Egyptian Al Doha Dry Cracked Bulgur Premium Quality Whole Grain For Cooking برغل

Description

Egyptian Al Doha Dry Cracked Bulgur Premium Quality Whole Grain
100% Natural
Premium Quality.
An easy open and close pack.
State:
D
ry Egyptian
Bulgur
ready to be cooked.
Al Doha Egyptian Bulgur:
is well known for its its identical grain and free from any impurity, as it has been selected using the latest technological means that maintains the highest
quality
grits post and precooking.
Al Doha Egyptian
Bulgur
is preselected from the finest Egyptian wheat, which guarantees a high quality product with the capability of high tenacity, which makes it an ideal choice for creating delicious dishes.
Al Doha's Products:
guarantee the best quality and purity for every grain ,which begin with the selection of the most valuable and natural crops to the processing and storage phase as our beans range passes through several stages of purification, sorting ,cleaning and polishing done by the latest electronic and mechanical technology.
Bulgur
Bulgur Is A High Fiber Food You Might Like To Try In Place Of Rice, Or you can make various
delicious dishes with it.
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing.
In breads, it adds a whole grain component.
It is a main ingredient in tabbouleh salad and kibbeh.
It is often a substitute for rice or couscous.
In the United States, it is often used as a side dish, much like pasta or rice.
Preparation Suggestion
A Simple Kibbeh Recipe
Ingredients:
2 lbs finely ground beef or lamb, lean, divided
1/2 lb. Al Doha Bulghur.
1.5 teaspoon salt.
1.5 teaspoon pepper.
1 teaspoon allspice
1/4 teaspoon cumin
2 medium onions, 1 finely chopped, and 1 coarsely chopped divided.
1/2 cup toasted pine nuts (optional).
2 tablespoons olive oil.
vegetable oil for frying.
How to Make It
1- In a medium bowl, soak wheat for 15 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into a medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.
2-
Combine well and place a small amount in a food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle. However, it will take you over an hour to achieve desired consistency.
Prepare Kibbeh Stuffing
In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.
Assemble Kibbeh and Fry
Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.
Fry in 350-degree oil on stove top or in a deep fryer for about 10 minutes or until golden brown. Drain on paper towels. It makes 25 medium sized kibbeh.
Tips
Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry.
Storage instructions:
Always store in dry, cool place away from
sunlight
and any sources of pollution and
chemicals
, in low
temperature
that doesn't exceed 20
°.
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