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Tag Archives | bulgur

Patties with Potato, Bulgur, Onion and Parsley – Patatesli, Bulgurlu Kofte

Bulgur and potato patties, bulgurlu, patatesli kofte; delicious to dip into sauces

Bulgur and potato patties, bulgurlu, patatesli kofte; delicious to dip into sauces

These patties are healthy, moist, easy to make and delicious; you just can’t stop eating them. They look similar to the bulgur and lentil patties I made previously(recipe in the blog, under appetizers and mezes), they have a different texture though, softer and more moist.You can serve them as a starter meze on a bed of lettuce leaves to wrap, or with bowl of olive oil and pomegranate molasses (or some sharp balsamic vinegar) by the side to dip in. In South Turkey, it is common to dip these patties to the sauce of stew and casseroles. I recently served them by the side of the aubergine, shallots and meat stew and they went down very well, disappeared very quickly 🙂

You can prepare them a day in advance, the flavors get even better the next day.  Turkish hot pepper paste, biber salcasi, add a wonderful flavor to the patties; you can make your own hot pepper paste here , if you like. Add more red pepper flakes if you like it more spicy.

Serves 8 -10
Preparation time : 15-20 minutes Cooking time : 25 minutes

175gr/6oz/1 cup bulgur, rinsed and drained
4 medium potatoes, skinned and quartered
45-60ml/3-4 tablespoon olive oil
3 spring onions, finely chopped
Handful of flat leaf parsley, finely chopped
1/2 tablespoon red pepper paste (optional)
1 – 2 teaspoon red pepper flakes
2 teaspoon/10ml ground cumin
8fl oz/ 1 cup hot water
Salt and ground black pepper to taste

Bowl of cold water to wet your hands

Extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) to serve

In a large bowl, combine the bulgur, red pepper paste, biber salcasi (or red pepper flakes) and spring onion, mix well with using your hands. This will help the paste or the spice to really blend in with the bulgur and the spring onions. Add the hot water on the mixture and give a good stir. Leave it aside for about 15 minutes and stir once in a while so that all the water would be absorbed.

Boil the potatoes in salted water until cooked, drain the water. Mash the potatoes in a separate bowl with cumin. Add the olive oil, salt and ground pepper and knead the potatoes with your hands really well, until they are smooth and elastic. Stir in the potatoes with the bulgur mixture, and add the parsley, mix well with your hands. Check the seasoning and add more salt if needed. Have the bowl of water ready by your side. Wet your hands with the water and take a walnut size from the mixture and shape like patties using your hands. Place them side by side on a serving dish.

Put some extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) on a small bowl and serve the patties with them for dipping. The patties are also wonderful served on a bed of lettuce leaves.

Afiyet Olsun,

Ozlem

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Bulgur Wheat Pilaf with Vegetables – Sebzeli Bulgur Pilavi

Bulgur wheat pilaf with onions, tomatoes and peppers

Bulgur wheat pilaf with onions, tomatoes and peppers

My cousin asked me recently what to feed his 15 month old baby. Our children have been eating mainly what we have been eating (with the condition of compromising from the seasoning and adding more salt and spices on our own plate), we have been lucky. And that’s what I have suggested to him. Turkish food provides a healthy and balanced diet to the children too and this bulgur pilaf with vegetables would be a healthy and delicious option to give to them – my children enjoy it greatly!

Often confused with cracked wheat, bulgur wheat is a grain made from cooked whole wheat berries, which have had the bran removed, and is then dried in the sun and crushed. As it has already been cooked, it requires little cooking to reconstitute itself. It is available coarsely and finely ground. For pilaf, the coarser type is used, to create a nutty and delicious dish, which is a meal in itself and served with yoghurt. Bulgur has been a major staple in many rural areas in Turkey; during the Ottoman Period, the rice was a very precious commodity that only the rich could afford. This made the bulgur a very popular option and healthy one too. It is reach in fiber and provides good source of protein.

Serves 6
Preparation time: 15 minutes Cooking time: about 20-25 minutes

350 gr/ 12 oz/ 2 cups of coarse organic bulgur wheat, rinsed and drained
2 medium onions, finely chopped
1 green bell pepper, diced
15 ml / 1 tablespoon olive oil
30 ml / 2 tablespoons butter
400 gr /14 oz can of chopped tomatoes
600 ml / 1 pint / 2 1/2 cup hot vegetable or chicken stock or water
1 teaspoon salt – please adjust to your taste –
freshly ground black pepper
chopped parsley for garnish – optional-

Rinse the bulgur under cold running water, drain and set a side.

