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Bulgur Pork Burger with Mint Yogurt Sauce

Bulgur Pork Burger With Mint Yogurt Sauce

Welcome to a mint-flavored pork-bulgur burger sandwich. Achieve that by making a refreshing yogurt sauce with mint and shredded cucumber and by topping the patty with fresh mint leaves. We also want to make it slightly hot so toss some paprika into the patty mixture.

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Ingredients Needed for Bulgur Pork Burger With Mint Yogurt Sauce

salt
3 ounces of bulgur
1 pound pork mince
pepper
1 teaspoon paprika
1 teaspoon dried oregano
salt
2 garlic cloves, crushed
1 cup yogurt
1 teaspoon dried mint
1 medium cucumber, shredded
4 ounces of arugula
1 large red onion, sliced
1 large tomato, sliced
fresh mint leaves for garnishing
4 burger buns

How to Make Bulgur Pork Burger With Mint Yogurt Sauce

  1. Fill a pot halfway with water, salt it and bring to a boil. Add the bulgur and boil for 10 minutes.
  2. Add the pork mince, paprika, oregano, and garlic cloves to a bowl. Season with salt and pepper, then mix until even using a spatula.
  3. Shape patties from the mince mixture. We’ve got 4 of them. Press them gently between parchment paper sheets.
  4. Heat a drizzle of oil in a grill pan over medium-high heat. Add the patties and grill them for 4 minutes on both sides, or until they’re browned.
  5. Add the yogurt, mint, and cucumber to a small bowl. Mix them together.
  6. Horizontally cut the buns in half. Optionally, you can brown them a little in buttered pan. Coat their lower halves with yogurt mixture, add arugula, 1 patty, some more yogurt sauce, red onion, and tomato slices. Garnish with mint leaves and top with the bun’s upper half.
  7. You can serve these mini-tower burgers skewered or pinned with a fork for more stability.
Bulgur-Stuffed Zucchini

Bulgur-Stuffed Zucchini

This bulgur-stuffed zucchini is light and vegetarian which makes it perfect for a late dinner in the summer. Bulgur gives a heartier texture to the veggie stuffing. And nothing’s stopping you to add some cheesiness to it by including grated parmesan into the mixture.

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Ingredients Needed for Bulgur-Stuffed Zucchini

2 medium zucchini
1 tablespoon vegetable oil
1 small red onion, diced
2 small carrots, diced
3 ounces of cherry tomatoes, quartered
1 red chili, chopped
1 tablespoon fresh parsley, chopped
1 cup bulgur
2 teaspoons of dried oregano
pepper
salt
1 cup vegetable stock
2 garlic cloves, crushed
¾ cup parmesan, grated
1 tablespoon olive oil

How to Make Bulgur-Stuffed Zucchini

  1. Place the zucchinis on the work surface and chop off their ends. Cut them into 3 – 4 pieces.
  2. Scoop out most of the pulp from each piece of zucchini. Set aside.
  3. Heat the vegetable oil in a skillet over low heat and add the onion. Cook for 30 seconds.
  4. Add the carrots, the scooped zucchini pulp, cherry tomatoes, red chili, parsley, bulgur, dried oregano, and vegetable stock. Season with salt and pepper and stir for up to 1 minute.
  5. Add the crushed garlic and stir it in. Add 1/2 cup of parmesan and stir it in. Cook and stir for 5 – 10 minutes, until the bulgur absorbs the liquid.
  6. Place the scooped out zucchini pieces into a baking dish. Stuff them with the cooked bulgur mixture. If some of it still remains, add it to the dish.
  7. Top with the remaining grated parmesan and the olive oil. Bake for 25 minutes at 360⁰F/180⁰C.
Warm Bulgur and Lentil Salad with Shrimp

Warm Bulgur and Lentil Salad With Shrimp

This warm lentil salad is a safe bet when you’re in the mood for something light, yet satisfying and savory. To top things up, we’ve upgraded it with some roasted shrimp on top. It’s a simple touch, but quite effective because the ingredients go together very well in the recipe.

