Lynn Said:What grain is used in the somali hot cereal, Mushaari? Is it Oatmeal, Bulgur, Farina or other?
We Answered:It could be millet or sorghum, these are more popular in Somalia, Ethiopia and in the west African country's, millet and sorghum seeds when cooked look like cous cous or bulgar wheat, it could have been coarse bulgar also
Esther Said:Recipes containing bulgur?
We Answered:Taboulah...my fav salad
2 cups cracked wheat (bulghur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.
Drain any excess water, if necessary, and squeeze dry.
Combine the salad ingredients, including wheat, in a medium bowl.
Mix the dressing ingredients together and stir into the salad mixture.
Serve chilled or at room temperature.
Tonya Said:Can I substitute bulgur or quiona for rice in my recipe?
We Answered:Yes, you can sub either one. I make quinoa stuffed peppers all of the time. I like the inca red variety, which is a little bit nuttier than the white quinoa, or you can use a combination of both. Quinoa flakes and quinoa flour make tasty muffins too! I am allergic to wheat, so I rely heavily on this yummy grain
Everett Said:does anyone know the recipe for quipes/kipes (fried bulgur roll)?
We Answered:INGREDIENTS for 3 dozen
* 1 pound medium sized cracked wheat
* 1 pound of ground beef
* 1 tbs. fresh lime juice
* 1 pound of white onions
* .5 oz (1 tablespoon) ground allspice
* 1 cup olive oil
* 1/6 bunch fresh mint
* 1/4 bunch fresh parsley
* 1 tsp salt
* 1 tsp ground black pepper
* 2 quarts peanut oil
1. Cover the cracked wheat with cold water and let soak 30-45 minutes. Time will vary on the
freshness of the bulgur.
2. When bulgur is soft, drain off excess water in a fine colander and then hand squeeze the
remaining water from the bulgur.
3. Peel and grate the onion into the ground beef, add the salt, pepper, olive oil, lime juice, allspice and then lightly mix.
4. Pick the leaves from the mint and parsley and finely chop.
5. Add the chopped mint leaf and softened cracked wheat to the ground beef (step 3 above)
and then mix and combine well. This will take about 5 minutes and the resultant blend should
be quite smooth and uniform.
6. Form into mini football shaped "rolls". The length should be about twice as long as it is wide.
7. Refrigerate for at least two hours to allow melding of flavors and preparing for frying.
8. Heat peanut oil to 425 degrees F. and carefully deep fry the Kipe fritters, turning if necessary.
They should be unifrmly browned, very crispy and fully cooked.
9. Remove from oil, drain on paper towels and serve.
Ted Said:Does anyone have any vegetarian recipes that use bulgur?
We Answered:I made a bulgar chili that was tasty. The recipe below is similar to the one I found in a cookbook, and it contained carrots.
The recipe is missing the measure of bulgar - it's 1/2 cup.
This chili goes well with crackers or homemade cornbread.
If you don't like spicy chili, you can back-off a jalapeno or two.
Nathaniel Said:Traditional recipes using Bulgur, other than for Tabooli Salad, which I have?
We Answered:bulgur pilav. fry an onion in a little oil.then when nicely soft and brown add a tablespoon of tomato puree. and also 2 cups of bulgur and stir. quickly add enough water to cover the bulgur and at least 2 cm over the bulgur. bring to boil and simmer untill the bulgur has swollen and taken all the liquid. turn off gas and cover and leave to rest for 10 minutes. lovely topped with thick yogurt.