Syrian Bulgar Rolls with Raisins and Onions - Baked and Unleavened

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Syrian Bulgar Rolls with Raisins and Onions - Baked and Unleavened

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Amount Measure Ingredient -- Preparation Method

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2 cups finely ground bulgar wheat -- rinsed and drained

4 cups water

1 tablespoon olive oil

1 teaspoon salt

2 teaspoons cumin

1/4 teaspoon ground cardamom (optional)

1 cups whole wheat flour -- (1 to 1 1/2)

1/2 cup raisins

1 medium onion -- chopped

 

Place the bulgar, water, olive oil and salt in a pot. Bring to a boil, and skim

off any foam or particles that float to the top. Lower heat to medium and cook

until water is absorbed, about 5-8 minutes. Stir occasionally, to prevent bulgar

from sticking to the bottom of the pot. Remove from heat and stir in 1 teaspoon

cumin. Let cool until bulgar can be easily handled. Add the flour and knead with

the hands, pressing against the sides of the pot, until the mixture easily

sticks together and is firm enough to form rolls. Set aside.

 

Heat enough olive oil to cover the bottom of a small skillet. Fry the onions

till golden brown. Add the raisins and cook an additional minute, stirring

constantly. Cool. Stir in the other teaspoon of cumin and the ground cardamom,

if desired. Mix well. Form the bulgar mixture into 24 elongated rolls, wetting

your hands in cold water occasionally to aid the process. Holding one roll in

the palm of the hand, and using the index finger of the other hand, make an

indentation along the length of the roll, leaving space at the top and bottom.

 

Place a scant teaspoon of the onion-raisin filling along the indentation, and

seal by pinching the sides together. Roll between the palms of the hands so that

the roll is again uniform. Patties or burgers may also be made if desired: Make

a ball, form a whole in the center with your index finger, add filling, close up

and flatten.

 

Place on a greased baking sheet and bake in a preheated 350F oven 35-45 minutes,

till golden brown, turning once. Or if you prefer, fry in olive or sesame oil

till browned on both sides.

 

Yield: 24 medium-sized rolls

Source:

" http://www.ariga.com "

Yield:

" 24 medium size rolls "

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Per Serving (excluding unknown items): 800 Calories; 17g Fat (17.9% calories

from fat); 21g Protein; 156g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol;

2185mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 4

Fruit; 3 1/2 Fat.

 

NOTES : Cracked wheat-based Bulgar Rolls could possibly be the precursor of the

modern day Kubbeh, popular in Syrian homes throughout the world. While most

kubbeh is made by working the bulgar (usually with meat) until it naturally

adheres to itself, this vegetarian version is particularly easy and tasty both

as hors d'oevres and main dish material.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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