Synonymer & Information om | Engelska ordet BULGUR

Exempel på hur man kan använda BULGUR i en mening

• Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
• In Turkey, meze often consist of beyaz peynir 'white cheese', kavun (sliced ripe melon), acılı ezme (hot pepper paste often with walnuts), haydari (thick strained yogurt with herbs), patlıcan salatası (cold eggplant salad), beyin salatası (brain salad), kalamar tava (fried calamari), midye dolma and midye tava (stuffed or fried mussels), enginar (artichokes), cacık (yogurt with cucumber and garlic), pilaki (foods cooked in a special sauce), dolma or sarma (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), Arnavut ciğeri (a liver dish, served cold), octopus salad, and çiğ köfte (raw meatballs with bulgur).
• It can be found in breads, bread mixes, breakfast cereals, cookies, waffles, pancakes, bulgur, baked goods, pastas, drinks, beer, and snacks.
• Parboiled and cut durum wheat groats, known as bulgur, are an essential ingredient of many Middle Eastern dishes such as mansaf and tabbouleh.
• Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or markouk bread.
• Wheat is the primary grain and is found in a variety of forms, such as whole wheat, shelled wheat, bulgur (parboiled cracked wheat), semolina, farina, and flour.
• Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs.
• Some characteristic ingredients of Iraqi cuisine include – vegetables such as aubergine, tomato, okra, onion, potato, courgette, garlic, peppers and chilli, cereals such as rice, bulgur wheat and barley, pulses and legumes such as lentils, chickpeas and cannellini, fruits such as dates, raisins, apricots, figs, grapes, melon, pomegranate and citrus fruits, especially lemon and lime.
• Maash palaw – a strictly vegetarian sweet-and-sour pilaf baked with mung beans, apricots, and bulgur wheat.
• This cuisine included pies like sambousak, pastels and burekas, vegetable gratins and stuffed vegetables, and rice and bulgur pilafs, which are now considered to be Jerusalem classics.
• Ladera can be served on their own, typically with feta cheese and bread, or with potatoes, bulgur, or pasta.
• Food offerings often include lamb stew with pilaf made from bulgur, and Armenian flat bread or katah bread.
• Brody's approach to eating focuses on moderation, emphasizing potatoes, rice, pasta, dried peas and beans, bread (without butter), bulgur and kasha, accompanied with moderate amounts of low-fat dairy products, fish and shellfish, lean meats and poultry.
• The term kubbeh is 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.
• Nasser Abdulhadi's Ramallah restaurant Zeit wa Zaatar holds the Guinness World Record for the world's largest tabouleh (an Arab salad of chopped parsley, bulgur, onion, tomato, and mint).
• Sources of plant protein include legumes such as soy beans (consumed as tofu, tempeh, textured vegetable protein, soy milk, and edamame), peas, peanuts, black beans, and chickpeas (the latter often eaten as hummus); grains such as quinoa, brown rice, corn, barley, bulgur, and wheat (the latter eaten as bread and seitan); and nuts and seeds.
• In the cuisine of Urfa province borani is a lamb and bulgur kofta dish made with chard and chickpeas, sometimes called "Urfa borani".
• Wheat is used mostly to produce bulgur, which makes the main dishes all over the year; whether as a standalone meal, next to other meals or part of other meals; such as tabbouleh, kibbeh, mujaddara and many others.
• Typical Turkish cuisine meze and salads served before main course are fried eggplant, börek (baked filled pastries), falafel (deep-fried ball made from ground chickpeas, broad beans/horse beans), grilled sujuk in addition to broad bean/horse bean, cacık (cucumber with yogurt, dried mint and olive oil), hummus (cooked, mashed chickpeas blended with tahini, garlic in olive oil), baba ghanoush (eggplant mashed and mixed with paprika, garlic in olive oil), tabbouleh (bulgur, tomatoes, cucumbers, finely chopped parsley with onion, garlic in olive oil).
• Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as kısır, pilavs, breads, and in dessert puddings such as kheer.

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