan and vegetarian, very economical and super healthy. Great finger food.
Easy and quick to make.
Ingredients for a large portion like in the video:
300 red lentils, 150 g fine bulgur, 1 large onion, 3 spring onions ( white part only), 20 g or so parsley, 1 tea spoon cumin, chilly optional, olive oil
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How to make Lentil Kofte - Armenian Cuisine - Heghineh Cooking Show
How to make Lentil Kofte - Armenian Cuisine - Heghineh Cooking Show
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