చూర్ణం గోధుమ,

Noun:

బుల్గుర్,

bulgur's Usage Examples:

or baked with vegetables herbs and spices and eaten with rice or bulgur pilafs.

Bread, rice, freekeh and bulgur all have a role in Jordanian cuisine.

Kapuska is cooked in different ways in Turkey: with garbanzo beans, bulgur, rice, ground meat, lamb, beef, or vegetarian.

Israel and the Palestinian Territories, rice is sometimes replaced with bulgur; the dish is called M"jaddaret-Burghul to distinguish it from the M"jaddara.

monk"s rhubarb, kale or chard leaves rolled around a filling of grains (like bulgur or rice), minced meat, or both.

Khubeza patties (Hebrew: קציצות חוביזה‎) are fried patties made of khubeza, a variety of a mallow native to the Levant region) combined with bulgur or.

Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs.

Armenians traditionally prefer cracked wheat (bulgur) to maize and rice.

Variations Middle East In Levantine cuisine, a variety of dishes made with bulgur (cracked wheat) and minced lamb are called kibbeh.

lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.

Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads.

The ingredients are ground beef, rice, bulgur, yellow split peas, leeks, mint, parsley, onion and local spices.

It is made by adding lean ground beef, fine bulgur, cracked wheat, egg, tomato paste, salt, spices, parsley.