Bulgur And Squash Kefteh Recipes

BULGUR AND SQUASH KEFTEH

Steps:

• Place the bulgur in a bowl, mix with 1/4 teaspoon salt and cover with hot water. Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, steam the squash above 1 to 2 inches of boiling water for 15 to 20 minutes until thoroughly tender. Remove from the heat, allow to drain for five to 10 minutes and then mash with a fork or a pestle.
• Heat 2 tablespoons of the olive oil over medium-low heat, and add the onion. Cook gently for 10 to 15 minutes until golden and very tender. Stir often. Add the ground cumin and a pinch of salt, and stir together for about 30 seconds. Stir into the bulgur. Add the pureed squash and stir together, then transfer to a bowl.
• Knead the mixture in the bowl with the back of a spoon or with a pestle for a few minutes. Stir in the remaining tablespoon of olive oil, the parsley and the mint. Taste and adjust salt, and add freshly ground pepper. Spoon into a lightly oiled baking dish. Serve at room temperature, or heat through in a 325-degree oven until warm.

SQUASH AND BULGUR PIE

Steps:

• Combine the bulgur and 3 1/2 cups cold water in a large bowl. Set aside to soak until the grains are tender, about 2 to 2 1/2 hours. Drain the bulgur through a colander lined with cheesecloth. Twist the cheesecloth around the bulgur and squeeze until all the water is extracted. Preheat the oven to 375 degrees. Spread the bulgur on a cookie sheet. Bake until lightly toasted, about 15 minutes. Set aside.
• Reduce the oven to 350 degrees. Brush the inside of the squash with maple syrup. Place on a cookie sheet. Cover with foil. Bake until soft, about 30 to 45 minutes. Remove the foil. Set aside to cool. Brush a 9-inch round baking dish with the oil. Set aside.
• Scoop the squash out of their shells and place in a large bowl. Add the eggs and chicken broth. Beat until smooth. Add the ginger and lemon rind. Add the bulgur. Stir until combined. Season with the salt and pepper. Pour the bulgur mixture into the oiled dish. Place the dish in a large baking pan. Half fill the surrounding pan with boiling water. Bake until set, about 40 minutes.

BULGUR AND BUTTERNUT SQUASH

Steps:

• Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
• Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
• combine the agave syrup with lemon juice, drizzle over and serve.
• The dish also goes well with cinnamon, chilli, coriander and nutmeg.

LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH

Steps:

• In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
• Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
• Remove from heat and stir in the lemon juice.
• Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
• Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
• Mix the squah into the bulgur and lentil pilaf.
• Serve hot with lemon wedges.

STUFFED SQUASH WITH BULGUR AND FETA

Steps:

• Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
• Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
• Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
• Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

SQUASH, FETA & BULGUR SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
• Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
• In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.