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Turkish tabbouleh | Kisir

What happens when you eat a lot of international food, but still get in a rut? Is it like when you live by the sea but get tired of looking at the lapping waves (is that even possible?). It’s so easy (and delicious), to return to old favorites like stuffed grape leaves, hummus and tabbouleh, but sometimes a little shakedown is in order. We’re big tabbouleh eaters in this house, so when I found out there’s a Turkish version of this popular bulgur salad, you can bet I jumped on board. This guy knows what I’m talking about… He’s been waiting for a bite for nearly three centuries. What makes kisir different from mainstream Tabbouleh is the addition of two ingredients: tomato paste and pepper paste. These stain the bulgur grains orange-red, and gives the finished dish a rich, earthy flavor. If you use hot pepper paste, the kisir will also go down with a lovely burn. And then there’s a bit more red, too. Say “Merhaba,” or “hello” to a couple of tomatoes from my garden… I was so …

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Lentil & Bulgur Pilaf | Mujaddara

Serves 6 Generosity. When people give it freely you feel loved. Taken care of. Your spirit smiles from the inside out. Your day is instantly better. It’s one of the most splendid qualities a person can have. In Jordan, as in many of the region’s countries, generosity to strangers is an honored mealtime practice. In times of plenty, the best part of the meal goes to the stranger. Even in poverty the last crumb goes to the hungry stranger. Today we explore Mujaddara – a splendid vegan dish that will fill a large platter and then some. Perfect for practicing generosity. Sometimes made with bulgur and sometimes with rice, Mujaddara is always made with lentils and caramelized onions. Get ready for fantastic twist on pilaf. Recipe inspired by the post at HabeasBrulee.com Ingredients: Garnish: 4 extra-large onions, sliced in half moons 1/2 cup olive oil pine nuts & raisins (optional) For the pilaf: 2 cups lentils 1 cup bulgur 5 cups water salt pepper Method: Let’s make a loving gift from a simple meal. In the spirit of …

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Tabbouleh

Serves 4 If you’re feeling a bit cloudy, a bit rainy, a bit under the weather – let the bright flavor of lemons and parsley uplift you. Tabbouleh is a quintessential Middle Eastern salad recipe. No mezze is complete without it. While most authentic recipes include more parsley than bulgur, you can play around until you have the quantity you like best. NOTE: All parsley, green onion, and mint quantities came out rather heaping (see photos) Ingredients: 1/2 cup bulgur (I used coarse, but medium or fine is traditional) 1/2 cup fresh lemon juice (measured, then strained) 1 bunch parsley, minced (1 heaping cup) 2 tomatoes, diced 3 green onions, minced 1/4 heaping cup minced mint 1/3 cup olive oil salt Method: Rinse bulgur in a little water. Then add to a bowl and pour on the strained lemon juice. Set aside while you prepare the other ingredients. The bulgur will absorb the lemon juice as you work. Chop a mountain of parsley, mint, tomatoes, and green onions. Whistle while you chop. Ahh, beautiful. As …

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Armenian Bulgur Pilaf Salad | Itch

Serves 8 This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb. Ingredients: 1, 15 ounce can diced plum tomatoes 1/2 cup olive oil 2 cups chopped onion 2 cups bulgur 1/4 cup lemon juice salt pepper 1 small jalapeno, minced 1 large red bell pepper, diced 1 large red onion, diced 8 scallions, sliced 1/2 cup fresh chopped parsley 1-2 cups very hot water (add as needed) Method: 1. Saute onions in oil over medium heat until golden. Add tomatoes and liquid and bring to a boil. Puree. 2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed. 3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving. Serve cold or at room temperature. Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb.Armenian …

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