There is an incredible legend, thanks to which a delicious Turkish dish appeared. The story happened with the Turkish bride Ezo. An unhappy first marriage and the second too, broke her. She missed her loved ones a lot, especially her mother. One day she was experimenting in the kitchen, wanted to cook something unusual, and at that time she was thinking about her. So, thinking about her family, for the first time she prepared a thick and rich, with a unique taste with bulgur. Now all Turkish girls, who strictly live according to the traditions of their people, cook Turkish soup with lentils and bulgur or Ezo Chorbasi (bride’s soup) on the eve of the celebration, and treat their family to it so that everything will be fine in the marriage. Prepare it at home using our recipe.

Ingredients for Turkish Lentil Soup:

• bulgur – 200 grams;
• red lentils – 200 grams;
• sweet paprika (sweet) – 80 grams;
• ground mint – 1 tablespoon;
• tomato paste – 3 tablespoons;
• vegetable oil – 60 ml;
• clean water – 3 liters;
• onion – 2 heads;
• peppercorns – 5 pieces;
• dill – 1 bunch;
• salt – 0.5 tablespoon.

Recipe for Turkish soup with bulgur and lentils:

Pour purified water into a large saucepan, place over high heat and bring to a boil.
Rinse the lentils thoroughly and combine with bulgur in one deep container. Add paprika, peppercorns. Stir and place in boiling water. Wait until the liquid boils again, reduce the heat temperature to low, cover with a lid and cook until tender.

At this time, peel the onion, soak in ice water for 5 minutes, dry and finely chop. It’s good to heat a frying pan with oil, throw in the chopped onion and fry until golden brown. Add the specified amount of tomato paste, keep on the stove for another 2-3 minutes.

Place the roast into the future lentil soup along with dry chopped mint, salt and cook until the bulgur and lentils become soft.

Rinse the dill under the tap, remove the stems and finely chop.
Pour the hot first course into portioned plates, garnish each with a slice of herbs and serve for lunch.

Useful tips
1. Tomato paste can be easily replaced with fairly ripe tomatoes. To do this, boil them in boiling water for 1 minute, rinse them with cold water, remove the skin and turn them into a puree-like consistency using a food processor.
2. If you want a more flavorful, rich lentil soup, then replace the water with meat/vegetable broth.
3. A piece of hot chili pepper will perfectly replace the lack of paprika.
4. Prepare Turkish soup with bulgur and lentils one at a time, because the next day the cereal will absorb the liquid and the dish will have a mushy state.

suitable for vegans
contains onions

While on my blue screen Walter from “The Finder” is chasing a unique Cuban pepper (in the literal sense of the word), I want to add something exotic to our unforgettable “Elementary Watson” section. And it goes without saying – easy to prepare.

Majadra, a traditional Middle Eastern dish usually prepared from rice and lentils, is ideally suited for this purpose. Sometimes - from bulgur and lentils. Well, in special cases (and this is exactly our case!) - from bulgur and black lentils.

Shall we try? Unlike Walter, we won’t have to steal rare ingredients from local gangsters, but don’t worry. It will be interesting and - as promised earlier - simply simple. Let's go!

For bulgur majadra with black lentils we will need:

• 1/2 cup black beluga lentils;
• 1/2 cup bulgur;
• 1 onion;
• 1/4 tsp. cinnamon;
• olive oil for frying;
• salt to taste.

Wash the lentils and add water. We will need the water in which it will be boiled later, so pour enough and don’t be greedy. Bring the lentils to a boil and cook for about twenty minutes.

While the lentils are cooking, wash the bulgur and drain it in a colander.

We also discard the cooked lentils in a colander, but at the same time save half a glass of the black liquid into which the water in which the lentils were boiled turned, in the house that Jack built.

Finely chop the onion and fry in olive oil with a pinch of salt. Or a pinch of sugar, whichever tastes better. The main thing is not just to fry the onion golden, but to fry it until crispy brownish edges.

Now let's connect everything. Add lentils, bulgur, cinnamon and salt to taste to the onion in a frying pan. Mix everything, pour in carefully saved black lentil broth, cover with a lid and simmer over very low heat for ten minutes until all the liquid is absorbed.

Are you convinced how fast and simple everything is? All you have to do is make sure that it all tastes good too. We put our majadra on plates, decorate it with cucumbers, for example, and try it.

For my lentil-loving taste, it’s simply delicious. So thank you giant size flies to

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For bulgur majadra with black lentils we will need:

• 1/2 cup black beluga lentils;
• 1/2 cup bulgur;
• 1 onion;
• 1/4 tsp. cinnamon;
• olive oil for frying;
• salt to taste.

