Squeeze out excess water from bulghur
using hands or paper towel.
Kibbeh, a paste of soaked bulghur
and lamb, is generally accepted as the national dish of Lebanon, whether served raw, baked or fried.
2 Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghur
Three varieites of the bulghur
wheat patties, usually stuffed with minced lamb, are available -- classic, chicken (also new!) and mushroom -- a tasty revelation in a crisp little package.
At this time of year, risottos can be particularly good, and only last night I enjoyed a spectacular paella-style dish made with bulghur
wheat instead of rice.
Ingredients 4 medium courgettes 1/2 x 500g pack Bulghur
Wheat 1 bunch salad onions, chopped 1 small cucumber, chopped 20g flat-leaf parsley, chopped 20g pack fresh mint, chopped 150g feta cheese in olive oil with oregano, from the deli counter Juice and zest of 1 lemon 3 tbsp olive oil Method Preheat the grill to high.
Using a mixture of 1/2 ground beef mixed with ground mutton to 1/2 soaked bulghur
, has turned out to be the best I can do, but just comes near to it.
-Select long-grain rice like Basmati, whole-wheat pasta and grains like bulghur
, and barley.
Take any leftover cooked grain -- oatmeal, rice, bulghur
, cornmeal mush, whatever -- add some water if it's dry, add some oil or butter, sweetening if you like, a bit of salt, and then mix in flour until you have a very stiff dough.
Gluten can be found in barley (malt, malt vinegar), rye, wheat, triticale (a cross between wheat and rye), bulghur
, cereal, spelt, durum, and in hidden forms in various foods like salad dressings, cookies, cakes, pasta, processed meats and gravies, and even things like soy sauce.
1 Place the bulghur
in a fine sieve and rinse under cold running water.
Put the bulghur
wheat in a bowl with some seasoning, pour over enough hot water to just cover, then cover with cling film and set aside to absorb the liquid while you prepare the remaining ingredients.
Put the bulghur
wheat in a sieve and rinse with cold water until the water runs clear.
A macrobiotic meal should have 50 per cent whole grains (brown rice, millet, bulghur
, couscous), 25-30 per cent organic vegetables - raw, steamed, boiled or pickled - and five to ten per cent of bean products (tofu and tempeh) and sea vegetables.
Stir through the harissa, bulghur
and apricots, pour over the stock and bring to the boil.