How To make Bulgur Breads
1 1/2 cups fine or medium bulgur
1 1/2 teaspoons salt
2 cups boiling water
1/2 cup minced onion
Approximately 2 cups unbleached hard white or all-purpose flour
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 towel. Serve warm. in diameter.
How To make Bulgur Breads's Videos
???? Have you ever eaten bread made with bulgur wheat? ???? A recipe from very, very old times.????
???? Have you ever eaten bread made with bulgur wheat? ???? A recipe from very, very old times.????
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// materials //
* 1 glass of bulgur wheat ( 150 g )
* salt
* 1/4 teaspoon dry yeast
* 1/2 spoon of granulated sugar
* 3 glasses of wheat flour (300 g)
* 1/2 cup of vegetable oil ( 100 ml )
// sauce recipe //
* 2 tomatoes
* 1 tablespoon of butter
* 1 tablespoon of vegetable oil
* 1 clove of garlic
* oregano
* salt
* cheddar cheese or mozzarella
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How To Make Jollof Coconut Bulgur | Bulgur Wheat Recipe
This Bulgur Wheat Recipe is an all time favourite, it's Jollof, it has a Coconut flavor and has Shrimps so it's one big flavorful party going on, LOL. It's actually a Coconut Shrimp Jollof Bulgur Recipe with intense and rich flavors. The addition of Nutmeg adds an earthy, fresh vibe that you're going to love.
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Bulgur wheat bread Fast2eat
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This bulgur wheat bread recipe is amazing.
I love the nutty, slightly tangy flavour with a touch of sweetness from the honey. The hint of honey gives this bread a nice flavour and helps keep it moist. Bulgur also adds a nice rustic and chewy texture with a substantial bite to this hearty bread.
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Bulgur wheat and kūmara loaf | Healthy recipes
Here’s a lovely recipe for a savoury kūmara loaf that would go well with a meal or in a lunch box.
Get the full recipe on our website:
Ingredients (4 serves)
• 1 cup bulgur wheat
• 1 cup boiling water
• 1 1/2 cups grated kūmara (1 kūmara)
• 1 1/2 cups grated carrot (2 carrots)
• 2/3 cup grated cheese
• 4 eggs
• 250g cottage cheese
Method
• Place the bulgur wheat in a bowl and pour over the boiling water. Cover and let it sit for 30 minutes
• Heat oven to 180°C
• Spray or wipe 1 large or 4 mini loaf tins with a little oil
• When the bulgur wheat has absorbed the water add the remaining ingredients and mix well
• Spoon into the loaf tins
• Bake for approximately 30 minutes
• Remove from oven and serve with a salad and relish.
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Bulgur Köfte mit Joghurt | Bulgur Köfte with Yogurt | Sömelek Köfte - #Shorts
Heute haben wir Sömelek Köfte, eine regionale Spezialität aus Kahramanmaraş, zubereitet ???? Es sieht nicht nur gut aus, sondern ist auch ein sättigendes und leicht zuzubereitendes Gericht ????
Today we prepared Sömelek Köfte, a regional specialty from Kahramanmaraş ???? It not only looks great, but is also a satisfying and easy-to-make dish ????
Bugün memleketimizin ❤️ yöresel lezzetlerinden biri olan Kahramanmaraşın Sömelek Köftesini yaptık ???? Hem gösterişli, hem doyurucu, yapımıda çok kolay olan bir yemek ????
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Easy Bulgur Pilaf
This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe for bulgur wheat.
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???? PILAF INGREDIENTS
2 tablespoons extra virgin olive oil
1 onion finely chopped
¼ cup tomato paste
1 vine ripe tomato finely chopped
¼ green pepper finely chopped
1 ½ cups fine bulgur wheat
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 can chickpeas rinsed and drained
3 cups chicken broth
1 tablespoon parsley finely chopped
INSTRUCTIONS
1. Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
2. Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.
3. Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.
4. Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.
5. Serve with chopped parsley and fresh vegetables, if desired.
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⏱️ TIMESTAMPS:
0:00 Introduction
0:36 Ingredients you’ll need
0:56 Adding in the ingredients
1:59 Cooking the ingredients
2:18 Serving the bulgur pilaf
2:59 Taste test
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