Wash the lentils and add water. We will need the water in which it will be boiled later, so pour enough and don’t be greedy. Bring the lentils to a boil and cook for about twenty minutes.

While the lentils are cooking, wash the bulgur and drain it in a colander.
We also discard the cooked lentils in a colander, but at the same time save half a glass of the black liquid into which the water in which the lentils were boiled turned into in the house that Jack built.

Finely chop the onion and fry in olive oil with a pinch of salt. Or a pinch of sugar, whichever tastes better. The main thing is not just to fry the onion golden, but to fry it until crispy brownish edges.

Now let's connect everything. Add lentils, bulgur, cinnamon and salt to taste to the frying pan with the onions. Mix everything, pour in carefully saved black lentil broth, cover with a lid and simmer over very low heat for ten minutes until all the liquid is absorbed.

Are you convinced how fast and simple everything is? All you have to do is make sure that it all tastes good too. We put our majadra on plates, decorate it with cucumbers, for example, and try it.

For my lentil-loving taste, it’s simply delicious. So a giant thank you goes to karaidel, from whom I found this recipe. Bon Appetit everyone!

Cereals are one of the most nutritious and healthy foods, especially popular during the fasting period. You can prepare a huge number of different dishes from them. They give strength and perfectly saturate. All this is thanks to the complex (healthy) carbohydrates they contain, the main function of which is, of course, energy.

This article will talk about bulgur And lentils. There will also be some recipes that can be prepared from these cereals.

So, . It is most popular in Eastern countries. This cereal is made from durum wheat. And they use it as a side dish for meat, fish and vegetables.

Those who care about their health and adhere to proper nutrition should know that this cereal is very healthy; it contains exactly the same composition of nutrients, vitamins and microelements as unprocessed wheat grains. And, most importantly, bulgur has excellent taste and is very well absorbed by the body.

Lentils– one of the types of legumes, eaten since ancient times, very rich in easily digestible protein. A distinctive feature of this cereal is that it does not have the ability to accumulate harmful substances, such as, for example, nitrates.

Therefore, lentils are an environmentally friendly product. It contains many vitamins, microelements and amino acids. Lentils are especially useful for pregnant women, as they are rich in folic acid and iron. You can prepare a lot of completely different dishes from lentils, such as soups, porridges, cutlets, salads, purees...

Be sure to stock up on them! Lentils and bulgur should be on the weekly menu of every person who cares about their health.

Diets.ru offers you several delicious and different recipes from bulgur and lentils.

Bulgur pilaf with vegetables

Compound:
Bulgur – 200g
Onion – 1 piece (small, approximately 45g)
Bell pepper (preferably green) – 1 piece (about 120g)
Eggplant – 1 piece (about 200g)
Tomato – 1 pc (large, approximately 140g)
Water – 1.5 cups
Salt, pepper (ground red, black) - to taste
Olive oil – 2 tablespoons (about 20g)

Preparation:

We wash the bulgur and fill it with cold water so that the grain swells a little.

Wash the eggplant and cut it into thin (no more than 7mm) petals, place it in a bowl of salted water, cover with a saucer so that it does not float. Peel the onion and chop it into small cubes. We clean the bell pepper from seeds, wash it and also cut it into small cubes. We make cuts on the tomatoes and lower them into boiling water for 30 seconds. Then remove the skin from them. We also cut into small cubes.

Heat 1 tablespoon of olive oil in a frying pan and fry the onion in it until golden brown. Add the sweet pepper cubes to the onion and mix. After a couple of minutes, add the tomato, mix and simmer all together for 3-4 minutes.

Drain the water from the bulgur. Add it to the pan with the vegetables and stir. Now add 1.5 cups of water and bring everything to a boil. Reduce the gas, cover the pan with a lid and simmer everything together for 15-20 minutes.

Meanwhile, remove the eggplants from the salted water, squeeze, dry and cut into small cubes. In a separate frying pan, heat the remaining oil and fry the eggplants in it.

Now we check the bulgur for readiness. If the cereal is too hard, add a little more hot water and carefully mix everything together. Add eggplants. Cover the pan with a lid and simmer for another 5-7 minutes.
After this, turn off the heat and leave the bulgur pilaf to brew for 10 minutes.

100 grams of the finished dish contains 91 kcal: proteins 3.5 g, fats 1 g, carbohydrates 17 g.

Bon appetit!

Tabbouleh salad with green onions

Tabbouleh salad is an exquisite Arab dish that is often used to decorate their holiday tables. And it is prepared very simply: from greens, tomatoes and bulgur grains (or couscous), seasoned with lemon juice, olive oil and spices.

Greens for Tabbouleh should be cut very finely, its entire taste depends on this. If you want, you can even cut it with scissors - but under no circumstances use food processors or blenders!

