PANCARLI BULGUR SALATASI

 

 

 

 

 BULGUR SALAD WITH BEET ROOT

Ingredients:

• 1 cup of coarse bulgur
• 1 large beet root
• 2 cups of boiling water
• 1 bunch of parsley (chopped )
• 1bunch of green onion (chopped )
• 4 tbsp. of extra virgin olive oil
• 1 tbsp. of sumac
• 1 tbsp. of pomegranate molasses
• juice of a lemon
• salt to taste

Wash, peel and grate the beet root. Take it in a sauce pan. Add boiling water and bulgur. Bring it to a boil. Put the lid on. Simmer it until the bulgur is cooked. Set aside until it is cool. Take the cooked bulgur in a large mixing bowl. Add chopped parsley, green onion, olive oil, sumac, pomegranate molasses, lemon juice and salt. Toss it and take it in a serving bowl. 

İÇ KATMASI

 

BULGUR DIP

Ingredients:

• 1+1/2 cups of fine bulgur
• 1 cup of boiling water
• 1 onion ( chopped )
• 1/3 cup of olive oil
• 2 tbsp of tomato paste
• 2 tbsp of red pepper paste
• juice of 2 lemons
• 1 tbsp of pomegranate molasses
• 1 cup of cold water
• salt

Topping:

• 2 tbsp of olive oil
• 1 tsp of chili pepper

In a large mixing bowl take bulgur. Add boiling water on it. Mix it and cover. Let bulgur absorb water for 20 minutes.

Meanwhile, take olive oil and chopped onion in a large skillet over medium-high heat. Stir onion occasionally until it gets tender. Add tomato paste and red pepper paste. Stir and cook for 5 minutes. Turn the heat off. Add this sauce  on top of bulgur and stir. Let it cool for 5 minutes. Take this mixture in a bowl of food processor. Process it for 10 minutes. Take it into the mixing bowl again. Add lemon juice, pomegranate molasses, salt and stir. Add cold water gradually and stir. Apportion it into 4 bowls.

In a small skillet take 2 tbsp of olive oil and chili pepper over medium heat. Stir for 2 minutes and drizzle it on top of each bowl.

PATATESLİ KÖFTE

POTATO & BULGUR BALLS

Ingredients:

• 3 potatoes
• 1 cup of extra fine bulgur
• 1 small size of onion (finely chopped )
• 3 cloves of garlic (finely chopped )
• 1/3 bunch of parsley (finely chopped )
• 10 green onion (finely chopped )
• 1/3 cup of olive oil
• 1 tsp of black pepper
• 2 tbsp of hot red pepper paste
• 2 tbsp of tomato paste
• 3  tbsp of ground red pepper
• salt

Wash potatoes. Take them in a medium pot and cover them with just enough cool water to cook. Turn the heat on high and bring it to the boil then turn the heat down to low. Turn the heat off when potatoes are soft.  Peel potatoes while they are still hot. Take them in a large mixing bowl and mush them.  Add bulgur to the same mixing bowl and stir. Cover the lid and let it sit for 20 minutes.

Take the potato-bulgur mixture into a large mixing bowl. Add chopped onion, chopped garlic, tomato paste, red pepper paste, black pepper, ground red pepper and salt to the bowl and knead it until well combined ( about 15 minutes). Add olive oil and knead again.Then add chopped green onion, chopped parsley, and knead again.
Place some lettuce leaves on a serving dish. Take a small piece of mixture ( about the size of a walnut ) and give it a shape of football with your palm and put it on the lettuce leaves.
Serve it with ayran and pickles.

BULGURLU ISPANAK

SPINACH WITH BULGUR

Ingredients:

• 2 lb of spinach
• 1/3 cup of uncooked course bulgur
• 1 medium size of onion ( chopped )
• 10 cloves of garlic ( chopped )
• 1 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 2 tbsp of olive oil
• 3/4 cup of boiling water
• a pinch of black pepper
• salt

Soak spinach in cold water and add 2 tbsp of vinegar. Leave spinach in the water for 20 minutes. Wash and drain it.
In a large pot, take olive oli, chopped onion, and chopped garlic. Stir and cook until onion is tender. Add tomato paste and red pepper paste, stir for 2-3 minutes.
Chop spinach and add it to the pot. Stir until it loses its volume. Add 3/4 cup of boiling water, bulgur and black pepper to the pot and stir. Turn the heat down to low. Cover the lid. Simmer until the bulgur is cooked. Add salt.
Serve it warm with plain yogurt.