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Ingredients Needed for Warm Bulgur and Lentil Salad With Shrimp

2 teaspoons of vegetable oil
5 ounces of shrimp
salt
pepper
1 small onion, chopped
1 ½ cups of vegetable stock
1 cup water
½ cup red lentil
½ cup bulgur
1 roasted red bell pepper, chopped
1 teaspoon white wine vinegar

How to Make Warm Bulgur and Lentil Salad With Shrimp

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Lay the shrimp in a baking tray and drizzle 1 teaspoon of vegetable oil over them.
  3. Slide the tray into the oven for the next 8 minutes.
  4. Heat the remaining oil in a saucepan over medium heat.
  5. Add the onion and cook it until translucent.
  6. Pour the vegetable stock and water.
  7. Bring to a boil and add the red lentil and bulgur.
  8. Cover with a lid and simmer for 20 minutes.
  9. Drain the grains and add them in a large bowl.
  10. Add the bell pepper, vinegar, and season with salt.
  11. Top the grains with the roasted shrimp.
Homemade Bulgur

Homemade Bulgur

Bulgur is a type of cereal most often made of durum wheat. It has a light, nutty flavor and it is popular in Middle-Eastern cuisines. Cooking it at home is very easy, follow our instructions and ratio and you will nail it without any problem!

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Ingredients Needed for Homemade Bulgur

1 cup bulgur
2 cups of water
salt

How to Make Homemade Bulgur

  1. Heat a saucepan over medium heat and add the water in it.
  2. Add the bulgur in a strainer and wash it with cold water.
  3. Bring the water to a boil and add the bulgur. Season with a pinch of salt.
  4. Cook everything for 15 minutes, while stirring from time to time, until all of the water is absorbed into the bulgur.
chickpeas-and-bulgur-lamb-chops

Chickpea and Bulgur Lamb Chops

Lamb – it’s a love it or hate it type of meat. We love it, so we fried a few lamb chops, then cooked them in a flavorful mix of onion, sumac, salt, pepper, garlic, and vegetable stock. We separately cooked the chickpeas and bulgur, together with onion, red bell pepper, dried red currants, paprika, and curry powder. At the end, we brought in the chops and baked the whole thing.

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Ingredients Needed for Chickpea and Bulgur Lamb Chops


Frying the lamb chops:

¼ cup vegetable oil
10 small-sized lamb chops, approx. 150 grams each
salt
pepper

Cooking the lamb chops in stock:

1 onion, chopped
½ teaspoon sumac
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 cup vegetable stock
7 garlic cloves, cracked
1 cup water

Cooking the chickpeas and bulgur:

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon paprika powder
8 ounces of chickpea
1 red bell pepper, chopped
salt
14 ounces of bulgur
1 cup water
1 teaspoon curry powder
1 tablespoon dried redcurrant
pepper

How to Make Chickpea and Bulgur Lamb Chops

  1. Frying the lamb chops:
    Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the lamb chops, salt, and pepper and cook the meat on both sides until it turns golden brown. Set the chops aside.
  3. Cooking the lamb chops in stock:
    Chop the onion and add it to the same skillet. Cook the onion over low heat, while stirring, until it starts getting tender.
  4. Add the sumac, salt, and pepper and stir a bit.
  5. Add the vegetable oil and the cooked chops. Cook and stir for a few minutes.
  6. Add the vegetable stock, cook and stir. Bring it to a boil.
  7. Crush the garlic cloves with the flat blade of a knife, then add them to the skillet. Add the water, cover and simmer for 15-20 minutes. Set aside.
  8. Cooking the chickpeas and bulgur:
    Heat the vegetable oil in a saucepan over low heat.
  9. Chop the onion and the red bell pepper. Add the onion, paprika powder, chickpeas, and red bell pepper to the saucepan. Cook, stirring often.
  10. Add some salt and the bulgur. Cook and stir a little.
  11. Add the water, curry powder, dried red currants, and pepper. Stir, cover and cook until the water is gone. The whole process of cooking the chickpeas and bulgur should last about 1 hour.
  12. Add the bulgur mixture to a baking dish in an even layer, then add the cooked lamb chops on top, while also taking care to add some of the sauce resulted from the simmer.
  13. Bake in the oven for 30 minutes at 360⁰F/180⁰C.
  14. Garnish with fresh parsley.

Roasted Salmon With Veggie Bulgur

Have you tried bulgur? It’s a cereal food that is very popular in Middle Eastern cuisine, so you’ll most likely find it in these restaurants. But you can also use it as a side for lots of other meats. Like this salmon, flavored with a bit of mustard, mayo, and maple syrup. It’s a side that’s going to complement all those delicious flavors very well.

