Bulgur

fine bulgur wheat • hot water • all-purpose flour • vegetable oil • red pepper paste • small onion, very finely grated • salt • black pepper • ground cumin • white pepper • For the filling: • (about 7 ounces) ground beef •

For the bulgur dough: • fine bulgur (about 1 kg) • potatoes, cut into cubes • onion • Salt, black pepper, paprika, mixed spices • For the filling: • ground chicken breast (about 1 kg) • onions, finely chopped • Salt • Black pepper • Mixed spices • Paprika •

bulgur wheat (about 170 grams) • cracked wheat (jareesh) (about 170 grams) • onion • mixed spice • black pepper • cumin • Salt • For the filling: Use the versatile filling recipe found in my other recipes

bulgur wheat (about 1 kg) • lean ground beef or lamb (about 1 kg) • ground beef or lamb (about 0.5 kg) • Almonds, pistachios, or pine nuts (use what you have) • Salt • Water • onion • Clarified butter (ghee) or butter

olive oil • butter • small onion, finely chopped • garlic, minced • tomato paste • dried mint, for garnish • red pepper flakes • ground cumin • black pepper • salt • red lentils (200 grams) • bulgur (I used coarse bulgur) •

fine bulgur (about 255 grams) • soaked white rice, ready to use (about 90 grams) • Filling • Ground beef or lamb • Celery • Salt, black pepper, kibbeh spices, and onion

fine bulgur (about 500 grams) • lean ground beef or veal (about 250 grams) • medium onion • Salt, black pepper, allspice, sweet paprika • For the filling: • ground beef (about 500 grams) • medium onions, finely chopped • Salt, black pepper, allspice • clarified butter or ghee • Chopped walnuts or pine nuts • Clarified butter or ghee for greasing, blanched almonds

split red lentils (75 grams) • short-grain rice (50 grams) • fine bulgur (50 grams) • tomato paste • olive oil • paprika • dried mint • Salt and black pepper, to taste • hot water (1 liter) • For garnish: • Paprika • Dried mint •

coarse bulgur (about 270 grams) • onion, chopped • green chili pepper, chopped • cooked chickpeas (about 165 grams) • green onions, chopped • garlic, minced • tomatoes, chopped • tomato paste • Salt • Black pepper • Ground cinnamon • Ground hot red pepper •

coarse bulgur (about 270 grams) • medium eggplants, finely chopped • large onion, finely chopped • salt • tomatoes (about 500 grams), blended into juice • olive oil (120 ml)

coarse bulgur (about 180 grams) • small onion, finely chopped • Olive oil • tomatoes, finely chopped • green bell pepper and 1 red bell pepper, chopped • tomato paste • red pepper paste • bouillon cube • hot water (about 355 ml)

coarse bulgur, rinsed only, not soaked (about 340 grams) • tomatoes, chopped • eggplants • small onion, chopped • tomato paste • cumin • paprika or crushed red pepper • dried mint • olive oil (about 120 ml) • Salt • water for cooking (about 710 ml)

bulgur, soaked for 2 hours (about 340 grams) • egg • tomato paste • Salt and pepper • For the filling: • (about 225 grams) skinless chicken breast, finely chopped • medium onion, finely chopped • medium green bell pepper • cumin • paprika • Salt and pepper • curry powder

fine bulgur (about 340 grams) • Black pepper • Water • Salt • Oil • Onion • Green bell pepper • Tomato paste • Ingredients for meat filling (see ingredients for Potato Kibbeh) • Juice of 3 tomatoes • cooked chickpeas

For the dough: • fine bulgur wheat • potatoes • Flour • Salt • Spices • For the filling: • onion • (about 450 grams) ground beef • Spices • Salt • Oil for frying

Kibbeh Dough- • fine bulgur, soaked and well-drained • lean ground beef or lamb • medium onion • salt • cinnamon, cumin, and black pepper • Kibbeh Filling- • ground beef or lamb, cooked with • finely chopped onion, sautéed in oil • salt • black pepper and mixed spices • fried pine nuts •

ground beef (about 500 grams) • medium onions • Spices: black pepper, salt • vegetable oil • small cup chopped walnuts • bulgur wheat (about 480 grams) • boiling water (about 710 ml) • olive oil or vegetable oil (about 180 ml) • all-purpose flour (about 190 grams) • Cumin • Mixed spices • Ground red pepper •

lamb chops (adjust quantity as needed) • pineapple • fine bulgur (about 90 grams) • barbecue seasoning • Salt and black pepper • soy sauce • barbecue sauce • meat tenderizer

fine bulgur wheat (about 1 kilogram) • lean ground beef or lamb (about 0.5 kilogram) • walnuts (about 60 grams) • onion • Salt and a pinch of allspice

fine bulgur wheat (about 900 grams) • boneless, skinless chicken breast (about 1 kg) • lamb fat or suet (about 500 grams) • onions • mixed spice blend • ground red pepper • Salt, to taste • dried mint • cumin • onions, finely grated

fine bulgur (about 480 grams) • large onion • Salt, ground cumin, a pinch of paprika • red pepper paste (or less, as needed) • tomato paste • large tomato, chopped • Olive oil and 1 onion, finely chopped

couscous or medium bulgur (about 640 grams) • beef or lamb (about 500 grams) • carrots • zucchini • Squash, cut as desired • tomatoes, chopped • turnips, halved • onion, chopped • chickpeas, soaked overnight (about 200 grams) • tomato paste • Mixed spices • Salt •

To make kibbeh nayyeh, you’ll need: • fine dark bulgur (about 320 grams) • very hot water (1 liter) • Aleppo pepper paste, leveled • ground Aleppo pepper, leveled • olive oil (120 ml) • onion, finely grated • ground cumin, leveled

fine bulgur (kibbeh bulgur) (about 320 grams) • large boiled potatoes • salt • ground beef (about 225 grams) • kebab spice • black pepper

fine bulgur wheat (1 kg) • ground beef or lamb (0.5 kg) • medium onion • Salt, to taste • Black pepper, to taste • For the filling: • ground beef or lamb (1 kg) • onions • little pomegranate molasses • Salt • Black pepper

boiled potatoes • fine bulgur, washed and soaked (about 170 grams) • chopped parsley (about 30 grams) • pomegranate molasses • mixed spices • cumin • Salt • olive oil (about 120 ml)

fine bulgur (about 320 grams) • onions, finely grated • tomatoes, peeled and finely grated • parsley, finely chopped • tomato paste • sweet red pepper paste • hot red pepper paste • tahini • clarified butter (ghee) • Chopped walnuts • Salt and pepper

For the dough: • fine white bulgur • all-purpose flour • cumin • red pepper paste • black pepper • salt • vegetable oil • For the filling: • onions, finely chopped • Ground beef or lamb, as desired • Pine nuts and almonds, as desired •

fine bulgur (about 640 grams) • water (about 1.65 liters) • bread • semolina (about 320 grams) • Salt • Spices to taste • For the filling: • ground beef (about 225 grams) • parsley • Spices • onions • potatoes •

fine bulgur wheat (about 1 kilogram) • ground beef or lamb (about 0.5 kilogram) • Onions (for the filling and for mixing with the bulgur) • Spices • Black pepper • Salt • Lemon zest (to mix with the bulgur)