TAVUKLU FİRİK PİLAVI

FIRIK(GRILLED WHEAT) & CHICKEN PILAF

Firik is grilled wheat. We use it just like bulgur to make this special pilaf in my hometown. Wheat is harvested and burnt just before it is completely mature so it leaves a smoky flavor. You can easily get it from Middle Eastern store.

Ingredients:

• 3 pieceses of chicken leg quarter
• 4 cups of water
• 1 cup of coarse bulgur
• 1 cup of firik
• 1/2 cup of uncooked chickpeas
• 1/3 tsp of ground black pepper
• salt

Soak chickpeas with two cups of water overnight. Next day,wash and drain chicken and chickpeas. Take it in a pressure cooker and add 4 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard.Add black pepper. Close the lid of pressure cooker and turn the heat down to low. Cook the chicken for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the chicken and chickpeas out in a plate leaving meat broth in the pressure cooker. Take the bones of chicken and cut them into coarse pieces. 
Take chicken broth in a large pot and bring it to the boil. Add firik, bulgur, chicken pieces, chickpeas and salt in it and stir. Turn the heat down th low. Cover the lid. Simmer for 30 minutes. Turn the heat off. Let it rest for 30 minute before serve.

BULGURLU YEŞİL MERCİMEK SALATASI

 GREEN LENTIL & BULGUR SALAD


Ingredients:

• 1 cup of uncooked green lentil
• 1/2 cup of uncooked course bulgur
• 1 large size of onion
• 1 bunch of green onion ( chopped )
• 1 carrot ( grated )
• 1/4 bunch of parsley ( chopped )
• 3-4 tbsp of chopped fresh mint ( optional )
• 1/2 tbsp of sumac
• 4 tbsp of olive oil
• juice of 1 lemon
• 1/2 tsp of black pepper
• salt

Take green lentil in a medium pot and add enough cool water to cover. Cook over medium heat.
Drain excess water and set aside.
Take bulgur in a mixing bowl and add 1/2 cup of boiling water on it. Mix and cover  the lid. Let the bulgur soak the water for 15 minutes. Take green lentil and bulgur into the mixing bowl and mix.
Meanwhile, cut onion into halves and slice them thinly. Take olive oil and sliced onion into a medium size of skillet and saute it for 10 minutes over medium heat. Then add grated carrot to the skillet and saute it for another 10 minutes. Take sauteed onion and carrot to the mixing bowl.
Add chopped green onion, chopped parsley, chopped mint, sumac, lemon juice, black pepper and salt to the mixing bowl and mix.

EKŞİLİ YAHNİ

MEAT STEW WITH BULGUR BALLS

Ingredients:

• 1/3 cup of uncooked chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 1/2 cup of uncooked rice
• 1 large onion
• 2 tbsp of tomato paste
• 1 tsp of red pepper paste
• juice of 2 lemons
• 3 cups of water 
• 2 tbsp of dried ground mint
• salt

For the bulgur balls:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb of ground lamb (or ground beef )
• 1 tbsp of semolina flour
• 1 chopped onion
• 1 tsp of ground chili pepper
• salt

Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.
 

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.

Soak chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.Cut the onion into two halves and slice the both halves thinly. Add  onion slices into the broth and turn the heat up to high. Add tomato paste and pepper paste and stir. When the onion is cooked add rice into the pressure cooker and turn the heat down to low. Add cooked lamb cubes and chickpeas in it when rice is done. Stir gently. Add lemon juice and dried mint and stir.Cook it for another 5 minutes over medium heat and turn the heat off.When you are ready to eat first place some bulgur balls in a serving plate then add stew on top.
 Enjoy...

YOĞURTLU KÖFTE

MEAT & YOGURT STEW WITH BULGUR BALLS

This dish is a feast itself that you don't need anything else to go with it.
It has many healthy ingredients and it is very tasty too which will make you ask for the second serving:)

Ingredients:

• 1/3 cup of chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 2 cups of thick plain yogurt
• 1/2 cup of uncooked rice
• 1 egg
• 1 tbsp of all purpose flour
• 3 cups of water
• salt

For the bulgur balls:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb of ground lamb (or ground beef )
• 1 tbsp of semolina flour
• 1 chopped onion
• 1 tsp of ground chili pepper
• salt 

Sause:

• 2 tbsp of vegetable oil
• 2 tbsp of dried ground mint

Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.
 