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Ingredients Needed for Roasted Salmon With Veggie Bulgur

1 tablespoon mustard
1 tablespoon light mayonnaise
1 tablespoon maple syrup
1 tablespoon dijon mustard
fresh coriander
2 salmons steaks, approximately 7 ounces each
1 teaspoon olive oil
6 baby carrots, sliced
½ cup peas
5 ounces of bulgur, cooked
salt
pepper

How to Make Roasted Salmon With Veggie Bulgur

  1. Preheat the oven to 380°F/190°C.
  2. Grab a small bowl and add the mustard, light mayonnaise, maple syrup, and Dijon mustard. Mix it until smooth.
  3. Use a brush and spread the mustard sauce over the salmon.
  4. Top the salmon with some fresh coriander and cover it with aluminum foil.
  5. Lay the salmon in a baking dish, slide it into the oven and cook it for the next 35 minutes.
  6. In the meantime, heat the olive oil in a skillet over medium heat. Add the baby carrots, peas, and cooked bulgur.
  7. Season with salt and pepper. Stir, and cook everything for 2-3 more minutes.
  8. Lay the salmon on top of the veggie-cooked bulgur and serve!

Lamb With Almonds and Cranberry Bulgur

The secret to cooking lamb is perfect seasoning to bring out the deep, yummy flavors. Spice things up by adding turmeric, nutmeg and some pepper for good measure. Bulgur can be bland sometimes, but not if you add almonds and dried cranberries, for that extra texture in the wheat. And now, for our one final trick: after you fry the lamb, don’t get rid of the fat! Add some heavy cream to make a white sauce for the dish.

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Ingredients Needed for Lamb With Almonds and Cranberry Bulgur

2 tablespoons of vegetable oil
¼ cup almond s, crushed
¼ cup peanut
¼ cup dried cranberry
½ cup bulgur, cooked
12 ounces of lamb leg, cut into pieces
2 ounces of butter
pepper
½ teaspoon turmeric
½ teaspoon nutmeg
½ cup heavy cream

How to Make Lamb With Almonds and Cranberry Bulgur

  1. Heat 1 tablespoon of vegetable oil in a skillet.
  2. Throw in the almonds, peanuts, and dried cranberries.
  3. Stir and cook them for about 1 minute.
  4. Add the cooked bulgur, mix, and cook them together.
  5. Take another skillet and heat the remaining vegetable oil.
  6. Add the lamb leg chunks and fry them for about 5-7 minutes.
  7. Add the butter.
  8. Season with pepper, turmeric, and nutmeg and fry the meat for a few more minutes while stirring constantly.
  9. Remove the lamb leg chunks from the skillet.
  10. Keep the skillet on heat and add the heavy cream in the remaining fat. Simmer until the sauce thickens, about 3-4 minutes.
  11. Drizzle the fried lamb with the creamy white sauce and serve with almond and cranberry bulgur.

Grilled Turmeric Lamb Chops With Broccoli and Bulgur

A lack of time for cooking often leads to basic dishes. And there ain’t nothing wrong with that. But what if you could inject a bit more spice into your grilled meat? Flavor some lamb chops with turmeric, cumin, ginger, and garlic – you can improve on this recipe however you choose! The next step is grilling them the usual way! Try them with a broccoli side dish improved with heavy cream and chili paste. The extra effort will be worth it when you taste the results!

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Ingredients Needed for Grilled Turmeric Lamb Chops With Broccoli and Bulgur

½ teaspoon cumin seeds
1 teaspoon white pepper corn
0.5 turmeric
2 garlic cloves, crushed
0.5 inch - ginger root, peeled and diced
½ teaspoon olive oil
salt
pepper
4 lamb chops
2 ounces of butter
10 broccoli florets
½ cup heavy cream
1 tablespoon chili paste
¼ cup cooked bulgur

How to Make Grilled Turmeric Lamb Chops With Broccoli and Bulgur

  1. Put the cumin seeds, white peppercorn, turmeric, garlic, ginger, olive oil, some salt and pepper in a mortar and use the pestle to crush all the ingredients.
  2. Coat the lamb chops with this mixture.
  3. Place the lamb chops on the heated grilling machine and grill them for 4 minutes. Turn the chops over and cook them for another 4-5 minutes.
  4. Heat one skillet and melt the butter.
  5. Throw in the broccoli florets and season them with salt and pepper. Cook them for about 2 minutes, before adding the heavy cream and the chili paste.
  6. Add the cooked bulgur and mix to combine.
  7. Serve the grilled lamb chops with the broccoli and bulgur side.

Sweet and Spicy Chicken Curry With Bulgur Side

If you’re interested in trying something new, this sweet and spicy chicken curry should get to the top of your to do list! The nectarine, jalapeno, sugar and coconut milk will do wonders on the chicken meat. And if you’re looking for a side, we recommend a nice bowl of bulgur.

