TABBOULEH
Steps:
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
BUBELAH
First, a lesson in Yiddish: one bubelah, two bubelach. A bubelah is something that is usually eaten for breakfast on Passover. Fluffy, eggy, with a hint of lemon in some families, savory in others, it's quintessential comfort food. With thanks to Avital P of the Israel-foods Yahoo discussion group who helped me find the basic recipe. I've added my own family touches.
Provided by Mirj2338
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat the egg whites until stiff.
- Slowly fold in the yolks, matzo meal and lemon zest.
- Melt the butter in a heavy based frying pan.
- CAREFULLY drop large spoonfuls of fluffy batter into the pan.
- Fry on one side until done, then gently (GENTLY) flip over and continue cooking on the other side.
- Sprinkle with sugar and enjoy.
PASSOVER BUBALAH
Steps:
- Beat egg wites with electric mixer until stiff peak forms. whisk yolks and 1/4 cup water. Whisk in salt, then matzoh meal 1 T at a time. Gently fold into egg whites with rubber spatula. Heat oil in medium skillet over med-low heat. Add batter and spread into an even layer. Cook until golden brown, about 4 minutes. Flip and cook until golden brown, 21-3 minutes. Slide onto plate and sprinkle with sugar. cut into wedges and serve.
MATZO MEAL PANCAKE OR BUBULA
A bubula (bubaleh) is a fluffy and delicious matzo meal pancake. The taste evokes only happy memories of my Grandma with her thick glasses, denture-filled smile. Add some fruit compote on top and you'll be in comfort food heaven!
Provided by Beth Lee
Categories Breakfast
Time 10m
Number Of Ingredients 7
Steps:
- Separate 2 eggs. Put the whites in a medium bowl, big enough for whipping them. Place the yellows in a similar size bowl.
- To the yolks, add 2 tablespoons of matzo meal, one tablespoon of sparkling water (seltzer), and a pinch of salt. Combine, using a small whisk or fork.
- Whip the egg whites to stiff peaks and then fold the egg whites into the yellow mixture.
- Heat a small skillet on medium to medium-high. Once heated, add one tablespoon of oil, then add the matzo meal mixture.
- Cook until you see it sizzle around the edges and firm up. Then, depending on your skill in the kitchen, you can either flip the pancake like a pro or grab a spatula to turn it over. (Dormant chef flipped, I used a spatula) It should be nicely browned.
- It only needs to cook briefly on the flip side to brown and finish firming up the interior.
- Flip the bubula onto a plate, sprinkle with granulated sugar. A little cinnamon is nice too. Powdered sugar would be attractive but I have always loved the texture of the granulated sugar with the matzo meal pancake.
Nutrition Facts : Calories 204 kcal, Carbohydrate 17 g, Protein 13 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 327 mg, Sodium 128 mg, ServingSize 1 serving
FRESH BAKED BOULES
Provided by Robert Irvine : Food Network
Time 3h20m
Yield 2 boules
Number Of Ingredients 6
Steps:
- Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
- Preheat oven to 400 degrees F.
- Divide the dough in half, and transfer half to a floured board and keeping the balance covered with the towel. Shape the dough into a circle by pulling from the side and pushing the dough under and up from the bottom to form a dome, rotating to make it circular. Cover with a piece of oiled plastic wrap and let rest 10 minutes. Repeat for each section of dough. Grease a round cake pan for each loaf and transfer dough to the pans. (This shape will keep the dough from flattening out while it bakes.) Brush with melted butter and bake until the crust is golden brown and crispy. When done, the bread should sound hollow when tapped, approximately 30 to 35 minutes. Remove from oven and let rest 10 minutes in pan. Remove from pan and serve warm or room temperature with butter.
LEBANESE TABBOULEH
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, appetizer
Time 30m
Yield 6 appetizer spread servings, 4 salad servings
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams
TABBOULEH
This fresh and healthy salad uses mostly herbs with a little bulgur wheat
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
- Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
- Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium
BULGUR WHEAT TABBOULEH
This bulgur wheat tabbouleh is the easiest vegan side dish ever and takes just a few ingredients. Pair with hot falafels, hummus and crisp pitta bread
Provided by John Torode
Categories Side dish
Time 15m
Yield as a side dish
Number Of Ingredients 9
Steps:
- Soak 120g fine bulgur wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.
Nutrition Facts : Calories 305 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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