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Tag Archives | bulgur

Spiced Bulgur balls with leafy greens, peppers, onions-Bulgurlu Kofte

 

Merhaba Dear All,

I hope this note finds you all well. We have been enjoying this delicious vegan bulgur balls, Bulgur Koftesi, with sautéed greens, onions, peppers, and I wanted to share with you too. Bulgur is a main staple in southern Turkish cuisine and enjoyed in multiple ways –such as in salads as in Kisir, Spicy Bulgur Wheat Salad in bulgur patties as in Oruk, our version of baked kibbeh, in pilafs and more. This delicious bulgur kofte is from southern Turkey; in Antakya, the sauce is mainly made with spinach or pazi, similar to Swiss chard and garlic. In my version, I included sautéed onions and peppers to the mix too; their natural sweetness really complemented the cumin spiced bulgur balls, along with the greens. Spinach, Swiss chard or spring greens would work well here as alternatives. With the freshness from squeeze of lemon and a delicious heat from pul biber or red pepper flakes, it is a lovely meal. You can serve as meze or as a main with cucumber and yoghurt dip aside. These Baked potatoes with olives, peppers and red onions can be a nice accompaniment too. If you prefer not to use red pepper paste, you can use concentrated tomato paste, though the red pepper paste does add a deliciously rich flavor. You can also make your own red pepper paste, biber salcasi, with my recipe here.

Bulgur is a nutty grain and these bulgur balls are not soft, they are quite sturdy. Rolling them in smaller balls and coating them with olive oil once they boiled, help to keep them moist. If you like to have them in a more juicy sauce, you may like to try this delicious rich tomato sauce with aubergines, as I have done at my Bulgur balls in aubergine and tomato sauce, Patlicanli Eksi Asi recipe here, to go with these bulgur balls too.  I hope you enjoy this delicious, vegan Bulgur balls, Bulgurlu Kofte, great for preparing ahead of time too.

5.0 from 1 reviews
Spiced Bulgur balls with leafy greens, peppers, onions - Bulgurlu Kofte
 
I hope you enjoy this delicious vegan bulgur balls, Bulgur Koftesi, with sautéed leafy greens, onions, peppers, from my southern Turkish roots. in Antakya, the sauce is mainly made with spinach or pazi, similar to Swiss chard and garlic. In my version, I included sautéed onions and red peppers to the mix too; their natural sweetness really complemented the cumin spiced bulgur balls, along with the greens. Spinach, Swiss chard or spring greens would work well here as alternatives. With the freshness from squeeze of lemon and a delicious heat from pul biber or red pepper flakes, it is a lovely meal. You can serve as mezze or as a main with cucumber and yoghurt dip aside. Bulgur is a nutty grain and these bulgur balls are not soft, they are quite sturdy. Rolling them in smaller balls and coating them with olive oil once they boiled, help to keep them moist. If you like to have them in a more juicy sauce, you may like to try this delicious rich tomato sauce with aubergines, as I have done at my Bulgur balls in aubergine and tomato sauce, Patlicanli Eksi Asi recipe at my blog, to go with these bulgur balls too. Afiyet Olsun.
Author:
Recipe type: Vegan, Bulgur Balls
Cuisine: Turkish cuisine
Serves: 3-4
Ingredients
  • For the bulgur balls:
  • 170gr/6oz fine bulgur
  • 45ml/3 tbsp all - purpose plain flour
  • 15ml /1 tbsp Turkish red pepper paste / biber salcasi
  • 10 ml / 2 tsp ground cumin
  • 115ml/ 4fl oz hot water
  • Salt and ground black pepper to taste
  • Bowl of warm water with a drizzle of olive oil to shape the bulgur balls
  • For the vegetable sauce:
  • 3 tbsp/ 45ml olive oil
  • 1 small onion, quartered and thinly sliced
  • 310gr/ 11oz Swiss chard, spinach or spring greens, coarsely chopped (please remove any hard stalks)
  • 1 red pepper, deseeded, quartered and thinly sliced
  • 3 cloves of garlic, finely chopped
  • ½ teaspoon of pul biber, Turkish red pepper flakes – optional-
  • Salt and ground black pepper to taste
  • Wedges of lemon to serve
Instructions
  1. First prepare your bulgur balls. In a large bowl, combine the fine bulgur, flour, cumin, red pepper paste. Season with salt and ground black pepper to your taste (bear in mind that the red pepper paste is quite salty). Pour in the hot water over the mixture and combine well.
  2. Wet your hands with the warm water bowl with a drizzle of olive oil, and knead the bulgur mixture with your hands for 5 minutes, wetting your hands a few times. You will reach a smooth elastic bulgur dough at the end.
  3. Again wet your hands and take a cherry size bulgur dough and shape as a little ball. Have a wide plate or tray near you and place the bulgur balls you have made from the bulgur mixture.
  4. Have boiling water in a large pot, stir in a pinch of salt. Gently drop the bulgur balls in to the pan and let it cook, uncovered, on a medium heat, for 8 minutes or so. Take out the cooked bulgur balls with a slotted spoon and place on a large plate. Drizzle about 2 tablespoons olive oil over them and gently shake the plate so that they would have a nice olive oil coating. Set aside until the vegetable sauce is ready (you can make your bulgur balls ahead of time and keep in the fridge too).
  5. Pour in the 3 tbsp olive oil in a wide pan. Stir in the sliced onions and peppers and saute over medium to high heat for about 5 minutes. Stir in the chopped leafy greens (please remove the hard stalk for the Swiss chard and spring greens) and garlic and cook for another 5 minutes, stirring often. Season with salt and ground pepper to your taste. If you like, sprinkle Turkish red pepper flakes, pul biber and combine well.
  6. Gently stir in the cooked bulgur balls to the vegetable mixture and combine well over medium heat for 2 minutes, or until the bulgur balls warmed up. Serve warm, with wedges of lemon by the side to squeeze over.
  7. Afiyet Olsun.