There are many different variations of preparing this dish, but the most important rule is that there is never too much greenery for this salad. This truly spring dish turns out to be very tasty, satisfying and, most importantly, healthy!

Compound:
Bulgur – 2/3 cup (100g)
Green onion – 1 bunch
Parsley – 1 bunch
Tomatoes – 3 pcs (about 300g)
Lemon juice – 60ml
Olive oil – 30ml
Black pepper (ground) - to taste
Fresh mint – 1 sprig

Preparation:

We wash the bulgur. Separately mix lemon juice, olive oil, salt and pepper, add a little more than half a glass of hot water (about 120 ml), mix.

Pour the lemon-oil dressing into the bulgur and mix well. Close the lid tightly and leave to swell for 30-40 minutes.

Meanwhile, the parsley and mint must be washed and dried. Separate the leaves from the stems and chop very finely. We also wash the onion, dry it and finely chop it.

Now that the cereal has swollen, add the greens to it and mix everything very thoroughly. If the bulgur is too hard, add a little more water. Then put the salad in the refrigerator for an hour so that it is properly soaked.

Wash the tomatoes, wipe with a towel and cut into cubes.

Lastly, add tomatoes to the bulgur with herbs. Gently mix everything together. Salad ready!

100 grams of ready-made salad contains 118 kcal: proteins 3 g, fats 6 g, carbohydrates 13 g.

Lenten red lentil cutlets

Compound:
Tomatoes – 400g
Red lentils – 100g
Onion – 1 piece (large) (about 150g)
Raisins – 2 tbsp. spoon (about 40g)
Curry (powder) – 1 teaspoon
Parsley – 5-7 sprigs
Lemon (juice) – 1 piece
Wheat flour – 2 tbsp. spoons (about 30g)
Vegetable oil – 1-2 tablespoons (20g)
Salt, pepper - to taste

Preparation:

First, let's prepare the tomatoes. We wash them and make a cross-shaped cut. Place in boiling water for 30-40 seconds. Then we remove the skin from them.

We turn tomatoes into puree using a blender.

Peel the onion, rinse, dry and finely chop. Wash the parsley and finely chop it.

We wash the lentils. Place tomato puree, washed lentils and chopped onion into a saucepan. Add 2-3 tablespoons of water (if there is enough liquid from the tomato, then you don’t have to do this or add less water) and put it on fire.

Cook everything together under a closed lid for 20 minutes, stirring occasionally. Steam the raisins with water for 10 minutes and rinse thoroughly. After 20 minutes, add raisins, chopped parsley, juice of one lemon and curry to the pan. Salt and pepper to taste.

Simmer everything together for about 10 more minutes. Once the mixture is cooked, remove it from the heat and let it cool completely.

Now we form cutlets from the lentil mince (it’s better to moisten your hands in water so that the mass does not stick to them), roll them in flour and fry in a frying pan with 1-2 tablespoons of olive oil for about 5 minutes.

These cutlets should be served hot.

100 grams of these cutlets contain 178 kcal: proteins 6.5 g, fats 5 g, carbohydrates 28 g.

Creamy red lentil soup

Compound:
Red lentils – 100g (1 half glass)
Potatoes (medium) – 2 pcs (about 150g)
Onion – 1 piece (about 80g)
Carrots – 1 piece (30g)
Tomato paste – 2 tbsp. spoons (80g)
Salt, spices - to taste
Water – 1100 ml
Olive oil – 1 tbsp. spoon (20ml)
Lemon juice, croutons - for serving

Preparation:

Wash the lentils and add water. We clean the onions and carrots. Finely chop the onion and grate the carrots.

Pour water into the pan in which you are going to cook the soup and put it on the fire.

Meanwhile, heat 1-2 tablespoons of oil in a frying pan and fry the onions and carrots in it over medium heat until golden brown, about 5 minutes. In a glass, dilute tomato paste and a little water, pour the tomato mixture on the onions and carrots and simmer for about 5 minutes.

Add lentils to the vegetables with tomato paste in a frying pan, after draining the water, mix everything and after 1-2 minutes transfer it to a pan with hot water. After boiling, cook everything together for 10 minutes.

Meanwhile, peel the potatoes, rinse and grate them on a coarse grater, add to the pan with the soup. Cook everything together for about 15 minutes, until the potatoes are ready, add salt and pepper.

Now the soup needs to be pureed (this can be done, for example, using an immersion blender). After this, cook the soup for another 3 minutes and remove from heat.

Before serving, pour into plates, pour over lemon juice, sprinkle with herbs, and add croutons if desired.

In 100 grams of lentil soup (without croutons) 60 kcal: proteins 2.5 g, fats 2 g, carbohydrates 8 g.