|French Caribbean Cuisine|
|by Stephanie Ovide|
This marvellous cookbook contains over 150 authentic recipes from the French islands of Guadeloupe and Martinique.
Results 1 - 10 of 26 for burghul
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Fry onion in oil. Add garlic; fry well. Add bulghur wheat and fry well. Dilute tomato sauce in water. Pour over bulghur mixture. Add seasonings. ...
Fry orzo in butter until golden brown. Add bulghur wheat and fry until butter is absorbed. Add salt, water and pepper and simmer on low heat until ...
FILLING: Brown together ... mixture (optional). Wash burghul several times and ... of oil. Bake in preheated 450 degree oven 30 to 40 minutes. Serve hot.
Soak the burghul for 10 minutes. ... top part has a high rounded shape. Broil over charcoal basting the top of it with little of the fat or melted butter.
Pound the meat ... texture. Rinse the burghul in a strainer ... hour; or grind together several times, then pound and knead again until smooth and moist.
Saute onions in butter until golden. Set aside. Broil chicken and place in a large saucepan with the onions. Add water, salt and pepper. Bring to a ...
Wash wheat and let it soak for 15 minutes. Squeeze the wheat as dry as possible; add salt and mix well. Add flour, gradually moistening as needed ...
Prepare Hushweh. Saute ... Mix Kibbee. Rinse burghul. Mix all ... the top with butter or if you prefer some oil. Bake at 350 degrees for about 45 minutes.
R inse burghul (if prefer, soak ... dish as a round layer of the mixture. Garnish and serve with sliced onions or fresh radishes. Also serve with olive oil.
KIBBEH: Soak burghul in cool water ... completely covered. Cut into diamond design or 3x3 inch squares. Bake in 400 degree oven until brown, about 30 minutes.
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