Join our Instagram Live – Friday, June 12th, 6pm UK time!

I am delighted to be hosting this delicious Instagram LIVE on Friday, June 12th at 6pm UK time, from my Ozlem’s Turkish Table Instagram account. We will be doing a joint cookalong with dear Sibel Pinto, showcasing delightful aubergine dishes from our cuisines. I will be making Antakya’s Mercimekli Mualla, Aubergines, lentils, peppers cooked in olive oil from my cookery book, Ozlem’s Turkish Table and  Sibel will be making her Mediterranean style roasted aubergine with olive oil, tomatoes, herbs and cheese, Yelpaze Patlican, from her Sephardic roots, not to be missed! Do hope to have you with us.

Ozlem’s Turkish Table on YouTube!

I have been sharing a lot of videos for Turkish recipes over the YouTube; many thanks for all your wonderful feedback! Here is one of the recent ones, Stuffed aubergine with minced/ground meat, onions, vegetables – Karniyarik, hope you enjoy it:

I hope you enjoy the post and it inspires. Signed hardback copies of Ozlem’s Turkish Table cookery book is now 30 % Off at this link, for a limited time, and delivered worldwide including the USA. You can also see the ebook, kindle options too.

Stay well, Afiyet Olsun,

Ozlem

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Spiced Bulgur balls with greens, peppers, onions – Bulgurlu Kofte

 

Merhaba Dear All,

I hope this note finds you all well. We have been enjoying this delicious vegan bulgur balls, Bulgur Koftesi, with sautéed greens, onions, peppers, and I wanted to share with you too. Bulgur is a main staple in southern Turkish cuisine and enjoyed in multiple ways –such as in salads as in Kisir, Spicy Bulgur Wheat Salad in bulgur patties as in Oruk, our version of baked kibbeh, in pilafs and more. This delicious bulgur kofte is from southern Turkey; in Antakya, the sauce is mainly made with spinach or pazi, similar to Swiss chard and garlic. In my version, I included sautéed onions and peppers to the mix too; their natural sweetness really complemented the cumin spiced bulgur balls, along with the greens. Spinach, Swiss chard or spring greens would work well here as alternatives. With the freshness from squeeze of lemon and a delicious heat from pul biber or red pepper flakes, it is a lovely meal. You can serve as meze or as a main with cucumber and yoghurt dip aside. These Baked potatoes with olives, peppers and red onions can be a nice accompaniment too. If you prefer not to use red pepper paste, you can use concentrated tomato paste, though the red pepper paste does add a deliciously rich flavor. You can also make your own red pepper paste, biber salcasi, with my recipe here.

