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Bulgur (Turkish:
bulgur; Armenian: բլղուր, romanized: blghur; Persian: بلغور, romanized: bolġur/balġur, lit. 'groats'), or
burghul (Arabic: برغل, romanized: burġul)...
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uncooked bulgur, and
seasoned with
olive oil,
lemon juice, salt and
sweet pepper. Some
variations add lettuce, or use
semolina instead of
bulgur. Tabbouleh...
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ground meat and
bulgur wheat.
Kibbeh is
considered to be a
national dish of Syria. In
Levantine cuisine,
kibbeh is made by
pounding bulgur wheat together...
- lamb with
bulgur wheat or rice and seasonings,
eaten cooked or raw
Kibbeh nayyeh (كبة نيئة)—a
mezze of
minced raw meat
mixed with fine
bulgur and various...
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Traditionally made with raw meat,
there are
vegetarian variations made with
bulgur and in Urfa, a
local meatless version is made with
scrambled eggs. In Diyarbakır...
- a
bulgur based salad found in
Turkish cuisine,
similar to the
Armenian eetch and
Lebanese tabouleh. The main
ingredients are
finely ground bulgur, parsley...
- lamb
cooked in a
sauce of
fermented dried yogurt and
served with rice or
bulgur. It is a po****r dish
eaten throughout the Levant. It is
considered the...
- also used in some
countries to
refer to kibbeh, a type of
paste made of
bulgur and meat that is used in a
variety of
regional dishes.
Kubbeh adomah ("red...
-
farinaceous dish of semolina.
Parboiled and cut
durum wheat groats,
known as
bulgur, are an
essential ingredient of many
Middle Eastern dishes such as mansaf...
- are
bulgur and red lentils. The
origin of the soup is
attributed to Ezo the
bride from Gaziantep. The
ingredients are red lentils, rice,
bulgur, olive...
