Rice and grains
ChefAlisar Rajab
Bulgur Patties
Bulgur patties — a distinctive, new recipe. These tasty discs do not need to rest; they bake immediately after shaping. Serve with labneh and cheese.
Bulgur patties — a new recipe we hope you enjoy
Ingredients
Start here, then move straight into the method.
- 3 cups flour
- 1 cup fine bulgur
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 1 tablespoon salt
- 1 medium spoon cake spice (dakkat al-kaak)
- Sesame seeds
- Water as needed
- From the Arab kitchen, here is also a delicious kunafa for breakfast at the link: Knafeh with Mozzarella Cheese
Method
Follow the cooking sequence without leaving the page.
- Soak the bulgur with a little water, then add it to the flour and rub them together.
- Add the salt, cake spice mix (dakat al-ka'ak), sesame and oil, and mix.
- Add water gradually until you get a cohesive dough — they will need about a small cup of water because the bulgur is moist and the oil is sufficient; if you need a little more water, add it slowly according to the dough's needs.
- Start working with the bulgur patties dough immediately — it does not need resting time.
- Shape the dough into balls and press the balls into a cookie or cake stamp, or you can flatten them by hand.
- Arrange the bulgur patties on a baking tray and bake until cooked.
- Serve the bulgur patties with labneh and cheese.
- Alissar Rajab
- From the Arab kitchen as well, here's the best kunafa for breakfast at the link: Kunafa with mozzarella cheese.
Recipe tags
Rice and grainsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Knafeh with Mozzarella Cheese