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.

Soak chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.

Wash and drain rice. Take it into the broth. Bring it to the boil over medium heat. Cook the rice until it is soft. Turn the heat off and set a side until it is completely cool. Then add yogurt, egg, and flour. Stir well. Turn the heat on high and stir consistently until it starts to boil. Add cooked lamb cubes and chickpeas in it. Turn the heat down to low and continue to stir for 5 minutes then turn the heat off. Add salt.
Take vegetable oil in a small sauce pan over medium heat. Add dried mint to the pan. Stir until mint gives its color to the oil ( around 30 seconds). Add the sauce to the stew.
Enjoy.

FIRIN YAPMASI

SPICY BULGUR & MEAT PATTIES

Makes 12 patties.

Ingredients:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb ground beef
• 1/2 cup of olive oil
• 1 small size of onion
• 2 tbsp of pepper paste
• 1 tbsp of tomato paste
• 2 tsp of ground dried mint
• 1 tsp of ground cumin
• 1 tsp of ground chili pepper
• 1/2 tsp of ground black pepper
• 1 tbsp of salt

Take bulgur in a large mixing bowl and pour the boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur and the other ingredients in a bowl of food processor and process it for 15 minutes or until it is well combined.
Take small part ( about the size of a lemon ) of mixing and give them a shape of small ball and make it flat with your palms.Place a baking paper on a baking sheet. Place all the patties on the baking paper. Preheat the oven  450F. Bake them for 25 minutes or until they are golden brown.  
It can be served warm or cold. I prefer to eat mine cold with a cup of Turkish tea.

ETLİ KARA LAHANA SARMASI

STUFFED COLLARD GREENS WITH GROUND BEEF

As I mentioned in the previous post, I tried stuffed collard greens for the first time. I really liked it so did my family.
This dish is very popular in the north part of Turkey so it is very traditional too.


Ingredients:

• Large leaves of 3 bunch collard greens ( 29 leaves)
• 1/2 lb of ground beef
• 1 cup of rice
• 2 tbsp of extra fine bulgur
  
• 2 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 1 medium size of onion
• 1 fresh green pepper
• 6 cloves of garlic 
•  juice of 2 lemon
• 1 tsp of black pepper
• salt

Wash the leaves several times to remove grit. Remove the center stalks from the leaves. Cut the large leaves into three triangular parts. Cut the smaller leaves into two equal parts.
Fill a large pot halfway with water. Turn the heat on high, bring it to the boil.  Place the first half of leaves' pieces in the pot, wait for 1 minutes and take them out. Repeat this step for the second half of it. Place all of them on a large plate and set a side.
Meanwhile, take onion, green pepper, and garlic into the bowl of food processor and process it until finely chopped. Take them in a large mixing bowl. Add the other ingredients ( rice, bulgur, beef, tomato paste, red pepper paste, lemon juice, black pepper, and salt) into the mixing bowl and mix it until well combined.
 

Take one piece of leaves. Place one tbsp of filling on the larger side of it and fold the sides inside and roll it. Repeat this step for all off the pieces.
Place all the rolls horizontally, side-by-side in a large pot. Add boiling water into the pot slowly, just to cover the rolls. Take the pot over medium heat and bring it to the boil. Turn the heat down to low as soon as it starts to bubble. Cover the lid and simmer for one hour or until the rolls are tender. Serve it warm with salad, plain yogurt or cacik. 

ETLİ PATATES

POTATO STEW WITH BEEF CUBES

Serves 6.

Ingredients:

• 1 lb beef cubes
• 8 small size of potatoes
• 1 large onion ( chopped )
  
• 20 baby chilli pepper
• 1 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 2 tbsp of vegetable oil
• 1 tbsp of vinegar
• 4 cups of boiling water
  
• 1/2 tsp of black pepper
• salt

Wash, peel, and cut potatoes into cubes.Cut off the top of chilli peppers and wash.

