Bulgur And Walnut Loaf Recipes

BULGUR AND WALNUT KIBBEH

Steps:

• Place the bulgur in a bowl, add salt to taste and pour on boiling water to cover by 1/2 inch. Let sit for one hour, then drain and squeeze out excess water.
• Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Stir into the bulgur. Add the walnuts, olive oil, parsley, mint, pepper, cinnamon and 1 tablespoon plus 1 teaspoon of the lemon juice. Moisten your hands and knead the mixture for a couple of minutes, then allow to sit for 15 to 30 minutes.
• With moistened fingers, form the bulgur mixture into bite-size balls, and press an indentation into the middle of each ball. Place on a lettuce leaf, sprinkle with lemon juice and serve. Guests can use the lettuce leaves as a sort of wrap to eat with the kibbeh.

ROAST CHICKEN WITH BULGUR AND WALNUT PILAF

Steps:

• Rub the chickens with a mixture of olive oil, salt, and pepper. Put them breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out. Add 1/4 cup of water to the bottom of the pan. Roast for 1 hour in an oven preheated to 400°F, then turn the chickens breast side up and continue to cook for about 30 minutes, depending on their size, until they are well done and the skin is crisp and brown.
• While the chickens are cooking, prepare the pilaf. Wash the bulgur-although I find that with the processed qualities of bulgur today, this is not strictly necessary. Pour cold water over it, stir well, and then rinse under cold running water. Fry the onion in the oil until it is soft and golden. Add the bulgur, stir well, then pour in the hot stock. Add salt (taking into consideration the saltiness of the stock), pepper, cinnamon, and allspice. Stir and cook, covered and undisturbed, over very low heat for about 15 minutes, or until the liquid is absorbed and the grain is tender. Check the seasoning and add salt if necessary. Finally, fold in the walnuts and the butter pieces.
• Carve the chicken and serve with the bulgur pilaf.

BULGUR AND WALNUT LOAF

Steps:

• Saute onion and garlic in oil until soft, then add mushrooms and continue cooking until most of the mushroom liquid has evaporated. Remove from heat and blend in herbs, tamari, Vegemite (if using), and salt and pepper to taste. Set aside. In a large, dry, saucepan, toast bulgur over medium heat until it is lightly browned, stirring constantly. Add mushroom mixture and water to bulgur and simmer until liquid is absorbed. Remove from heat and stir in mashed carrots, flour and breadcrumbs. Adjust seasoning if necessary. Turn out mixture into a greased loaf pan, cover with aluminum foil and bake at a moderate temperature for about one hour.

SOUTHWEST BULGUR LOAF

Steps:

• Preheat oven to 350°F.
• Mix all ingredients in loaf pan.
• Bake 30 minutes.
• Let stand 10 mins before slicing.