* 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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