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Ingredients Needed for Sweet and Spicy Chicken Curry With Bulgur Side

½ cup sugar
1 nectarine
1 jalapeno
9 ounces of chicken breast, sliced into long, thin strips
salt
1 teaspoon ginger, chopped
½ cup coconut milk
5 ounces of bulgur wheat
coriander, fresh

How to Make Sweet and Spicy Chicken Curry With Bulgur Side

  1. Slice the nectarine and the jalapeno. Keep 1-2 slices of each and slice them very thinly in order to add them in the bulgur.
  2. Heat a skillet over medium heat and add the sugar. Let the sugar dissolve and add the nectarine slices. Stir for about half a minute and add the sliced jalapeno and chicken breast.
  3. Season with salt and stir-fry the chicken for about 8 minutes, until golden. Add ginger and after 2 more minutes pour the coconut milk. Reduce the heat, and let it simmer for about 8-10 minutes.
  4. In order to make the bulgur side, the ratio is 2 parts of water for 1 part of bulgur wheat. Bring the water to a boil and add the bulgur wheat. Cover and simmer for 12-15 minutes until soft. Drain off excess liquid.
  5. Place the bulgur in a small bowl and mix it with the nectarine and jalapeno slices.
  6. Move the bulgur in the middle of a large plate and add chicken curry on the sides of the bulgur. Serve it with fresh coriander on top!

Fried Chicken With Bulgur and Veggies

It’s time for you to get out of your culinary comfort zone and try cooking with bulgur. It’s a cereal used in a lot of exotic dishes. Here, we propose you mix it with fried chicken, blended vegetables full of nutrients, and some cheese. The result is incredibly healthy and full of flavor.

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Ingredients Needed for Fried Chicken With Bulgur and Veggies

1 ½ cups of bulgur wheat
2 chicken breasts
salt
pepper
1 teaspoon oregano
vegetable oil for cooking
¼ yellow bell pepper
¼ red bell pepper
0.25 green bell pepper
1 spring onion
8 olives, without stones
1 teaspoon dill
2 ounces of boiled peas
3 ounces of feta cheese
1 tablespoon olive oil
1 teaspoon oregano

How to Make Fried Chicken With Bulgur and Veggies

  1. Boil water with some salt in a large saucepan.
  2. Put the bulgur wheat in a large bowl. Add 1 1/2 cup of boiling water and cover with a plate.
  3. Boil the peas in the remaining water.
  4. Keep it there for 20 minutes.
  5. Sprinkle salt, pepper, and oregano on the chicken breasts.
  6. Cover with parchment paper and flatten the meat with a tenderizer.
  7. Heat vegetable oil in a cast-iron skillet to a medium high temperature.
  8. Add the chicken breast.
  9. Fry on both sides until golden.
  10. Add the yellow bell pepper, red bell pepper, and green bell pepper to a blender.
  11. Chop the spring onion and throw it in there as well.
  12. Add the olives and dill to the blender.
  13. Blend everything together.
  14. Put the bulgur wheat in a saucepan.
  15. Add the blended veggies and mix them together with the wheat.
  16. Throw the boiled peas on top.
  17. Cut the chicken breasts in stripes and add them in the saucer, on top of everything else.
  18. Sprinkle pieces of feta cheese on top.
  19. Spray olive oil over all ingredients.
  20. Add a dash of oregano.

Crispy Chicken Thighs With Bulgur Risotto

You haven’t tried bulgur before? Well this recipe is the perfect excuse! Mix the bulgur with almonds, raisins and chili and you’re guaranteed to have an amazing meal. You can serve it with a multitude of meats, but today we recommend some crispy chicken thighs!

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Ingredients Needed for Crispy Chicken Thighs With Bulgur Risotto

3 chicken thighs
½ lemon
2 teaspoons of chili flakes
salt
½ cup flour
2 eggs, whisked
½ cup breadcrumbs
vegetable oil for frying
1 ounce almond s, minced
1 ounce raisin, minced
2 jalapenos s, thinly sliced
7 ounces of bulgur wheat

How to Make Crispy Chicken Thighs With Bulgur Risotto

  1. Squeeze the lemon over the chicken thighs and season them with salt and chili flakes. Cover them with aluminum foil and let them marinate for 30 minutes.
  2. Coat the chicken with flour then with the whisked egg finally with the breadcrumbs. Heat the oil in a skillet. Fry the chicken thighs for about 8 minutes per side, until golden and crispy.
  3. To make the bulgur, the ratio is 2 parts of water for 1 part of bulgur wheat. Bring the water to a boil and add the bulgur wheat. Cover and simmer for 12-15 minutes until soft. Drain off excess liquid.
  4. Add the raisins, jalapeno, and almonds in the cooked bulgur and combine. Add the bulgur in a cooking ring, and press it on top. Remove the ring and your risotto is ready.
  5. Place the chicken thighs over a large plate and serve them next to the bulgur risotto!
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