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How to Prepare Burghul Salad Recipe at Home?
Ingredients for Burghul Salad Recipe
1 cup of tea
1/2 cup of tea
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The Key to Burghul Salad Recipe
After drying the greens, chop them and add to the edge without waiting.
How Is Burghul Salad Recipe Made?
1-) Put 2 cups of fine bulgur into a large bowl. Add 1.5 cups of hot water.
2-) Cover it with stretch film and wait for the buds to swell. After the bulgur swells, mix well to have one.
3-) Add 2 tablespoons of tomato paste and 1 cup of olive oil.
4-) Add 1 teaspoon of salt, 1 teaspoon of paprika, juice of 2 lemons, and half a glass of pomegranate molasses.
5-) Finally, add the 6 branches of onion, half a bunch of fresh mint and parsley, and mix it and ready for bulghur salad service.
6-) You can serve with lettuce or the ingredients you want. Bon Appetit!
Service Proposal of Burghul Salad Recipe
According to your desire, you can add fresh greens, such as pomegranate molasses, diced tomatoes, and mint.
Which Bulghur Is Available for Bulghur Salad?
Bulgur is the most basic and indispensable material of the barren. Bulgur also has different varieties. Pilaf and meatballs are divided into two as bulgur. Pilaf bulgur is thicker and more swollen bulgur. Thin bulgur is used in recipes such as lentil meatballs, fellah meatballs. It is also made of fine bulgur in its barren production. If it is made from thick bulgur, its preparation time is extended and its taste is more like a pilaf.
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What to do if bulghur salad is watery?
It is imperative to add a little more bulghur to that border when it is a bulghur salad. When your sterile is very juicy add bulgur. Cover it and wait for the bulgur to swell. In this way, your sterile will draw the water and it will reach the desired consistency.
How to make Bulghur Salad from Thin Bulghur?
Transfer the fine bulghur into a deep and wide bowl. Pour hot water over it and mix. Cover it and let it sit until it swells. Remove the seeds of the tomatoes. Chop small without seeds. Finely chop all greens. Roast finely chopped red onions in a ceiling with olive oil and tomato paste. Leave to cool. Begin kneading by adding finely chopped green onions on the bulghur, which swells and draws water and throws the heat. Add the tomato paste mixture that comes to room temperature. Knead for about 5-6 minutes until all the onions taste and tomato paste. Then add greens, pomegranate syrup, lemon juice, and spices and mix well. Finally, add the tomatoes and salt and mix and serve. Enjoy your meal.
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