Take vegetable oil and beef cubes in a large pot. Cook it until it absorbs all of its juice over medium heat, stirring occasionally. Add chopped onion, and peppers and cook for 5 minutes. Add tomato paste and red pepper paste to the pot and stir for 5 minutes. Add 4 cups of boiling water and stir. Add potato cubes to the pot. Bring it to the boil. Add black pepper,vinegar, and salt to the pot, stir. Turn the heat down to low and simmer until potatoes are soft.  Potato cubes become mushy so quickly. Don't let them overcooked.
Serve it with bulgur pilaf.

MERCİMEKLİ KÖFTE

RED LENTIL & BULGUR BALLS

Ingredients:

• 1 cup of red lentil
• 3/4 cup of extra fine bulgur
• 1 small size of onion (finely chopped )
  
• 3 cloves of garlic (finely chopped )
  
• 1/3 bunch of parsley (finely chopped )
  
• 4 green onion (finely chopped )
• 1/3 cup of olive oil
  
• 1 tsp of cumin
• 1 tbsp of hot red pepper paste
• 1 tbsp of tomato paste
• salt
  

Wash and drain lentils. Take it in a medium pot and cover with just enough cool water to cook. Turn the heat on high and bring it to the boil then turn the heat down to low. Do not add too much water. Watch it closely if water is needed during the cooking process you could add some more.
Turn the heat off when lentil becomes mushy. At this moment you may drain if it has access water. The consistency of cooked lentil should be thick. Add bulgur to the pot and stir. Cover the lid and let it sit for 20 minutes.
Take olive oil and chopped onion in a small skillet and saute it over medium heat.
Take the lentil-bulgur mixture into a large mixing bowl. Add sauteed onion, tomato paste, red pepper paste, cumin and salt to the bowl and knead it until well combined. Then add chopped green onion, chopped parsley, chopped garlic and knead again.
Place some lettuce leaves on a serving dish. Take a small piece of mixture ( about the size of a walnut ) and give it a shape of football with your palm and put it on the lettuce leaves.
Serve it with ayran and pickles.

EZOGELİN ÇORBASI

 BRIDE EZO'S SOUP
Ingredients:

• 1 medium size of onion ( chopped)
• 3 cloves of garlic (finely chopped )
• 1 tbsp of dried mint
• 2 tbsp of olive oil
• 1/4 cup of extra fine bulgur
• 1/3 cup of rice
• 3/4 cup of red lentil 
• 6 cups of boiling water
• 1 tbsp of tomato paste
• 1 tsp of ground red pepper

Sauce:

• 2 tbsp of olive oil
• 1 tsp of dried mint
• 1tsp of ground red pepper

Take 2 tbsp of olive oil, chopped onion and garlic in a medium pot over medium heat. Saute it until onion is tender. Add tomato paste to the pot and stir for 5 minutes. Add boiling water, red lentils, rice, ground red pepper, and dried mint to the pot and stir. Bring it to the boil and turn the heat down to low. Add bulgur when lentils are cooked. Cook for another 15 minutes.Turn the heat off, add salt and stir.
In a small skillet, take olive oil, dried mintand ground red pepper for sauce. Stir for 1-2 minutes over medium heat and turn the heat off. Add sauce to the soup.

ETLİ LAHANA SARMASI

STUFFED CABBAGE LEAVES WITH GROUND BEEF
Ingredients:

• 1 head of green cabbage ( ~3,5 lb )
• 1/2 lb of ground beef
• 15 tbsp of rice ( 1tbsp of rice for every three piece of cabbage leaves )
  
• 2 tbsp of extra fine bulgur
  
• 2 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 1 medium size of onion
• 1 fresh banana pepper
• 6 cloves of garlic
• 4 tbsp of lemon juice
  
• 1 tsp of black pepper
• salt

Put the cabbage in a large pot and cover it with cold water. Turn the heat on high, bring it to boil and turn the heat down to medium high. Boil it for three to four minutes until the outer leaves start to loosen. Remove the soft leaves from the core.




Return the cabbage head to the pot. Repeat the first step until all leaves are removed. Place all of the leaves on a large tray. Let them cool for ten minutes.






Once all leaves cool down, remove the center stalks from the leaves. Cut the large leaves into three triangular parts.






Cut the small leaves into two equal parts.
Place all of them on a large plate and set a side. ( It will be around 55 pieces.)






