Turkish Çiğ Köfte

Çiğ/chee/ "raw",  köfte  "meatball" has many regional and ethnic specialties of southeastern Anatolia, Turkey. It is served as an appetizer or meze and common in Armenian, Turkish, and Urfalim Jews cuisines from two Anatolian villages Suruç and Çermik, who relocated to Jerusalem and Tiberias in 1896. But there is no meat in this recipe.

Հում կոլոլակ (Armenian)

/hum kololak/

Serves 6 people

3 1/2 cups (830 ml) water

3 cups (600 g) bulgur wheat (not gluten-free)

6 Tbs. (85 g) each: paprika and tomato paste

4 tsp. (8 g) each: cumin and chili flakes

2 tsp. (4 g) paprika

1 tsp. (2 g) cayenne pepper

4 organic spring onions or 2 small organic onions, chopped

2 organic cloves of garlic, chopped

2 handfuls of each: walnuts, parsley, and mint, chopped

4 Tbs. (30 ml) olive oil

մեկ /mek/ Ա. Mix bulgur, paprika & tomato pastes, spices, and hot water. Soak for 10-20 minutes.

երկու /erkow/ Բ. Add everything to a bowl and kneed very well for at least 10 minutes.

երկու /erkow/  Գ. Take 2 Tbs. (30 g) of the mixture and press it in your hands.

չորս /čors/  Դ. Serve in flat bread, with a salad.

.

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Bulgur Wheat+Grapes+Walnuts = Salad

Bulgarian cuisine represents dishes of Southeast Europe, sharing characteristics with other Balkan cuisines. Salads are appetizers with wines and other alcoholic drinks, such as rakia (Bul. акия /rakiya/) (anise-flavored popular drink in this area, Greece Islands  "pακί" and Turkey "rakı").

пшеница булгур + грозде + орехи = салата (Bulgarian)

/pshenitsa bulgur + grozde + orekhi = salata/

Serves 4

1/2 cup (125 g) coarse bulgur wheat (not gluten-free)

1 1/4 cup (300 ml) water

organic each: seedless grapes; tomatoes cut in half

organic walnut pieces

1 Tbs. (15 ml) each: walnut and olive oil

1 tsp. mild, red pepper flakes (also called: Aleppo pepper or pul biber); substitutions: paprika, cayenne, or Ancho chile

dill

един /edin/ 1. Add the bulgur to the water.

две /dve/ 2. Bring to a boil, then remove from the heat, place a lid on, let it steam for 15-20 minutes.

три /tri/ 3. Put the grapes, tomatoes, oils, and pepper flakes in a bowl.

четири /chetiri/ 4. When the bulgur wheat is almost ready, toast the walnuts in a hot, dry frying pan. Set aside.

пет /pet/ 5. Toss the bulgur with the salad.

шест /shest/ 6. Add the walnuts and herbs, stir.

добър апетит

/priyaten apatit/

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Bulgur Fruit Salad

Turkish: bulgur; Arbaic برغل‎‎ /burghul/ (groats) is a cereal made from non-gluten free wheat. It has a light, nutty flavor, common to Middle East and India.

Bulgur Meyve Salatası (Turkish)

Serves 4

1/2 cup (100 g) bulgar 

1 Tbs. (15 ml) each: organic lemon juice and olive oil

1 organic nectarine or plum, remove the pit and chop

3 cups (720 ml) organic: spinach or mix lettuce

1/4 cup (50 g) toasted organic almonds or sunflower seeds OR mix them half and half

1. Soak the bulgur in 3/4 cups (180 ml) of hot water about 15 minutes.

2. Drain any extra water.

3. In a large bowl, whisk together the lemon juice and oil.

4. Toss with the bulgur, nectarine, lettuce/spinach, and almonds.

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Bulgur with Tomatoes and Eggplant

This Middle Eastern non-gluten free wheat added to the flavors of tomatoes and eggplant makes a main meal or side dish to a Middle Eastern dinner.

(Arbaic) البرغل مع الطماطم والباذنجان

/albarghal mae alttamatim w albadhnjan/

Serves 4

1/2 cup (100 g) bulgur

3 Tbs. (45 ml) olive oil

1 small organic eggplant cut into 1/2 inch (1,25 cm) pieces

1/2 cup (120 ml) organic crushed tomatoes

1/2 cup (120 ml) basil or parsley

pinch or two of red pepper flakes to taste

1. Soak the bulgur in 3/4 cups (160 ml) hot water for at least 10 minutes.

2. Heat the oil over medium-hight heat and sauté the eggplant about 5-9 minutes.

3. Stir in the tomatoes and red pepper flakes. 

4. Simmer 3-5 minutes.

5. Stir in the bulgur and cook until any liquid is absorbed, 1-2 minutes.

6. Remove and stir in the herbs.

-modified "Nutrition Action"

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Bulgur with Sauté Vegetables

Bulgar (Burghul) is non-gluten free whole wheat which is most common in European, Middle East-ern, and Indian cuisine. 

It has more fiber and protein than white rice with higher levels of vitamins and  minerals.

Serves 4

1st Choice:

Chop and sauté 4 cups (800 g) of whatever organic vegetables you have, toss with 1/2 cup (100 g) soaked bulgur*, season with any spices or herbs, and enjoy!

2nd Choice:

1/2 cup (100 g) bulgur

2 Tbs. olive oil

1/2 pound (100 g) each organic chopped: zucchini, red and white bell peppers

1 bunch chopped scallions or 1 onion

black pepper to taste

1. *Soak the bulgur in 3/4 cup (180 ml) of hot water for last least 10 minutes.

2. Sauté the zucchini with the oil in a pan over medium heat for 2-3 minutes.

3. Remove the zucchini and sauté the peppers and scallions/onions 2-3 minutes or until tender.

4. Return the zucchini and stir in the bulgur. Cook and stir 1-2 minutes.

5. Season with black pepper (optional).

-modified "Nutrition Action"

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