Recipes with Bulgur

Bulgarian salad V

Bring bulgur in boil in the bouillon with the cut leeks. Let it boil for 8 minutes. And pull for 5 min. Turn cranberries, pumpkin seeds and chopped parsley in and taste with chilisovs. Just before serving, turn the washed salad in.

Bulgarian soup with minced pork

Onions and garlic chopped in the tern and swirled in a little oil, the meat was brought in and switched. Broth and bulgur, coriander and chili are added and boil for approx. 15.min. Yogurt and maizena are stirred together and whipped into the soup. Season w

Koupes

The dough: Place the bulb in a large bowl and pour the boiling water over. Let it pull approx. In an hour, stir around a couple of times along the way. Pour off excess water and squeeze the bulge free of moisture. Add egg, salt and pepper and blend with sp

Bulgur Fantasy salad

Boil the bulgus in the salted water. It takes about 15 minutes, but the water must be boiled away. Take the saucepan off the heat and cool it for approx. 15 minutes. You can cool faster if you pour the bulgus into a pipe bowl. Add the other ingredients whe

Bulgur dunser with beetroot

Boil the bulgur in water. Stir salt in. Peel the beetroot, the arrow loosened and tear both of them roughly. Bring the garlic, grahamsmel, curry and salt in a bowl together with the grated vegetables. Turn the boiled bulgur in and then the eggs. If the bulgu

Bulgur with beans and tahindressing

Pour 2 1/2 dl of boiling water over the bulge and leave it under cover for 15 minutes until water is soaked and the bulgus is soft. Season the beans, cut the carrots in the tern and steam the vegetables in a little water with salt until they are half-lubricate

Lebanese salad

boil bulgur and let it cool off. chop the parsley and Mint finely and mix in bulguren, add the rest of the indgredienserne and the server.

Lamb Chops and Bulgur salad with Mango and Pistac

Put lamb koteletterne in a freezer bag. Got crushed garlic, Rosemary sprigs, olive oil, lemon zest and pepper by. Let them soak in 2-3 hours. Roast lamb koteletterne on a hot pan in the oil that hangs at, preferably with a little garlic cloves and Rosemary