Meanwhile, take onion, banana pepper, and garlic into the bowl of food processor and process it until finely chopped. Take them in a large mixing bowl. Add the other ingredients ( rice, bulgur, beef, tomato paste, red pepper paste, lemon juice, black pepper, and salt) into the mixing bowl and mix it until well combined.



Take one piece of leaves. Place one tbsp of filling on the larger side of it and fold the sides inside and roll it. Repeat this step for all off the pieces.















Place them in a large pot and cover with boiling water. Take the pot to the stove top and turn the heat on high and bring it to the boil. Once it starts to boil, turn the heat down to low and cover the lid. Let it simmer for one hour and turn the heat off. Let it rest for half an hour and serve it warm.

ORUK

MEAT BALLS WITH BULGUR

Ingredients:

• 1 lb fatty ground beef
• 1/2 cup of extra fine bulgur
• 1 medium size onion
• 5 cloves of garlic
• 1 tbsp of dried mint
• 1 tbsp of ground red pepper
• 1/3 cups of boiling water

Take bulgur in a large mixing bowl and pour the boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur and the other ingredients in a bowl of food processor and process it for 15 minutes or until it is well combined.
Take small part ( about the size of an egg ) of mixing and give them a shape of small ball and make it flat with your palms.Preheat the grill to medium-high. Place them on the grill and cook both side until they are golden brown.

BULGUR PİLAVI

BULGUR PILAF

Bulgur pilaf is a very good alternative to rice.



Ingredients:

• 1 cup of coarse bulgur
• 2 cups of boiling water
• 2 tbs of orzo pasta
• 2 tbs of butter ( or vegetable oil )
• 1/4 tsp of black pepper
• salt

In a medium pot, take butter and orzo pasta and cook it on a medium heat until orzo change its color to light brown. Add bulgur, boiling water, black pepper, and salt into pot and cover the lid. When it starts bubbling, turn the heat low. Cook it until bulgur absorbs all of the water.Turn off the heat. Take the pot in a cool spot and place a paper towel between the pot and the lid. This way, the paper towel absorbs remaining water and pilaf won't be sticky.
Enjoy...

KISIR

It is hard to categorized kisir. It could be a meal by itself with some tomatoes, cucumbers, pickles and ayran or an afternoon snack with Turkish tea. For having an idea, you should try it first and decide what might it be...

Ingredients:

• 1+1/2 cups of bulgur ( dried, medium crushed wheat)
• 1 cup of boiling water
• 1 tbs of of red pepper paste
• 2tbs of tomato paste
• 1 bunch of parsley
• 1 bunch of green onion
• 10 cloves of garlic
• 1 tbs of pomegranate syrup
• 1/2 cup of olive oil
• 2 lemons' juice
• 1/2 tsp of black pepper
• salt

In a large mixing bowl, mix bulgur and boiling water and cover the lid. Let bulgur absorb the water. Meanwhile chop parsley, green onion, and garlic. When you are done with chopping, take the bulgur and add red pepper paste, tomato paste, pomegranate syrup , lemon juice, olive oil, black pepper, and salt. Mix them well and then add chopped parsley, green onion, and garlic. Mix them all together.

MÜCEDDERE

BULGUR PILAF WITH GREEN LENTIL

I prefer to have this pilaf instead of rice. It is more nutritious and delicious for me.
It is good to go with yogurt and green onion or any kind of salad.

Ingredients:

• 1 cup of green lentils, washed
  
• 1 cup of bulgur( dried, medium crushed wheat)
• 2 cups of boiling water
  
• 1 medium size of onion
• 1/2 cup of olive oil
• 1 tbs of red pepper paste
  
• salt

Place lentils in medium pot, add enough water to cover and cook until just tender. Drain the lentil and place bulgur, boiling water, lentil, red pepper paste, and salt to the same pot and gentle stir. Place the pan over medium heat, cover the lid. When it starts bubbling turn the heat to low. Cook it until bulgur completely absorbs the water.

Thinly slice the onion. Heat the olive oil in a saucepan over medium heat and add the onion. Saute the onion until it is golden brown. Add this saute to the pilaf and stir gentle. Take the pan to a cool place and cover it with paper towel, put the lid on and let sit 15 minutes. This way, paper towel absorbs all of the remaining water.

Enjoy...