Can someone give me a tasty recipe for Bulgar and Lentils?!
Answers: My doctor told me I need protein, and was wondering if I can add meat? Also if someone knows the arab way to cook it? Also is bulgar a good source of protein? Any recipe ideas would be very helpful , Thank you in advance!
the white of egg, skimmed milk, Soyabean, chicken breast, Tuna steak , chick peas, all that are very rich in whey protein , even more than beef
Whey protein is the name for a collection of globular proteins that can be isolated from whey, a by-product of cheese manufactured from cow's milk. As You see they produce the whey protein like that ,, and sold it as a nutritional supplement.
so u can drink the skimmed milk (very low in fat ) or the white of the egg which consists mainly of about 10% proteins dissolved in water
Chickpeas are a good source of zinc and protein.They are also very high in dietary fiber and thus are a healthy food source, especially as a source of carbohydrates for persons with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is monounsaturated.
let me also recommend The cottage cheese and its pressed ones ,,Cottage cheese is a favorite food among bodybuilders for its high content of casein protein while being relatively low in fat.
Tuna steak is very rich in protien and very low in fat as well ... Tuna steak in water : per 100g :27g protein , ,0.5g Fat, Carb.: trace , energy 113kcal/100g ,, better than meat, better
Anyway: I will give you the recipe of Moroccan soup called Harerah (lentil soup with meat)
1 cup chick peas/garbanzo beans
1 cup lentils
1 cup dried peeled fava beans
1 1/2 cup white flour
1/2 cup oil
1/2 cup rice
1/2 cup vermicelli
2 Tbs tomato paste
1 lb. plum tomatoes, peeled
1 medium to large onion
1 bunch fresh cilantro
1 small bunch parsley
2 sticks celery
4 quarts water (continue to add water as it evaporates)
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp yellow root ("kharqoum"), often used in Indian cuisine
1 Tbs salt
2 cloves garlic
Instructions:
Chop all the ingredients finely and place them in a large pot (note that the chick peas need to be soaked overnight to ensure their cooking well with the other ingredients). Save the vermicelli and the flour for the last stage. Let the soup boil for 40 minutes. When the chick peas are cooked, add the vermicelli. Mix the flour in a bowl with warm water until it is liquefied and there are no lumps. Add some lemon juice and pour the mixture into the pot very slowly while stirring with a large wooden spoon. The result should be a thick soup; add more flour if it is too watery. Add a raw egg to the soup if desired.
Read also my answer to cook Koshary which is brown lentils with rice
http://answers.yahoo.com/question/index;...
-----------------------------
edit : while 100 gram of lentil has 26 g of Protein , 100 bulgar has Protein: 12.5 g but the 100 g of Soya bean has 40 g. ,, I would go for lentils....
-----------------------------
*-Bulgur can be used in pilafs, soups, bakery goods, or as stuffing, but is best known as a main ingredient in tabouli salad and kibbeh. Its higher nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is also used as a cereal with milk and sugar.
One of the best food made by Bulgar is Kobabah (although it is syrian):
Kibbeh or kibbe is a dish of minced meat with bulgur and spices with many variants, both raw and cooked. It is a popular dish in the Levant, sometimes considered the national dish of Lebanon, Syria, Palestine, and Iraq. It is also a common food in North Africa, Turkey, the Arabian Peninsula, and parts of the Caucasus such as Armenia.
2 pounds of finely ground lamb
1/2 cup of bulghur wheat that has been soaked in water, then drained well
1/2 large onion, finely grated
1/2 teaspoon cinnamon
1 teaspoon allspice
1/2 cup toasted pine nuts
about 1 tablespoon olive oil
black pepper to taste
Preheat oven to 350 ° F.
Mix everything except the nuts. Lay half of meat mixture in 9x13 dish and top with half the nuts. Add remaining meat. Drizzle olive oil the top and sprinkle with lots of black pepper and a little sumac. Bake for 1 hour.
there are also lots of other recipes for the kibbah can be fried or baked
CALIFORNIA SALAD
Printed from COOKS.COM
--------------------------------------...
In a heatproof bowl cover 1/2 cup bulgar with 1 1/2 cups boiling water and let soak, for 2 hours, or until it is tender.
Drain bulgar in a colander, pressing on it gently to extracate the excess liquid.
In a stainless steel pan, cover 1 cup lentils (picked over and rinsed) with 5 cups water, 1/2 cup red wine vinegar, 1 onion stuck with a clove, 4 garlic cloves and a cheese cloth bag in which there is 4 sprigs of parsley, 1 bay leaf, and 1/4 teaspoon of dried thyme.
Bring the liquid to a boil and simmer the mixture for 35 minutes. Add 2 teaspoons salt (or to taste) and simmer the mixture for 5 minutes or until the lentils are just tender (not mushy).
Discard the onion, the garlic and the cheese cloth bag, drain the lentils and transfer to a large bowl.
Add 6 tablespoons olive oil, 1/4 cup lemon juice, 1 teaspoon dried mint, salt and pepper to taste and toss the mixture.
Add the bulgar, 2 cups minced fresh parsley leaves, 1/2 cup minced fresh scallions, and more lemon juice to taste. Toss the salad and transfer to a serving bowl lined with romaine lettuce. Serves 6 or 8.