bulgur

This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe  for bulgur wheat.

Bulgur Pilaf

extra virgin olive oil

onion (finely chopped)

tomato paste

vine ripe tomato (finely chopped)

green pepper (finely chopped)

bulgur wheat

cumin

salt

black pepper

chickpeas

chicken broth

parsley

Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.

Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.

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.

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.

Serve with chopped parsley and fresh vegetables, if desired.

https://content.jwplatform.com/videos/NVKb1Vsy.mp4

This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe for bulgur wheat.

Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don’t have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.

Chicken Soup With Lemon

chicken,

carrots,

onion,

garlic

bouquet garni parsley

water

peppercorns

Salt

leeks

lemons

herbs,

If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.

Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.

Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you’d like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.

Rezept für Bulgur-Salat mit Brokkoli und Avocado » Über 2349x nachgekocht » 20min Zubereitung » 11 Zutaten » 637 kcal/Portion

Bulgur-Salat mit Brokkoli und Avocado

Salz Prise

Bund

Bulgur 300 g

Gemüsebrühe 750 ml

Pfeffer, schwarz Prise

Kräuter der Provence, getrocknet Prise

In einem Topf ca. 2 l Salzwasser aufkochen. Frühlingszwiebeln waschen, trocken schütteln, Wurzelenden entfernen und weiße und grüne Teile getrennt voneinander in Ringe schneiden. 

In einem Topf Öl auf mittlerer Stufe erhitzen und weiße Frühlingszwiebeln mit Tomatenmark ca. 2 Min. anbraten. Bulgur zugeben, Brühe ggf. anrühren und mit der Brühe auffüllen. Alles zusammen aufkochen und bei mittlerer Stufe ca. 10 Min. zugedeckt köcheln. 

Brokkoli waschen, Röschen abbrechen und im kochenden Salzwasser ca. 4 Min. bissfest garen. In ein Sieb abgießen und abtropfen lassen. 

Avocado halbieren, Kern entfernen, mithilfe eines Löffels Fruchtfleisch von der Schale lösen und würfeln. Grüne Frühlingszwiebeln, Brokkoli und Avocado zum Bulgur in den Topf geben. Mit Olivenöl, Salz, Pfeffer und Kräutern der Provence würzen und servieren.

Guten Appetit!

Hier gibt's unser tolles REWE Rezept für veganen Bulgursalat verfeinert mit veganen Filetstücken Döner-Art und frischem Minz-Dip. Richtig gut auch für einen leichten Lunch To Go.

Veganer Bulgursalat mit Süßkartoffeln und Minz-Dip

Bulgur

450 ml Gemüsebrühe

Salz

Pfeffer

EL Olivenöl

Süßkartoffeln

kleine rote Zwiebeln

TL Paprika edelsüß

80 g gestiftelte Mandeln

0.5 Granatapfel

Packung(en) Filetstücke Döner-Art LikeMeat

Bund Petersilie

Bund Minze

Bio Zitrone

Sojajoghurt

EL Pflanzenöl

Unser REWE Rezept für rote Linsen-Frikadellen liefert mit einem frischen Kräutersalat das ideale Geschmackserlebnis und ist dabei im Handumdrehen zubereitet. »

Rote Linsen-Frikadellen mit Kräutersalat

200 g rote Linsen

g Bulgur

Zwiebel

EL Ajvar

TL Paprikapulver

TL Kreuzkümmel

Zitrone

Romana Salatherzen

g Joghurt

Seasoned with Parmesan, ricotta, fennel seeds and oregano, these meat-free Italian meatballs capture all the flavors of the classic. Cremini mushrooms and chickpeas mimic the texture of ground beef, bulgur helps bind the mixture together, and ricotta keeps it tender. The balls are rolled in a light coating of bread crumbs and Parmesan that crisps as it bakes, but if you prefer a saucy meatball, skip the coating and simply bake until firm, then simmer in marinara. Any extra coating mixture can be toasted in the oven and sprinkled over roasted veggies or creamy pastas. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Vegetarian Meatballs

olive oil

bread crumbs

Parmesan cheese (about 2 ounces)

garlic cloves,

cremini mushrooms,

ricotta (about 2 ounces)

fennel seeds

oregano

marinara sauce, warmed,

Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, about 15 minutes. Drain, pressing to remove excess water, then let cool.

Prepare the coating: In a shallow bowl, combine the oil, 1/2 cup bread crumbs and 1/4 cup Parmesan; mix until well blended and crumbly. Set aside.

Prepare the meatballs: In a food processor, pulse garlic until finely chopped. Add mushrooms, and pulse until chopped, with pea-size pieces remaining (do not purée). Transfer to a large bowl. Add the chickpeas to the food processor, pulse, then add them to the mushrooms. Add the remaining 1/3 cup breadcrumbs and 1/4 cup Parmesan, plus the bulgur, egg, ricotta, fennel seeds, oregano, salt, pepper and 1 tablespoon water; mix until well blended.

Form the meatball mixture into 1 1/2-inch meatballs (you should have about 24). Roll meatballs in the coating, pressing gently to adhere, then arrange on a greased baking sheet. Bake, turning halfway through, until golden, 18 to 20 minutes. Serve with marinara sauce, for dipping.

A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.

