Vinaigrette salad is one of my favorite salads to make! It is called Vinegret in Russia and the former USSR republics and is a staple on a celebration table. At some point in history this salad was served with vinaigrette dressing on the side, but nowadays it is mixed with sunflower or any other vegetable oil; however the name Vinaigrette stuck….
Pilaf (Pilaff, Plov or Ash) is an Azerbaijani national dish. There are over forty different types of pilaf in Azerbaijani cuisine, and one them is Sweet Pilaf, which is usually prepared to celebrate the beginning of spring (Novruz), weddings, and other festivities….
Today my kitchen was filled with the delicious aroma of the charred peppers and tomatillos as they were being blended in a food processor with the rest of the ingredients. Hot jalapenos and pungent garlic added a nice kick to this recipe. With its vibrant color, my green salsa experiment turned out to be a success….
This recipe was inspired by the delicious lentil soup my Turkish friend prepared for our friends and me during my college years. Since then I have developed my own recipe, which luckily turned out to be a success. I have been making this soup for many years now, not just because it is one of my favorites, but because everyone who tries it falls in love with it….
Beets and walnuts might seem like a strange combination, but trust me it works. The walnuts add a crunchy texture and rich flavor to the recipe. This dip is not only delicious but is beautiful to look at. With its bright color, it is definitely going to stand out on your table. So if you want to try something unusual, try making this beautiful dip….
Today’s recipe is Bulgur Pilaf, delicious and easy to make vegetarian dish. Bulgur is a parboiled whole wheat grain, which is then dried and cracked. A staple in Turkish, Mediterranean, and Middle Eastern cuisines, it is used in preparing pilaf, soups, salads and stuffing. With its nutty flavor, bulgur is a wonderful compliment to savory dishes.
Prep: 10 min Cook: 30 min Rest: 10 min Total: 50 min Servings: 6-8
2 cups medium grain bulgur
4 cups water or vegetable broth, boiling
3-4 tbsp avocado, olive, or coconut oil
1 cup or about 1/2 large onion, chopped
2-3 large garlic cloves, minced
2 heaping tbsp tomato paste
1 medium carrot, grated
1 3/4 cups chickpeas, cooked
2 tbsp fresh mint, chopped
1 tbsp fresh dill or parsley, chopped
1/4 tsp red pepper flakes (optional)
black pepper and salt to taste
In a large pan, heat the oil. Add the onion, and sweat it over medium-low heat until translucent for 5 minutes. Stir in the garlic and red pepper flakes. Cook on low for 1 minute. Add the tomato paste, and stir it around for 30 seconds. Add the carrots. Replace the lid, and simmer for 5 minutes.
Stir in the bulgur.
Pour over the water, and add the chickpeas, mint, dill, salt, and pepper.
Turn the heat to medium, and bring the mixture to a gentle boil. Cover and cook over low heat for 15-20 minutes until all the liquid is absorbed. Remove the pan from the burner, and let it rest covered for another 5-10 minutes.
Serve as is or with sliced tomatoes, pickled peppers or pickled green tomatoes.