Bulgur is a nutty grain and these bulgur balls are not soft, they are quite sturdy. Rolling them in smaller balls and coating them with olive oil once they boiled, help to keep them moist. If you like to have them in a more juicy sauce, you may like to try this delicious rich tomato sauce with aubergines, as I have done at my Bulgur balls in aubergine and tomato sauce, Patlicanli Eksi Asi recipe here, to go with these bulgur balls too.  I hope you enjoy this delicious, vegan Bulgur balls, Bulgurlu Kofte, great for preparing ahead of time too.

Spiced Bulgur balls with greens, peppers, onions - Bulgurlu Kofte
 
I hope you enjoy this delicious vegan bulgur balls, Bulgur Koftesi, with sautéed greens, onions, peppers, from my southern Turkish roots. in Antakya, the sauce is mainly made with spinach or pazi, similar to Swiss chard and garlic. In my version, I included sautéed onions and red peppers to the mix too; their natural sweetness really complemented the cumin spiced bulgur balls, along with the greens. Spinach, Swiss chard or spring greens would work well here as alternatives. With the freshness from squeeze of lemon and a delicious heat from pul biber or red pepper flakes, it is a lovely meal. You can serve as mezze or as a main with cucumber and yoghurt dip aside. Bulgur is a nutty grain and these bulgur balls are not soft, they are quite sturdy. Rolling them in smaller balls and coating them with olive oil once they boiled, help to keep them moist. If you like to have them in a more juicy sauce, you may like to try this delicious rich tomato sauce with aubergines, as I have done at my Bulgur balls in aubergine and tomato sauce, Patlicanli Eksi Asi recipe at my blog, to go with these bulgur balls too. Afiyet Olsun.
Author:
Recipe type: Vegan, Bulgur Balls
Cuisine: Turkish cuisine
Serves: 3-4
Ingredients
  • For the bulgur balls:
  • 170gr/6oz fine bulgur
  • 45ml/3 tbsp all - purpose plain flour
  • 15ml /1 tbsp Turkish red pepper paste / biber salcasi
  • 10 ml / 2 tsp ground cumin
  • 115ml/ 4fl oz hot water
  • Salt and ground black pepper to taste
  • Bowl of warm water with a drizzle of olive oil to shape the bulgur balls
  • For the vegetable sauce:
  • 3 tbsp/ 45ml olive oil
  • 1 small onion, quartered and thinly sliced
  • 310gr/ 11oz Swiss chard, spinach or spring greens, coarsely chopped (please remove any hard stalks)
  • 1 red pepper, deseeded, quartered and thinly sliced
  • 3 cloves of garlic, finely choppee
  • ½ teaspoon of pul biber, Turkish red pepper flakes – optional-
  • Salt and ground black pepper to taste
  • Wedges of lemon to serve
Instructions
  1. First prepare your bulgur balls. In a large bowl, combine the fine bulgur, flour, cumin, red pepper paste. Season with salt and ground black pepper to your taste (bear in mind that the red pepper paste is quite salty). Pour in the hot water over the mixture and combine well.
  2. Wet your hands with the warm water bowl with a drizzle of olive oil, and knead the bulgur mixture with your hands for 5 minutes, wetting your hands a few times. You will reach a smooth elastic bulgur dough at the end.
  3. Again wet your hands and take a large cherry size bulgur dough and shape as a little ball. Have a wide plate or tray near you and place the bulgur balls you have made from the bulgur mixture.
  4. Have boiling water in a large pot, stir in a pinch of salt. Gently drop the bulgur balls in to the pan and let it cook, uncovered, on a medium heat, for 8 minutes or so. Take out the cooked bulgur balls with a slotted spoon and place on a large plate. Drizzle about 2 tablespoons olive oil over them and gently shake the plate so that they would have a nice olive oil coating. Set aside until the vegetable sauce is ready (you can make your bulgur balls ahead of time and keep in the fridge too).
  5. Pour in the 3 tbsp olive oil in a wide pan. Stir in the sliced onions and peppers and saute over medium to high heat for about 5 minutes. Stir in the chopped greens (please remove the hard stalk for the Swiss chard and spring greens) and garlic and cook for another 5 minutes, stirring often. Season with salt and ground pepper to your taste. If you like, sprinkle Turkish red pepper flakes, pul biber and combine well.
  6. Gently stir in the cooked bulgur balls to the vegetable mixture and combine well over medium heat for 2 minutes, or until the bulgur balls warmed up. Serve warm, with wedges of lemon by the side to squeeze over.
  7. Afiyet Olsun.

