bulgur

July 10, 2018
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Ingredients:

2 whole tomatoes, processed with 1 TBS tomato paste

1.5-2 cups kammouneh (recipe follows)

Preparation:

Combine the tomato puree with the kamoune

Spread in serving plate

drizzle with olive oil

serve with bread and a mix of fresh vegetables

*Don’t prepare a long time before serving because the bulgur will get soggy*

Kammouneh

**a special bulgur with some herbs, vegetables and spice mix – specialty of south lebanon**

Ingredients:

1 kg fine wheat bulgur

A handful of parsely

One medium onion

Some basil leaves

A few marjoram leaves (مردكوش)

A handful of mint leaves

Hot pepper (optional)

Dried edible roses

1/2  a green/red pepper- or both ( فليفلة خضراء او حمراء)

2 tsp Kibbe spices

1 tsp Black pepper, a pinch of cumin and salt

Preparation:

Process all the above in the food processor (without bulgur) then add the bulgur pulse a few times until well incorporated

Use immediately or  allow to dry on a wide plate for a few hours and freeze

 

 


July 10, 2018
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Ingredients:

3 big onions, finely chopped (preferably in a food processor if not its fine but they have to be very fine)
2 cups small lentils عدس احمر
1.5 cups coarse whole wheat bulgur (برغل اسمر خشن)
Salt, black pepper and cumin to taste
1/3 cup good quality olive oil

Preparation:

Heat a wide pan, when its hot add the olive oil and onions and salt , cover and stir frequently
Leave till 1/2 of the onions blacken (half burned literally coz thats what give the Mjadara its brown color)
Add the washed, drained lentils and stir to combine with onions
Add cumin and black pepper
Add water 3 cm above the lentils
When the water boils, decrease the heat, cover and simmer till the lentils are well cooked
Wash and drain the bulgur
Add to the pan, stir, cover for 10-15 mn till the bulgur softens!
Serve with salad/yogurt/a mix of fresh vegetables, olives and makdous


July 9, 2018
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Kibbeh

Ingredients: 

500 grams kibbeh nayyeh (ground beef) 

400 grams finely minced beef 

A handful of pine nuts

Spices (cinnamon, 7 spices, sweet spice بهار حلو( summac

2 big onions finely chopped 

300 grams of kammouneh (recipe follows) 

300 grams of fine bulgur 

Preparation: 

Mix the kammouneh with the fine bulgur and put water until the water is 2-3 cm above the mix and cover fir 20-30 mn and then start kneading until a dough forms add the كبة نية and knead until they are mixed well and separate to two equal pieces 

For the filling sauté pine nuts in olive oil and the onions then the meat and spices and when its done sprinkle some summac and mix 

Bring it all together 

Spread the first half of the kibbe dough then the filling then the other piece of the kibbe dough (use water on your hands to help spread it easily) drizzle some olive oil, cut the kibbe and put a pine nut on each piece

In the oven for around 40 minutes and brown from top w sahtein

Oh i forgot i serve it with minted garlic-ed yogurt and cucmber

Kammouneh

 **a special bulgur with some herbs, vegetables and spice mix – specialty of South Lebanon** 

Ingredients:

1 kilogram fine wheat bulgur

A handful of parsely 

One medium onion 

Some basil leaves

A few marjoram leaves (مردكوش)

A handful of mint leaves 

Hot pepper (optional) 

Dried edible roses 

1/2  a green/red pepper- or both ( فليفلة خضراء او حمراء) 

2 tsp Kibbe spices 

1 tsp Black pepper, a pinch of cumin and salt 

Preparation: 

Process all the of the ingredients in the food processor (without bulgur)

add the bulgur pulse a few times until well incorporated 

Use immediately or  allow to dry on a wide plate for a few hours and freeze!


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