Sauté the chopped onions in olive oil and butter until soft. Add the green bell pepper and chopped tomatoes, cook for another minute. Add the stock (or water) and bring to boil.

Add the bulgur, salt and ground pepper and stir once. Cover and cook over a low heat until the bulgur has absorbed all the stock and stem holes are visible on the surface. It is important not to stir the pilaf during this time. Remove the pan from the heat. Cover the pan with a cloth or absorbent kitchen paper and the lid over the top. The bulgur will continue cooking in the steam and the cloth will absorb any excess moisture. Leave to stand covered, for at least 15 minutes before serving.

Delicious and wholesome bulgur wheat with onions, tomatoes and peppers

Delicious and wholesome bulgur wheat with onions, tomatoes and peppers

Fluff up the pilaf with a fork and serve hot, garnished with a sprinkling of chopped parsley if you would like.

Afiyet Olsun,

Ozlem

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Spicy Bulgur Wheat Salad with pomegranate molasses – Kisir

 

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Kisir; bulgur wheat salad with tomatoes, onions, olive oil and pomegranate molasses; a delicious bowl of health

My good friend Kate came over and we made Kisir today; it was lovely to cook with a friend and share the food. Kate is such a foodie and it is amazing to see how the food connects people no matter where we come from, a universal language. We talked about how important it is for us to be able to share and have an access to the recipes from our mothers, grandmothers, and be able to pass on to friends, family and to the next generation. More than being recipes, they really reflect our heritage, culture, traditions and keep the memories alive.

So here comes kisir. Kisir is a specialty in the southeast of Turkey, from where the country’s spicier dishes hail. It is offered as a welcome to the guests in the homes of Antakya, where my roots are from, and in Gaziantep. Kisir is generally made with nar eksisi (sour pomegranate syrup) instead of lemon juice – though it is common to use lemon juice for Kisir at northwest Turkey. It can be rolled into balls and served nestling in crunchy lettuce leaves. This dish is perfect for buffets or as part of a barbecue spread. It really is a “bowl of health and goodness” with fresh vegetables, bulgur – packed with fiber and pomegranate sauce full of antioxidants.

This wonderful, refreshing can be prepared a couple of days in advance and can be stored in the fridge for 4-5 days. As a matter of fact, it tastes even better a day or two later it’s made! I hope you can get to try the recipe. If you can’t find pomegranate molasses, a good balsamic vinegar and lemon juice also works well in this bulgur wheat salad. Turkish hot pepper paste, biber salcasi is used widely in this salad in Southern Turkish cooking; you can always make your own red pepper paste, here is my recipe.

Serves 4 – 6
Preparation time: 25 minutes

2 cups coarse bulgur wheat
2 cups hot water
15ml/1 tablespoon tomato paste
15ml/1 tablespoon red pepper paste (optional)
1 teaspoon paprika, chili flakes or red pepper flakes
Juice of 1 lemon
2 tablespoon concentrated sour pomegranate sauce
45ml/3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 green onions, finely chopped
4 tomatoes, finely chopped
Handful of finely chopped Italian parsley
1 teaspoon salt
Freshly ground black pepper
Lettuce leaves to serve

Mix the bulgur wheat, salt, ground black pepper, red pepper flakes (or paprika or chili flakes), tomato paste, red pepper paste and the chopped onion and knead thoroughly – this will help all the flavors marry and the onion to soften-. Pour the hot water over this mixture and stir, then leave to stand for about 15 minutes. It should absorb all the water by the end of this period. The bulgur should be of a dry consistency.

Add the lemon juice and the pomegranate syrup together with the extra virgin olive oil and knead well again. Stir in the remaining ingredients and combine thoroughly.

Serve as a salad in a bowl garnished with lettuce leaves. Alternatively, take spoonfuls of the mixture and with wet hands roll into balls the size of walnuts. Refrigerate until required.

Kisir; bulgur wheat salad with vegetables, olive oil and pomegranate molasses

Kisir; bulgur wheat salad with vegetables, olive oil and pomegranate molasses

Note: Bulgur wheat unlike cracked wheat, is a grain made from the cooked wheat berries which have the bran removed, and are then dried and pounded. There are two varieties generally available, fine and coarse. If you can get the fine bulgur wheat, use 1/2 cup water for 1 cup fine bulgur wheat.

Afiyet Olsun,

Ozlem

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