Chinese Fried Bulgur Recipes

Steps:

• 1. About 1 hour before the other steps, pour the boiling water over the bulgur and allow the grain to swell and soften, soaking up almost all the water. You can speed this up by reheating or by cooking according to package directions.
• 2. Lightly oil, if necessary, a large, stick-free covered saute pan. Heat to medium. Pour the lightly beaten eggs into the pan and swirl to make a thin layer of egg. Cook the egg until dry, scraping and flipping as necessary but not really scrambling. Ideally, you want a thin sheet of cooked egg but just get as close as you can.
• 3. Wipe any remaining egg out of the pan and raise the heat a bit. Heat about 1 tablespoon of oil and saute the shallot and garlic briefly.
• 4. Drain the thawed vegetables if very wet. Add to the pan and saute until heated through and any hard vegetables, like carrots start to soften. Cover as needed to steam the vegetables but boil off excess water.
• 5. Optionally, stir in any meat or seafood and heat through.
• 6. Optionally, add a bit of Chinese Five-Spice or other spice to taste.
• 7. Stir in the softened bulgur and heat through. While heating, stir in the sesame oil, fish sauce, and soy sauce, adjusting the amounts of each to taste.
• 8. Cut the cooked egg into ribbons or small pieces. Stir into bulgur and veggie mixture.
• 9. Optionally, stir in or garnish with cilantro leaves.
• 10. Serve hot.

Steps:

• Put bulgur in pot & pour boiling water over it. Stir, cover and let sit for 30 minutes to absorb water.
• Put 1 tsp oil in nonstick fry pan. Pour in egg, let cook as omelet. Remove from pan and cut egg into slivers and set aside.
• Add remaining oil to pan. Saute onion and carrots, when onion begins to turn golden, add green peas. Cook until peas are soft.
• Add bulgur and mix well. Add soy sauce to taste, mix well. Add egg, mix, and reheat.

Steps:

• Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
• For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
• Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
• Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.