How to cook Bulgur Wheat | Akis Petretzikis
Bulgur Wheat | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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How to Cook Bulgur Wanpot (Sierra Leone)
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Ingredients. bulgur wheat,Oil,pepper,onion,Fish,white maggie,jumbo.
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How to Make KISIR, Turkish Version Of Tabbouleh | An Incredibly Delicious VEGAN Appetizer Recipe! ????
Today, we're making a mouthwatering vegan appetizer that is perfect for any gathering: Kisir, the Turkish version of Tabbouleh! ???????????? Learn how to create this incredibly delicious and healthy dish packed with fresh herbs, tangy pomegranate molasses, and fine bulgur. Trust us, once you try this recipe, you'll want to share it with everyone! Let's dive into the world of flavors and create a scrumptious vegan treat together. ????
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KISIR RECIPE
1,5 glasses(2 cups,350 gr) fine bulghur wheat (widely known as couscous)
2 cups(530 ml) water
220 gr spring onion(1 big bunch)
200 gr parsley(1 big bunch)
5-7 sprigs of fresh mint
1.5 heaping tablespoons tomato paste
1.5 tablespoons pepper paste( you can use tomato paste if you can’t find pepper paste)
½ teaspoon black pepper
1 teaspoon salt
1,5 heaping teaspoons cumin
6-7 tablespoons olive oil
5 tablespoons pomegranate sour (pomegranate molasses, juice or you can use lemon juice as well)
Lemon
Lettuce
• First, put 2 cups of fine bulgur (widely known as couscous) in a large bowl and add 2 cups of half boiled, half room temperature water and cover with a plate. Set aside about 10 minutes. Bulgur will soak all water slowly.
• Meanwhile, mince 220 gr of parsley to give all flavors to bulgur and slice 220 gr of spring onion and 5-7 sprigs fresh mint. Make thinner slices for the white part of the onions.
• After bulgur swollen, add 6-7 tablespoons of olive oil, 1.5 heaping tablespoon of tomato paste, 1.5 tablespoon of pepper paste( If you can’t find pepper paste, you can use tomato paste instead of it), ½ teaspoon of black pepper, 1.5 heaping teaspoon of cumin and 1 teaspoon of salt. If you use salty pepper paste do not forget to taste to balance saltiness. Mix it until all ingredients come together.
• Then add all greens to the bulgur and mix again. It is important to mix the greens without squeezing too much.
• Add 5 tablespoons pomegranate sour to increase acidity. If you do not have pomegranate sour or molasses you can use lemon juice instead of it. You can always add some more olive oil if you want to.
• Cover the bottom of a large plate with lettuce. Put Kısır on lettuce without squeezing.
• Lastly, squeeze lemon juice on top and add lemon slices on side for the people who wants their Kısır with more lemon.
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.
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Bulgur Salad Mediterranean Recipe
Mediterranean Bulgur salad recipe.
Ingredients:
1 Cup (#3) Bulgur
4 oz (113g) Green Onions
1 oz (28g) Italian Parsley
7 oz (198g) (Canned or Pre-cooked) Green Peas
1/4 Cup Olive Oil
1 Small Onion
1 Tomato
1 Tbsp Tomato Paste
1 Lime
1 Tsp Ground Cumin
Crushed Red Pepper, Salt
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This Mediterranean Bulgur salad recipe is delicious and loaded with antioxidants.
One serving (3.5 oz / 100g) of this bulgur salad recipe contains more than 39 percent…Read More
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Turkish BULGUR PILAF - Superfood Dinner | Bulgur Wheat PILAVI with TOMATOES. Recipe by Always Yummy!
Cook this delicious & healthy Turkish bulgur pilaf filled with aromas and amazing tastes of middle eastern cuisine. Serve a bulgur pilaf as a main or side dish.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• tomato – 14 oz | 400 g
• bulgur – 14 oz | 400 g
• green bell pepper – 5 oz | 150 g
• onion – 4 oz | 120 g
• garlic – 3 cloves
• tomato paste – 1,5 tbsp
• water – 1,7 pt | 800 ml
• vegetable oil – 2 tbsp
• ground black pepper – ½ tsp
• red chili flakes – ½ tsp
• salt – ½ tsp
✅ You will need:
• pan or cauldron
• carving board
????Preparation:
1. Dice the onion, bell pepper and tomatoes, mince the garlic, rinse bulgur with warm water.
2. Heat a pan with the vegetable oil and fry the onion over medium heat for 3-4 minutes, add the garlic and fry for a minute more over medium heat stirring constantly.
3. Add the bell pepper and keep frying over medium heat for 3 minutes more.
4. Then add the tomatoes and fry for 3 minutes over medium heat stirring.
5. Add the tomato paste and fry stirring for a minute over medium heat.
6. Add the salt, black and red pepper, stir, add the rinsed bulgur and 1,7 pt | 800 ml of water, stir, bring to a boil, reduce the heat to low and cover with a lid, cook for 35-40 minutes until readiness.
7. Switch off the heat, stir neatly, cover with the lid and leave for 10 minutes.
8. Serve the bulgur pilaf hot as a main dish or side dish to fish or meat.