Bulgur Wheat Patties
Bulgur Wheat Patties is another simple and delicious recipe idea that is easy to prepare and needs to be on your meal list. Feel free to adjust the ingredients for flavour and texture that suits your requirements. #WeLikeOlyke olykefoods.com #Recipes #Bulgur #Patties #Diet #HealthyEating
Ingredients
• 1 cup fine bulgur wheat
• 1 cup water
• 1/2 tsp salt
• 1 tsp sweet paprika
• 1/2 tsp hot paprika
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 2 tbs extra virgin olive oil plus extra for drizzling
• 1/3 cup olyke oat flour
Instructions
1. In a large bowl, soak bulgur wheat in 1 cup of water for 20 minutes until the water has been absorbed.
2. With your hands squeeze any water left on the bulgur wheat.
3. Preheat the oven to 375F. Line a baking sheet with parchment paper
4. Add the rest of the ingredients to bulgur wheat and mix until well combined
5. Using your hands, form patties 8 medium or 16 small patties
6. Arrange patties on lined baking sheet. Drizzle each one lightly with olive oil and bake at 375F for 30 minutes, until golden brown.
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
How to make Lentil Kofte - Armenian Cuisine - Heghineh Cooking Show
How to make Lentil Kofte - Armenian Cuisine - Heghineh Cooking Show
Recipe
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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.
Potato and bulgur patties; Patatesli, bulgurlu köfte
Scrumptious vegan patties with wholesome bulgur, potato, flavoured with cumin, serve with pomegranate molasses as we do in Turkey. These patties can be made ahead of time and great to dip into to casseroles too. Head over to my book or blog ozlemsturkishtable.com for my recipe , Afiyet Olsun
Lentil Balls Recipe | A Healthy & Complete Meal Idea! ???? It's VEGAN, Bugdet-Friendly and SO Easy!
Today, we're exploring an exciting recipe straight from Turkey – our DELICIOUS Lentil Balls ????. This is the Turkish version of Lentil Patties, packed with flavors that will tantalize your taste buds. Plus, they're easy to whip up and provide a healthy option for those snack cravings. So, if you're ready to embark on this gastronomic journey with me, let's dive into the recipe!
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LENTIL BALL / LENTIL KÖFTE
Servings: 8-10
Difficulty: Medium
Cooking time: 30 dk
Prep time: 10 dk
2 cups red lentils
4 cups of water, 1 L
1 cup fine bulghur
2 onions, chopped
2 tablespoons tomato paste
2 tablespoons red pepper paste
1 bunch of spring onions, finely chopped
1 bunch of parsley, finely chopped
¾ cup olive oil, 2,82 oz or 80 g
1 tablespoon cumin powder
1 teaspoon black pepper
2 teaspoon salt, according to saltness of the pastes
Serving;
Lettuce leaves
Lemon slices
• Rinse the lentils, transfer them in a pot. Add the water and 1 pinch of salt, let them boil for 20-25 minutes on medium heat. Don’t forget to close the lid and mix time to time.
• When the lentils are all cooked and look like a thick soup, turn the heat off. Open the lid and wait for 5 minutes for the first heat to come out.
• Add the bulghur into the cooked lentils and mix, close the lid again wait for 10-15 minutes.
• While the bulghur absorbing water, pour 3 tablespoon of olive oil, onions and a pinch of salt in a pan on high heat. Sautee them until the onions get softer and a little caramelized. Add the tomato and pepper paste, cook them like 3-4 minutes and turn the heat off.
• When bulghur-lentil mixture and onion-pastes mixture get cooler, mix them in a tray. Add cumin, black pepper and salt and knead them until they all mix well. Add rest of the olive oil and knead again.
• Add spring onions and knead until their edgy taste gets lighter. Then add the parsley. Knead a bit more to all ingredients mixed well.
• For the traditional serving style grab lime size pieces, place inside your palm and squeeze gently to give the hand shape. To shape easier wet your hands time to time.
• You can also serve lentil köfte as a big ball, and let your guests take their own squeezes. Or you can make small balls and cover them with some sesame seeds, red pepper flakes, poppy seeds or parsley. In another option you can shallow fry your lentil köftes.
• Serve your lentil köfte which is the best vegan treat with lemon slices and some lettuce leaves.