Join our Instagram Live – Friday, June 12th, 6pm UK time!

I am delighted to be hosting this delicious Instagram LIVE on Friday, June 12th at 6pm UK time, from my Ozlem’s Turkish Table Instagram account. We will be doing a joint cookalong with dear Sibel Pinto, showcasing delightful aubergine dishes from our cuisines. I will be making Antakya’s Mercimekli Mualla, Aubergines, lentils, peppers cooked in olive oil from my cookery book, Ozlem’s Turkish Table and  Sibel will be making her Mediterranean style roasted aubergine with olive oil, tomatoes, herbs and cheese, Yelpaze Patlican, from her Sephardic roots, not to be missed! Do hope to have you with us.

Ozlem’s Turkish Table on YouTube!

I have been sharing a lot of videos for Turkish recipes over the YouTube; many thanks for all your wonderful feedback! Here is one of the recent ones, Stuffed aubergine with minced/ground meat, onions, vegetables – Karniyarik, hope you enjoy it:

I hope you enjoy the post and it inspires. Signed hardback copies of Ozlem’s Turkish Table cookery book is now 30 % Off at this link, for a limited time, and delivered worldwide including the USA. You can also see the ebook, kindle options too.

Stay well, Afiyet Olsun,

Ozlem

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Bulgur balls in aubergine and tomato sauce and Ozlem’s Turkish Table news

Merhaba Dear All,

Ozlem’s Turkish Table book signing in Houston, USA

It has been a very special few months teaching Turkish cookery and signing copies of Ozlem’s Turkish Table cookery book around the world. The photo above is taken during a special book signing event organised by my dear friend Hande in Houston, along with some great Turkish wine tasting.

Signed copies of Ozlem’s Turkish Table cookery book has been very popular for the festive season. Signed copies are still available at this link, if you’d like to give to a foodie or Turkish food lover.

The following photos are from my Turkish cookery class tour with the Central Market Cooking Schools in Austin, Dallas, Houston and San Antonio in November. It has been so very special to return Central Market Cooking Schools with my cookery book and meet over 140 Turkish food lovers at our classes. My sincere thanks to everyone for their amazing interest and my special thanks to Pinar UK for their support for my cookery book and Turkish cuisine abroad.

A special moment of enjoying a glass of cay with dear my mother, Gulcin in Istanbul

My Turkish cuisine presentation for the H3A Society in Bodrum – Turkey

I was in Turkey end October and had a wonderful opportunity to present Turkish cuisine to the H3A Society in Bodrum, book signing, gave a southern Turkish cookery class with the Foodrum Culinary Park and a Supper Club with Cooking Classes Bodrum at the Karnas Vineyards. It’s been a busy but magical few days in Bodrum; many thanks to all joined us and supported the events. My very sincere thanks especially goes to dear Annie Onursan, owner of the wonderful Back to Bodrum Blog, for her help with the events and being a fantastic host – I really can’t wait to return to Bodrum. Turkey trip was also a precious time to visit my dear parents and a good catch up over a few glasses of Turkish cay and wonderful Turkish food.

