bulgur
Tabbouleh | Parsley Salad
- August 21, 2017
- in an Armenian Kitchen, Mezze, Middle Eastern Recipes, Pulses + Grains, Recipe Box, Salads, The Khohanotz, Vegan
- No Comments
Pan-Pressed Baked Kibbeh | Sinoorgha, Sini Keufteh , Kibbeh bil Saniyeh
- July 17, 2017
- Armenian Recipe, Meat, Middle Eastern Recipes, My Food Roots, Pulses + Grains, Recipe Box, The Khohanotz
- No Comments
With more than a handful of types of kibbeh, it is safe to say that pan-pressed baked kibbeh is the simplest to make of all. In today’s post I will talk about two means of preparing baked kibbeh: the traditional Armenian way and the non-conventional Southern Lebanese way.
Assyrian Kibbeh Poached in Broth | KBEHBAT, KUTLEH
- July 24, 2015
- Artisan Food Makers, Food + Culture, Made by Me, Meat, My Food Roots, Pulses + Grains, Recipe Box, The Khohanotz
- No Comments
TAHINOV BAHKI GOLOLAG | Vegan Kibbeh with Tahini-Onion-Walnut
- March 20, 2015
- Appetizers, Armenian Recipe, Mezze, My Food Roots, Pulses + Grains, Recipe Box, The Khohanotz, Vegan
- No Comments
Vegan Kibbeh with Tahini-Onion-Walnut Stuffing
Meatless does not, by any means, translate to boring, and 4o days of Great Lent is the perfect time to get creative with nutrition packed vegan meals.
KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese
- January 11, 2015
- Appetizers, Made by Me, Mezze, Party Food, Recipe Box, The Khohanotz, Vegetarian
- No Comments
KBEHBAT, KUTLEH | Minced Meat Filled Wheat-Balls Cooked in Broth
- May 5, 2014
- Food + Culture, Made by Me, Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz
- 1 Comment
Cabbage Rolls with Legumes, Spelt + Rice | Kaghampi Pasuts (Bahki) Dolma
- April 28, 2014
- Armenian Recipe, Made by Me, My Food Roots, Pulses + Grains, Recipe Box, The Khohanotz, Vegan, Vegetables
- No Comments
Vegan Chard Kebbeh | Panjarov Bahki Gololag [Keufteh]
- March 24, 2014
- Armenian Recipe, Made by Me, My Food Roots, Recipe Box, Seasonal Celebrations, The Khohanotz, Vegan
- No Comments
Vegan Chard Kebbeh and its numerous adaptations is a staple food on Armenian tables during the 40 days of Great Lent, known as [ Medz Bahk ] or [ Karasnok ] in Armenian and sometimes referred to as [ Aghouhatzk ] by the Armenian Church.
Now that Mid-Lent [ Michink ] is just around the corner, I found it befitting to post this Lenten recipe. Mid-Lent is considered a special day amongst Armenians; it is the 24th day of Lent and happens on the Wednesday of the fourth week, hence March 26th.
Kibbet Samak | Salmon Kibbeh Stuffed with Shrimp & Roasted Peppers
- June 10, 2013
- Appetizers, Cookbook Recipe, Hot Appetizer, Made by Me, Party Food, Recipe Box, Seafood, The Khohanotz
- No Comments
Bulgur Wheat Pilaf with Meat and Vegetables | A Traditional Armenian One-Dish Meal Recipe
- June 1, 2012
- Made by Me, Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz
- No Comments
Potato and Bulgur Lettuce Wraps | Oil-Cured Baby Eggplant Salad
- February 24, 2012
- Cold Appetizer, Lunch, Made by Me, Main Courses, Pulses + Grains, Recipe Box, Salads, The Khohanotz
- No Comments
Bulgur and Beef Stuffed Vegetables, a Levantine Recipe
- September 2, 2011
- Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz, Vegetables
- No Comments
This recipe for stuffed vegetables is down-right comfort food; whether referred to as Meesov Tsavari Letsk in Armenian, Mehshi bi Burghul in the Middle East, or Dolma throughout the Levant.
Bulgur is a wheat cereal that is usually sold parboiled, dried, ground, and sifted into distinct sizes. It can be found in natural food stores as well as ethnic and traditional grocery stores. It differs from cracked wheat in that it is pre-cooked.
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