Tabbouleh For Koftas Recipes
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.
VEGETARIAN KOFTA KABOBS
This makes a spicy and healthy version of one of my favorite dishes. Serve with tabbouleh, pita bread and olives for a wonderful feast. Black beans or chickpeas can be substituted for adzuki beans. Adjust hot sauce and garlic to your tastes.
Provided by sienna
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.
- Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.
- Preheat the oven to 425 degrees F (220 degrees C).
- Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
- Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 56.6 g, Cholesterol 23.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 343.2 mg, Sugar 3.3 g
TABBOULEH RECIPE BY TASTY
Here's what you need: fresh parsley, medium tomatoes, salt, fresh lemon juice, fine grain bulgur, water, english cucumber, scallions, olive oil, salt, pepper, fresh mint leaf
Provided by Merle O'Neal
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
- Chop the parsley very finely and transfer to a medium bowl.
- Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
- Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
- Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
- Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 4 grams, Protein 3 grams, Sugar 4 grams
TABBOULEH FOR KOFTAS
This goes with the Vegetarian Koftas recipe. I like it better than other tabboulehs because there is less onion and leafy stuff in it.
Provided by ladyroseofrohan
Categories Grains
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak the bulgur wheat in 13/4 cups boiling water for 15 minutes.
- Combine with remianing ingredients.
- Cover and chill.
Nutrition Facts : Calories 73.1, Fat 2.5, SaturatedFat 0.4, Sodium 8.9, Carbohydrate 12.1, Fiber 3, Sugar 2.1, Protein 2.2
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