How To make Bulgur Bread 2
1 1/2 c Fine or medium bulgur
1 1/2 ts Salt
2 c Boiling water
1/2 c Minced onion
Approximately 2 cups -unbleached Hard white Or all-purpose flour Recipe by: BAKERS' DOZEN (ALFORD AND DUGUID)SHOW You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process. Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well- floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is. When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient. To bake, have your oven preheated to 450 degrees with baking stone or quarry tiles in place on a rack in the
bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well- floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen between 8 and 10 inches in diameter. =============== Reply 21 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z - TVFN (50 OR SO) To: TMVM93B SHARON KLINGER Date: 11/15 From: TMVM93B SHARON KLINGER Time: 0:59 AM -----
How To make Bulgur Bread 2's Videos
Bulgur Wheat Recipe | Turkish Bulgur Wheat | Healthy
#bulgur #bulgurwheat #turkish
Bismillah,
Hey Lovelies, hope you're all well! Today is a very easy recipe for you guys make sure you give this a go as it's healthy for u as well. Let me know in the comment section below if you've tried bulgur before or if you give this recipe a try!
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2 Ingredient Bread – No Yeast, Oil, Sugar or Eggs - No Kneading or Waiting - The Hillbilly Kitchen
2 Ingredient Bread – No Yeast, oil, Sugar or Eggs - No Kneading, Waiting or Work - The Hillbilly Kitchen
This is the World’s easiest fastest bread. You have to try it to believe it! It is light, fluffy, moist and has a nice springy texture. This is a great recipe for beginners because it is so easy. It is easily sliced and works for all sandwiches, toast, grilled sandwiches, and dinner bread. In less than 45 minutes you can enjoy a loaf of fresh baked bread.
JN 6:35 And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.
Remember to PUT GOD FIRST!!!
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Vegan Bulgur Pies Stuffed with Tahini Onion and Curry | Bulgur Bread
Please note: I added 1 tablespoon salt in the stuffing (optional) or to your liking.
For the stuffing
5 pounds diced onion
1 1/2 cups thick tahini
4 tablespoons of curry powder
1 1/2 tablespoons salt or to your liking
For the dough
1 1/2 cups fine bulgur ( Tabula bulgur # 1 )
2 1/2 pounds all purpose flour
1 1/2 tablespoon salt
1 tablespoon fennel seeds ground
1 tablespoon caraway seeds
1/2 cup vegetable oil
1 cup warm water
1 1/2 tablespoon dry yeast mix with 1 tablespoon sugar and one cup of hot water
2 tablespoons of tomato paste mixed with half a cup of cold water
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
For more recipes visit Us:
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
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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