Saturday, July 27, 2013

[MC-AllEthnic-Recipes] MidEastern Burghlers - Burger Nabati; 7 pts plus

 

                      
* Exported from MasterCook *

                   MidEastern Burghlers - Burger Nabati

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 20%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  fine bulgur -- (cracked wheat)
     1/2           cup  red lentils
  1         Tablespoon  whole wheat flour
  1              large  onion -- peeled and chunked
  2                     tomatoes -- chunked
  1                     carrot -- peeled and chunked
     1/2         bunch  cilantro -- washed
  2        Tablespoons  tahini paste -- sesame seed paste
     1/4      teaspoon  ground cumin
     1/2      teaspoon  ground coriander
     1/4      teaspoon  smoked paprika
     1/2      teaspoon  chili powder
                        salt and pepper
                        To fry: -- vegetable oil, peanut if you tolerate it
                        To Serve: -- shredded lettuce, sliced tomatoes, sliced pickles, fried onions; Onion and Herb Salad (p55); Cacik (p61); 4 large whole wheat buns
                       
                       

Put the bulgar in a bowl, and cover it with about generous 3/4 cup boiling
water. Mix it with a fork, cover, and leave it to do its thing for a
while.

Wash and pick through the lentils, tip them into a saucepan, cover them
with around 1 1/4 cups water, and bring it to a boil. Cook for about 20
minutes, or until they are soft, and then drain them. Put them in a
blender if you have one, together with the remaining ingredients, and mix
well. If you don't have a blender, then grate the onion and carrot, dice
the tomatoes, finely chop the
cilantro, and pound it all with a potato masher. Tip the contents of the
blender goblet on to the soaked bulgar and mix well with your hands.

Using wet hands mold the mixture into 4 large burger shapes. Heat a slosh
of oil in a frying pan and lower patties in: cook for 3-4 minutes on each
side.

Serve the burgers as you would any other burgers, with a plethora of
add-ons, and a shedful of fries.

Serves 4

AuthorNote: These are the original veggie burgers, and something like this
recipe has been prepared for centuries. Bulgar patties are often served
cold as part of a mezze - but this version sees them sizzled and served in
buns. They are a squillion times nicer than the average meat infested
burger; your carnivorous friends will be so jealous.

These don't respond very well to the barbecue treatment - they are too
soft to start. But few real vegetarians would actually want their food
cooked on a grill that is in all likelihood covered in meat drippings.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 282 Calories; 5g Fat (16.5%
calories from fat); 14g Protein; 48g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 33mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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