Armenianbulgurandpotatoballs Recipes

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ARMENIAN BULGUR AND POTATO BALLS



Armenian Bulgur and Potato Balls image

Tasty vegetarian croquettes that are lightly fried. I served this as part of a light lunch with several appetizers, including baba gannouj, and hummous, with pita bread, some olives, and a green salad.

Provided by PalatablePastime

Categories     Potato

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs potatoes (about 6 medium)
3/4 cup fine bulgur
3/4 cup flour
salt
black pepper
oil (for deep frying)
2 medium onions, chopped fine
1 tablespoon olive oil
1/4 teaspoon ground allspice
1/4 cup pine nuts
1/4 cup currants
1/3 cup tahini
salt
black pepper

Steps:

  • Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.
  • Place bulgur in a small bowl and cover with cold water and set aside for 5 minutes; then drain in a sieve, pressing to get all the water out as possible.
  • Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.
  • Place onion and oil in a skillet and sauté until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.
  • Shape bulgur/potato mixture into balls and flatten in your hands; place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it, forming a smooth oval shaped ball.
  • Repeat with remaining paste and filling.
  • Heat oil and deep fry balls several at a time for about 6-8 minutes, turning to brown both sides; drain on paper toweling before serving.
  • Serve hot or warm.

25 EASY WAYS TO COOK WITH BULGUR



25 Easy Ways to Cook With Bulgur image

Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Bulgur Pilaf
Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill
Bulgur Wheat, Sweet Potato, and Black Bean Gratin
Mediterranean Bulgur Salad
Bulgur Salad with Fresh Herbs and Lemon
Kisir (Turkish Bulgur Salad)
Tabbouleh
Amazing Bulgur Salad with Roasted Grapes
Lentils and Bulgur Wheat with Caramelized Onions
Chicken and Chickpeas Cold Soup
Cinnamon Banana Breakfast Bulgur
Bulgur Porridge
Fennel and Apple Salad with Bulgur Wheat
Crispy Skin Salmon Grain Bowl with Grilled Vegetables
Mediterranean Halloumi and Bulgur Wheat Salad
Bulgur Wheat Salad with Avocado
Trigo con Leche, or Trigo con Dulce (Bulgur Pudding)
Sweet Cherry Bulgur Salad
Cilantro Lime Tuna Salad
Bulgur Vegetarian Chili
Bulgur Salad with Roast Tomato and Aubergine
Bulgur Stuffed Eggplant
Winter Tabbouleh with Roasted Delicata Squash
Bulgur Nasi Goreng Style
Turkey Kibbeh with Cucumber Salad and Mint Yogurt Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

GERMAN POTATO BALLS



German Potato Balls image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 6

6 medium potatoes, cut into 1" dice.
1 cup water
1 stick butter
1 cup flour
2 eggs
Fat for frying

Steps:

  • Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable.
  • Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out.
  • In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat.
  • Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown.
  • Remove and drain. Salt to taste. Eat while hot.

MEATBALLS WITH BULGUR IN ONION AND TOMATO SAUCE (VOLI ME PLYGURI)



Meatballs with Bulgur in Onion and Tomato Sauce (Voli Me Plyguri) image

Provided by Aglaia Kremezi

Categories     Beef     Onion     Tomato     Sauté     Super Bowl     Fall     Family Reunion     Chill     Parsley     Bulgur     Simmer

Yield Makes about 26 Meatballs; 4 to 6 servings

Number Of Ingredients 15

1 pound lean ground beef, veal, lamb or pork or a combination
1 cup finely chopped fresh flat-leaf parsley
4-5 scallions (white plus most of the green parts), finely chopped
1/2 cup coarse bulgur
1 large egg, lightly beaten
1/3 cup olive oil
4 garlic cloves, 2 minced and 2 coarsely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground black pepper
1 large onion, halved lengthwise and sliced into half-moons
1/2 cup dry red wine
2 cups grated ripe tomatoes or canned diced tomatoes with their juice
1 cinnamon stick
1/2 cup water

Steps:

  • In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.
  • Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.
  • In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low.
  • Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2tablespoons parsley and serve.

ARMENIAN POTATOES



Armenian Potatoes image

Found this in one of our local Church cookbooks making for potatoes that are a touch different - and always an empty bowl! The recipe calls for 'old' potatoes - I find for most part I never have old potatoes - if I do not have large potatoes I eyeball an equivalent. Weighing - 11/2 pounds of potatoes takes about five what I call regular sized potatoes. Serving size is a quesstimate as it depends what you are serving and how big the helping!

Provided by Gerry

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs large old potatoes
2 large onions (cut in chunks)
1/4 cup vegetable oil
3 tablespoons tomato paste (recipe suggests catsup as a sub)
1/2 cup water
1 teaspoon paprika
1 teaspoon salt (or to taste)
pepper
1/2 cup finely chopped fresh parsley (I add the parsley) (optional)

Steps:

  • Wash and peel potatoes, cut potatoes and onions in chunks.
  • In a large bowl mix together the oil, tomato paste, water, salt, paprika, combine with potatoes.
  • Add onions, pepper to taste, parsley and toss to mix.
  • Bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft.

GERMAN POTATO BALLS



German Potato Balls image

With a few additional basic ingredients, my mom transforms potatoes into these delightful dumplings. This authentic German side dish is so hearty and comforting. We love the dumplings covered in sauerbraten gravy. -Cathy Eland, Hightstown, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 8

3 pounds russet potatoes
2 large eggs
1 cup all-purpose flour, divided
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
Minced fresh parsley, optional

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight., Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour., In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired.

Nutrition Facts : Calories 190 calories, Fat 2g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

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