Baked kibbeh (kibbeh bil sayneeyeh) :
1 large onion, quartered
1 kg minced lamb
350 g very fine burghul, soaked in water for 1 hour, drained
¼ cup allspice
2 tsp ground nutmeg
2 tsp ground cinnamon
2 tbsp salt
olive oil, for drizzling
1 tbspolive oil
2 large onions, cut into rings
80 g pine nuts
500 g minced lamb
1 tbsp allspice
salt and pepper
To make the filling, place a large frying pan over medium heat. Add the olive oil and onions and cook for 2–3 minutes or until soft. Add the pine nuts and cook for another 2–3 minutes or until almost golden. Now add the minced lamb and cook for 7–8 minutes or until browned. Stir in the spice and season with salt and pepper.
To make the kibbeh paste, place the quartered onions in a food processor and process until almost pureed. Add the minced lamb, one-quarter at a time, and combine well. Now add the drained burghul, 1 cup at a time, and process until well combined. Add the spices and salt, and give it a final whiz, about 2-3 minutes. The result should be a smooth emulsified paste.
Preheat the oven 180˚C. Divide the kibbeh paste into 8 even portions. Lightly grease 4 x 21 cm round baking dishes and evenly spread 1 portion of the kibbeh paste over the base of each dish. Evenly spread the meat filling on top. Now cover with 1 portion of the remaining kibbeh paste, creating a final layer. Using a knife, cut diagonal lines into the top layer, creating diamond shapes, then divide into 6 even slices. Create a small hole in the centre and drizzle all over with the olive oil (this gives it a nice golden brown colour as well as adding a bit of flavour). Pop in the oven and cook for 45 minutes or until golden brown. Alternatively, pop it under the grill for the last 6–8 minutes for an extra-crispy top layer.
Recipe from Dirty Kitchen Secrets by Bethany Kehdy.
Cabbage. What an undervalued delicacy. A staple of the colder climates. One of the few vegetables that thrive in cooler weather. Brother of broccoli, sister to kale. Collectively they are called the #brassicas . You hear about them in #GermanCuisine or #RussianCuisine but don't hear much about them in the context #TurkishCuisine .
But here it is. Lovely stuffed cabbage rolls. #LahanaSarması . Always cooked with meat. Even though conceptually a vegetarian version is possible, I don't remember eating it before.
The #recipe is simple. Takes a while to make though.
First, separate the cabbage leaves and blanch them in lightly salted boiling water. The main goal is to soften them so that we can roll them. Otherwise, the leaves are tough and will crack when forced to roll. Don't cook much. Just a minute or so in the hot water and then into a cold bath to stop cooking process.
Then prepare the filling. #Stirfry some ground meat ( I guess by now you know that my meat of choice is #lamb ). Add some onions and sautee some more. Add seasoning to your taste (salt, pepper, paprika, cumin, a touch of cinnamon, mint, basil etc). Finally add your rice. #whiterice better, #brownrice healthier and #bulghur works just fine, too. Without cooking much, take it off the heat and let it cool down.
Next step, rolling the leaves. Add some stuffing into the leaves and roll them. Not too thick. Find a balance between the cabbage and the filling. Stack them in a deep pot and cover them with some of the tougher leaves and/or the tough stems you set aside.
Final step: cooking. Prepare an emulsion of tomato paste, oil and water. Add it to your pot and add water to barely cover all the rolls. Cook on low heat for about 30-40 minutes, until both the cabbage and the rice is soft.
This burghul & seeds bread by @bakershenkin must be one of my favorite breads,so delicious.💚
Ihana burgul&siemenleipä @bakershenkin leipomo kahvilasta. Leipä täynnä makua, ja olen yrittänyt tehdä samantapaista itsekin:löytyy blogista hakusanalla bulgur-siemenleipä💚 ..........................................
מתה על הלחם הבולגור עם הרבה גרעינים של
כל כך יאמי💚
Salmon with #bulghur and #firik /#freekah pilav for dinner. Oh, don't forget the green salad. Guess where the salad greens and #tomatoes came from?
Freekah is an ancient cereal made by roasting unripe wheat on open fire. Has a unique, smoky flavor to it and often paired with bulghur in 1:1 proportions in making pilav. It is an ingredient very common in the Levant region. Turkey is an extension of that region and it is used in #turkishcuisine as well.
I thought this moldy demonstration (mold was not part of the plan) was stunning, but it was deemed too disgusting to go on and is now in the dumpster. I wish it could just look like this forever. #thenextpenicillin#clay#mold#bulghur#oops#pottery
Sooooo... #storytime It was SUPPOSED to be pumpkin pie oatmeal. It was already a work in progress when I poured out all the oatmeal and it wasn't enough for this recipe. So I thought, 💡 I'll put that #bulghur in there. STILL NOT ENOUGH FOR THE AMOUNT OF LIQUID IN THE PAN.... Second 💡! I'll use that remnant of #quinoa ..... The consistency seems right..... Smells okay... I'm not gonna mention any of this to the kids. Let's see how this plays out..... #cookingfail ? We shall see.... #trickymom
When we have high protein and fat foods for a couple days in a row, I try to balance it out by making something vegetarian, even vegan to give our bodies a variety! The Armenian cuisine is full of such recipes that I grew up with so I don't feel like I'm missing out on anything or eating "health food!" Tonight I made bulghur pilaf with sautéed onions, tomatoes and peppers! It is traditionally served with picked vegetable and yogurt on the side! The man is also eating pita bread with it hehe #dinner#armenian#bulghur#pilaf#yogurt#pickles