Ozlem’s Turkish Table at Daily Sabah newspaper, October 2018

I was also honored to have this wonderful interview at the national newspaper in Turkey, Sabah Daily; talking about Turkish cuisine, my culinary journey, you can read the Sabah Daily article at this link.

Brooklands radio interview

We also had a delightful interview with the Brooklands Radio in the UK in November, talking about Turkish cuisine abroad, some festive recipe ideas, the diverse, multicultural Antakya cuisine (and what to do with the fascinating dried aubergines!). Here is the podcast link for our interview, if you’d like to listen.

Bulgur balls with aubergine/eggplant, tomato, dried mint saucePatlicanli Eksi Ai

Bulgur balls with aubergine/eggplant, tomato, dried mint sauce – Patlicanli Eksi Aṣi

I have been asked for this recipe for quite a while and thought it may be a lovely addition for a special, festive meal. It is from my cookery book, Ozlem’s Turkish Table and it is a speciality from Antakya. Dried mint adds a fresh flavour and the pomegranate molasses complete the finishing touch in this southern Turkish delight. The meaty-like aubergines/eggplants melt in the mouth in this dish and complement the bulgur balls well.  You can omit the minced/ground beef for a vegetarian version. Hope you enjoy my recipe, Afiyet Olsun.

5.0 from 2 reviews
Bulgur balls in aubergine & tomato sauce - Patlicanli Eksi Asi
 
This is a speciality from Antakya and I make it often for special occasions, using good quality can of tomatoes. Dried mint adds a fresh flavour and the tangy pomegranate molasses complete the finishing touch. The meaty-like aubergines/eggplants melt in the mouth in this dish and complement the bulgur balls well. Omit the minced/ground beef for a vegetarian version
Author:
Cuisine: Turkish cuisine
Serves: 4-6
Ingredients
  • 2 medium aubergines/eggplants
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cans of 400g/14oz good quality plum tomatoes
  • 10ml/2 teaspoons red pepper paste, biber salcasi
  • 15ml/1 tablespoon tomato paste
  • 15ml/1 tablespoon pomegranate molasses
  • 45ml/3 tablespoons olive oil
  • 900ml/1½ pints water
  • 10ml/2 teaspoons dried mint
  • 5ml/1 teaspoon Turkish red pepper flakes or chili flakes
  • Salt and ground black pepper to taste
  • For the bulgur dough:
  • 110g/4oz fine bulgur, koftelik bulgur (if you can only get coarse bulgur, you can pulse it a few times in a food processor to make it fine)
  • 90ml/3fl oz warm water to wet the bulgur
  • 120ml/4fl oz warm water to knead the bulgur
  • 40g/1½oz coarse semolina
  • 30ml/2 tablespoons warm water for semolina
  • 60g/2oz extra lean (double grind) minced/ground beef
  • 15ml/1 tablespoon red pepper paste, biber salcasi
  • 5ml/1 teaspoon ground cumin
  • 5ml/1 teaspoon Turkish red pepper flakes or chili flakes
  • Salt to taste
Instructions
  1. First make the bulgur balls. Place the fine bulgur in a large mixing bowl. Stir in the red pepper paste, cumin, salt and red pepper flakes and mix them all well. Then pour the 90ml/3fl oz warm water all over it. Using your hands, give the mixture a good mix and let it absorb the water for 10 minutes. In the meantime, place the semolina in a separate bowl and stir in the 30ml/2 tablespoons warm water. Knead and turn the semolina mixture into a soft dough. Semolina is important here as it helps to bind the bulgur dough.
  2. Have the 120ml/4fl oz warm water bowl next to you and start kneading the bulgur mixture for about 5 minutes. Wet your hands continuously while kneading. Stir in the semolina dough and knead together for another 5 minutes. Add the meat and knead for 10 minutes, until you get a smooth dough.
  3. Have a bowl of cold water aside to shape the small round bulgur balls. Wet your hands and take a large cherry size bulgur dough into your palm and shape it like a small ball. Place the bulgur balls side-by-side on a tray and continue until you finish all the bulgur dough.
  4. Quarter the aubergines then slice each piece diagonally in 3cm/about 1in chunks. Lay them on a tray and season with salt. Leave for about 15 minutes. Drain the excess moisture by squeezing them with a paper towel.
  5. Place the plum tomatoes into a food processor and process until you achieve a coarse purée.
  6. In a deep, heavy pan, pour in the olive oil and stir in the aubergines/eggplants. Sauté for 3-4 minutes, until they have a nice golden colour. Place the sautéed aubergines/eggplants on a wide plate over a paper towel to get rid of the excess oil. Stir in the garlic and the onions and sauté for another 2-3 minutes.
  7. Pour in the puréed tomato, tomato paste, red pepper paste and the water to the pan. Stir in the aubergines/eggplants, season with salt and freshly ground pepper. Combine well gently. Cover and cook on a medium heat for 15 minutes.
  8. Then carefully drop the bulgur balls into the pan and combine well. Cover and cook on a low heat for another 25 minutes.
  9. Stir in the pomegranate molasses, dried mint and red pepper flakes, combine well. Turn the heat off and serve warm with pide bread or crusty bread aside.