Yotam Ottolenghi’s Chermoula Eggplant With Bulgur and Yogurt

garlic, crushed

coriander

chili flakes

sweet paprika

lemon

olive oil,

eggplants

fine bulgur

golden raisins

(2 teaspoons) cilantro, chopped, plus extra to finish

(2 teaspoons) mint, chopped

olives,

almonds,

green onions, chopped

lemon juice

Greek yogurt (optional)

To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.

Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.

Meanwhile, place the bulgur in a large bowl and cover with the boiling water.

Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.

Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.

This vegetable-packed salad requires no cooking, other than boiling water to soak the bulgur wheat. Sweet tomatoes, crunchy cucumbers and crisp asparagus provide texture, while creamy chickpeas add heft. A tangy shallot-lemon vinaigrette brightens the dish and soaks into the bulgur as it sits, developing more flavor over time. The salad can be made a few hours ahead; for best results, toss the salad with half of the dressing and reserve the remaining half. When ready to serve, toss with the reserved dressing to freshen it up. It’s a satisfying vegetarian main, a great side for roasted meats and fish, or an easy make-ahead picnic dish.

Vegetable Tabbouleh With Chickpeas

water,

Kosher salt and black pepper

shallot

Dijon mustard

Persian cucumbers, thinly sliced

asparagus,

cherry tomatoes, halved

chickpeas,

mozzarella cheese,

In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.

Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.

Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

This salad can be served on the side but can also stand on its own as a complete meal. It’s low-fat, vegan, and full of plant-based protein!

Mediterranean bulgur & lentil lunch salad

brown lentils, uncooked

bulgur, uncooked

persian cucumbers, diced

sweet red pepper, diced

sweet green pepper, diced

olives

extra virgin olive oil,

lemon juice,

Salt and pepper

Rinse lentils and transfer them to a pot. Fill with water, enough to cover them by 2-3 inches, and boil for 20-30 minutes or until cooked but not mushy. Drain well and set aside.

In the meanwhile, transfer bulgur to a heatproof bowl, fill with 3 cups boiling water and let it sit for about 25 minutes.When bulgur is soft and tender drain it and transfer it to a large bowl.

Add the chopped tomatoes, cucumbers, parsley, peppers, and olives to the bowl without mixing. You want the bulgur to stay to the bottom of the bowl in order to absorb the juices from the vegetables.Add cumin, salt, pepper, lemon juice and olive oil.Cover the vegetables with the lentils and refrigerate until cold or overnight.

Before serving mix everything well, taste and adjust salt, pepper, lemon juice and olive oil. If you’re not extremely happy with the taste it probably needs some more salt, olive oil, and lemon juice :-)

Eat!

With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.

Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon & Dill

salt, divided

red onion

lemon lemons

garlic clove, finely minced

sugar

red bell pepper, diced

English (or hothouse) cucumber, seeded and diced

dill

Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water.  Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.

Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.) 

In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

Throw together a Greek-style salad that packs big flavour into every bite. With feta, currants and loads of herbs and spices, this dish tastes out of this world.

Greek lamb meatball salad

(1/2 cup)

lamb mince

currants

garlic cloves, crushed

tsp cumin

tsp cinnamon

lemon, rind finely grated

spring onion (shallot), finely chopped

(3/4 cup) Tamar Valley Greek Style Yoghurt

Lebanese cucumber, seeded, finely chopped

milliliters (1/4 cup) fresh lemon juice

grape tomatoes, halved

radishes,

Lebanese cucumber, halved, thinly sliced

mint leaves

dill sprigs

feta, crumbled

Bulgur-Ricotta Pancakes

bulgur (any grind)

ricotta

sour cream or yogurt

eggs

orange zest

whole-wheat flour

cinnamon

baking soda

raisins, optional

Vegetable oil,

Honey syrup,

Heat the oven to 200 degrees. Put the bulgur and a pinch of salt in a bowl and add 1 1/4 cups boiling water. Stir once and let sit until more or less tender, 10 to 25 minutes. If any water remains, squeeze the bulgur in a cloth or put it in a fine-mesh strainer and press down on it.

Beat together the ricotta, sour cream or yogurt, eggs and orange zest. In another bowl, combine the flour, sugar, cinnamon, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the ricotta mixture, blending well but not beating. Gently fold in the bulgur and, if being used, the raisins.

Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey or maple syrup.

This colorful and flavorful mountain of bulgur, flecked with pomegranates, walnuts and herbs, is typical of the out-of-the box thinking of the chef Ori Menashe. He learned how to char vegetables in a heavy pan from chefs from Mexico City, who did a pop-up at his Los Angeles restaurant Bestia before it opened and showed him their technique for adding a smoky flavor to rice. (Libyan and Egyptian cooks also have started stews this way for centuries.) Just be careful about the hot pepper as it chars; it might make you cough, so keep the window open for the 6 minutes it takes to do this. This recipe yields 8 cups of cooked bulgur, but you only need 6 cups for the salad. Use those leftover 2 cups in other salads or add them to soups for heft and texture.

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Top 22 bulgur recipes from across the web

The most viewed bulgur recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bulgur Pilaf

Chicken Soup With Lemon

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Veganer Bulgursalat mit Süßkartoffe...

Rote Linsen-Frikadellen mit Kräuter...

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Mediterranean bulgur & lentil lunch...

Bulgur Salad with Cucumbers, Red Pe...

Greek lamb meatball salad

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Tomato and Cabbage Tabbouleh

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Mushroom Burgers With Almonds and S...

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The most viewed bulgur recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine