TURKISH BULGUR PILAF || Bulgur Pilavı || Bulgar Wheat Pilaf Recipe || HEALTHY & DELICIOUS!
TURKISH BULGUR PILAF || Bulgur Pilavı || Bulgar Wheat Pilaf Recipe || HEALTHY & DELICIOUS!
In today's video, we show you how to make Turkish Bulgur Pilaf which is a classic staple dish in Turkish cuisine. Bulgur Pilaf (also known as bulgur pilaff, bulgur pilavı, or pilau) is made using bulgur wheat (or bulgar wheat). This Turkish Bulgur Pilaf not only tastes incredibly delicious, but it is also super healthy and nutritious too. Bulgar Pilavı can be served with grilled chicken, meats kofte, kebabs, vegetables, salads, or simply with herbed yogurt dips.
To make this Turkish Style Bulgur recipe, you will need:
2 tbs olive oil
1 tsp butter (you can omit the butter and use just olive oil to make this vegan)
1 onion chopped
salt to taste
2 garlic cloves chopped
1 small capsicum (bell pepper)
1/2 Turkish green pepper (or green chile to taste)
1 tbs tomato puree
2 grated tomatoes
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp dried mint
1 tsp dried thyme
freshly squeezed lemon juice (as per your taste)
1 and 1/2 cups coarse bulgur wheat
3 cups hot water
garnish with finely chopped parsley and lemon slices
You can view more Turkish recipes like Gözleme, Cacik, Ottoman sherbet and Adana Kebab, in our Turkish Recipes playlist here:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
Turkish Bulgur Salad - Kisir Recipe - Vegan
Easy Turkish Kisir Recipe - Bulgur Salad with Parsley.
Delicious Turkish Bulgur Wheat Salad with Pomegranate Molasses.
Kisir - 2 Servings
Vegan Turkish Recipes
Ingredients:
150g Bulgur (fine)
2 Scallions
1/2 Cucumber
Parsley
50g Tomato or Pepper Paste
1 Onion
3 Cloves Garlic
1/2 tsp Cumin
30 ml Lemon Juice (2 tbsp)
15 ml Pomegranate Syrup (1 tbsp)
Olive Oil
1 tsp Salt
EASY Bulgur Salad Recipe - Healthy Middle Eastern Salad
This will be the very best bulgur salad you will come across! This Bulgur salad is not only incredibly delicious but also extremely versatile and vegan-friendly. Use our ingredients list as a guideline and change herbs and vegetables according to your liking or what you have available. A healthy salad made with minimal effort and time spent. Who said salads are boring?
Ingredients:
- Bulgur 1 cup
- Ready to use chickpeas 1 can
- Bell pepper 1 medium sized
- Red onion 1 small size
- Cucumber 1 medium sized
- Garlic 2 cloves
- Fresh dill 1/2 cup
- Fresh mint 1/3 cup
- Salt 1 & 1/2 teaspoon
- Lemon juice 1/4 cup (freshly squeezed)
- Extra virgin olive oil 1/4 cup
- Ground black pepper 1/2 teaspoon
- Ground cumin 1 teaspoon
- Sugar 1 teaspoon (leave this out if you prefer a no sugar dressing)
Bulgur is made from the cracked parboiled groats of several different wheat species, most often from durum wheat. Bulgur is considered a whole grain, meaning that the entire wheat kernel — including the germ, endosperm and bran — is eaten.
Bulgur originated in the Middle East and can be traced back thousands of years. To this day, it’s a staple ingredient in many Middle Eastern and Mediterranean dishes.
Not only is bulgur tasty and quick to prepare but also very nutritious.
Because it’s a minimally processed grain, it maintains more nutritional value than more refined wheat products.
Bulgur contains a variety of vitamins and minerals, as well as a substantial amount of fibre.
Bulgur is a particularly good source of manganese, magnesium and iron and also slightly lower in calories than other comparable whole grains, such as brown rice or quinoa.
#easysalad #healthyeating #vegan
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Spicy bulgur salad!
Spicy bulgur salad known as kısır
Kisir Recipe | Turkish Bulgur Salad
We will be making a light but delicious salad today. We hope you enjoy it.
INGREDIENTS:
1 cup of fine bulgur
2 cups of boiled water
50ml of olive oil
1 tablespoon of tomato paste
1 dessertspoon of dried mint
Half a teaspoon of oregano
Half a teaspoon of black pepper
Half a teaspoon of cumin
1 teaspoon of salt
1 dessertspoon of pomegranate molasses
Half of a lemon's juice
5-6 stems of spring onion
30g of chopped parsley
4-5 leaves of lettuce
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How to cook bulgur wheat | Tabbouleh-style bulgur and mixed bean salad | Vegan recipe
In this Middle Eastern-Mediterranean inspired dish, mixed beans, cashews, dried apricots and fresh veg combine to create this wholesome tabbouleh-style salad. Bulgur is very easy to prepare and makes a great alternative to rice and pasta. Serve it as a main, side dish or make ahead for a filling and healthy packed lunch. Serves: 2 - 3
Ingredients:
For the salad:
1 cup (220g) cracked bulgur wheat
2 - 3 garlic cloves, chopped
2 tbsp olive oil or vegetable oil
1 ¼ cup (325ml) vegetable stock
400g can mixed beans, drained and rinsed
200g baby plum tomatoes, quartered and cut into small pieces
2 avocados, stoned, peeled and diced
2 spring onions, thinly sliced
75g dried apricots, chopped into small pieces
60g roasted salted cashews (or unsalted), coarsely chopped
20g fresh parsley leaves, finely chopped
5g fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp agave nectar
¼ tsp (or less) chilli flakes
fine salt, to taste
Method:
1. Prepare the bulgur: the bulgur to water ratio is 1:1 ¼ . To be sure you have the correct ratio, use measuring cups or the same container to measure both the volume of bulgur and water/stock.
2. Heat oil in a medium-sized non-stick saucepan (for serving 2, use a 16cm diameter lidded pan), and swirl it to cover the bottom of the pan. When hot, reduce the heat to low, add the garlic, and fry for about half a minute. Add the bulgur, combine well and toast over a high heat, stirring all the time, for about 1 or 2 minutes. Pour over the vegetable stock and bring to a boil. Then, remove from the heat, cover with a lid and set aside for at least 20 minutes so that the bulgur can cook and absorb all the water/stock.
3. In the meantime, prepare the dressing: combine olive oil, lemon juice, agave nectar, dry chillies and a pinch of salt in a small bowl and whisk until smooth and slightly thick.
4. When the bulgur is ready, fluff it with a wooden fork and tip it in a large serving bowl. Add the beans, tomatoes and spring onions and toss to combine well. Add the avocado, apricots, cashews, parsley and mint and stir again to combine everything well. Finally, mix in the dressing, taste and adjust any seasoning as necessary. Stir once more and serve.
#vegan #bulgur #tabbouleh