Upcoming Events

Ozlem’s Turkish Table – Turkish cuisine talk and book signing: LOOSE MUSE – London’s Premiere Women’s Writers Night  on December 12th  at  The Sun Pub, 21 Drury Lane (on the corner of Betterton Street), London WC2B 5RH – 8.00 p.m. – doors open from 7.30 pm.  £6.00/£5.00 concessions. I will be giving a talk on Turkish cuisine and sign my cookery book, Ozlem’s Turkish Table,  and serving Turkish delights to everyone. We would be delighted to have you with us.

Loose Muse features this month:

Ozlem Warren – author, Turkish culinary expert, and owner of the Turkish recipe blog and the cookery book Ozlem’s Turkish Table, Recipes from My Homeland. Ozlem is passionate about her Turkish homeland’s delicious and vibrant cuisine, and has participated in many prestigious events including the London Book Fair, and this year’s International Edinburgh Book Festival to promote Turkish cuisine and culture.  She will be sharing with Loose Muse her debut book, ‘Ozlem’s Turkish Table’, a Turkish cook/recipe book with a difference…perfect for alternative Christmas fare.

Healthy Turkish Feast Supper Club, Friday January 18th,

Aromas Artisan Cafe, Weybridge

Our healthy Turkish feast at Aromas on Friday, January 18th

Please join us for a scrumptious healthy Turkish feast with Ozlem’s Turkish Table on Friday, January 18th evening at the lovely Aroma’s Artisan Café in Weybridge. Ozlem & Aromas Team will be preparing a feast of recipes from Ozlem’s Turkish Table cookery book, as below.

-Hearty Bulgur and Lentil Soup – Ezo Gelin Corbasi

-Courgette fritters with feta, dill, onions – Mucver

-Bulgur and potato patties with cumin and pomegranate molasses sauce – Bulgurlu, patatesli kofte

-Shepherd’s salad with sumac – Sumakli Coban Salatasi

-Baked aubergine kebab with yoghurt and spices marinated chicken – Patlicanli kebap (Vegetarian version available too, if given ahead of time notice)

– Semolina sponge cake with pomegranate seeds – Revani

– Turkish coffee

We are also very happy to support Elmbridge Rentstart charity with our supper club as a percentage of all proceeds will be donated to this wonderful local charity, which supports local people who are homeless and help them move on with their lives. This wonderful supper club may also be a lovely gift for a foodie for the holiday season too.

Signed copies of Ozlem’s Turkish Table cookery book will also be available on the night.

Participation is limited; if you’d like to join us, please kindly book your spot with at this Eventbrite link:

https://ozlemturkishtable.eventbrite.co.uk

Look forward to welcoming you with Turkish hospitality!

One of Sian Irvine Photography’s wonderful still life shots for Ozlem’s Turkish Table cookery book

Wishing you all a wonderful festive season in good health, happiness, delicious Turkish food shared with family and friends. My sincere thanks for all your support and company, enjoying and sharing Turkish cuisine.

With my best wishes and Afiyet Olsun,

Ozlem

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