How to deliciously cook bulgur with meat: recipes

April 19, 2020 at 05:47 pm Category: GREAT DISHES, PORRIDGE Views: 1156
It’s a shame that bulgur grains are not very popular in our country. Housewives have no idea how healthy and tasty it is, which makes it an excellent alternative to boring rice. Meanwhile, in many countries of the Mediterranean, East, India, and the Balkans, cereal dishes are included in the recipes of many national cuisines. In Cyprus, even wedding pilaf is prepared from bulgur.

In our family, croup is treated with respect. We don't cook as often as we need to. But when we think about proper nutrition and healthy dinners, recipes based on bulgur always come to mind.

Bulgur with meat: with pork, beef, turkey, and also how to cook the dish in the oven?

Recipes » Bulgur » How to cook bulgur with meat? Recipes with various types of meat and poultry

If you want to diversify your menu, try bulgur. An alien from Asia is little known in Russia, but it is healthy and tasty. Porridge, soups, and baked goods are prepared with it.

Take a closer look at cereals in our article, where you will find interesting recipes for cooking at home.

Healthy cereal
Recipes for bulgur with meat
With pork
Beef pilaf
With dried fruits and turkey
Chicken with bulgur in the oven
Useful tips
Conclusion

Healthy cereal

Bulgur is a wheat grain rich in vitamins, minerals , and microelements. It is useful for women because it contains folic acid, vitamins B and its groups, PP.

It calms the nerves well and cleanses the body. The high concentration of fiber allows it to replace pasta and cereals.

This cereal is processed in a special way. The grain is scalded with boiling water, dried and cleaned, polished and crushed. The output is cereal of different sizes :

Small - koftelik. It is usually used in baking, put in cutlets.
Side dishes and soups are prepared with medium-ground grains.
Large - pilavlik is used for soups and pilaf.

Bulgur is a good side dish for meat.

Delicious recipes from bulgur: with mushrooms, for health.

Recipes for bulgur with meat

Bulgur is prepared with lamb, pork, beef, and poultry.

With pork

30-40 minutes to prepare

Products for 5 servings:

bulgur – 200 g;
pork - 30 g;
carrots – 1 piece;
onion – 1 piece;
butter – 85-90 g;
vegetable oil – 15-30 g (1-2 tbsp.);
salt, pepper, seasonings to taste.

Cooking procedure:

Wash the cereal well and dry it in a hot frying pan without oil.
Place in a saucepan, add 5 tablespoons of oil (any refined oil will do). Fry the cereal for 5 minutes, stirring all the time. Add water and leave to cook for 30 minutes.
15 minutes before readiness, grate the carrots and add them to the cereal. Salt and pepper. Season with butter if desired.
We cut the pork, chop the onion into cubes or half rings.
Heat the remaining oil in a frying pan and add the meat. Add onion to the fried meat and simmer over low heat until cooked. Add spices.
Serve the finished cereal in a heap on a plate with pieces of meat on top, garnish with herbs and vegetables.

Read also: Exotic appetizer: bulgur salad. Cooking recipes

Turkish cuisine is famous for its numerous types of kebabs: kazan kebab, doner, iskander, etc.

How to cook bulgur with pork, watch the video:

Beef pilaf

The dish has a more interesting flavor than rice pilaf.

Cooking time is an hour.

Ingredients:

bulgur - 400 g;
beef pulp - 400 g;
onion 2 pcs;
carrots 1 pc;
garlic 1 head;
fat tail or vegetable oil;
salt, pepper, spices (cumin, etc.) to taste.

Pilaf is prepared this way:

Melt some fat tail fat in a cauldron. You can cook in vegetable oil, but the dish will lose its special flavor.
Slice the beef and fry. The meat should not be stewed. The juiciness of the beef depends on this.
Add carrots and onions cut into strips and half rings into the meat and leave to simmer.
Add the cereal to the beef and stir, the cereal should absorb the oil, after which you should add the spices.
Pour in water; it should cover the pilaf by 1-1.5 cm. Make a depression in the center and put peeled garlic. Reduce heat and keep covered for 20 minutes. If necessary, add water and simmer some more.
After cooking, let the pilaf sit for about 10 minutes.

Find out how to make kebab at home here; in the oven - follow the link.

Beef pilaf in our video:

With dried fruits and turkey

This is a dietary dish suitable for lunch and dinner.

Cooking time is one and a half hours.

Required Products:

bulgur – 350 g;
turkey, fillet – 500 g;
oil, preferably olive;
onion - 1 head;
carrots – 1 piece;
garlic - 1 head;
prunes - 8-10 pcs;
raisins – about 50 g;
spices - salt, pepper, turmeric, cumin as desired.

Cook in this order:

First, chop the vegetables and meat. Grate the carrots, finely cut the onion into cubes, and the fillet into small cubes.
Pour oil into a heated cauldron; when it boils, add carrots. Stirring constantly, wait until it gives off color and add the onion.
Fry until soft, add spices, simmer for another 3 minutes.
Place the fillet, stir, when the turkey turns white, add salt and pepper. Add half a glass of water (about 100 ml) and leave to boil. Then simmer covered for about 10 minutes.
Wash and dry the bulgur, add dried fruits. Place the mixture in a cauldron, and place another head of garlic in the center.
Fill with water 1 cm above the grain level. Set the heat to maximum, boil for 1 minute, reduce the heat to low and leave to simmer for 20 minutes.
It is customary to serve bulgur in a deep bowl, garnishing the porridge with a head of garlic.

Now you can prepare your favorite dish at home: lula kebab from different types of meat (minced meat, additives).

Chicken with bulgur in the oven

You will need:

chicken - 4-5 large pieces, maybe thighs;
bulgur - 200 g;
olive oil for frying vegetables;
salt, pepper, seasonings to taste.

Cooking like this:

The chicken must be rubbed with spices. Leave to marinate for an hour. You can use any part of the chicken carcass for this recipe.
Grease the mold with oil and place the washed bulgur.
Add 2 cups of water (about 400 ml) and seasonings to taste.
Place the bird on top and cover with a lid or wrap in foil.
Bring the oven to 180 degrees and place the mold. Bake for half an hour covered, and then another 15 minutes without it.
Use herbs and vegetables for decoration.

For housewives' information, bulgur can also be cooked in a slow cooker.

Recipes for popular Turkish dishes: kefte, ekmek, lokma.

Watch how to cook bulgur with chicken in the oven in the video:

Useful tips

They will be useful to housewives who often want to cook dishes with bulgur.

Cooking time for bulgur is 20 minutes to avoid overcooking. The ratio of cereal and water is 1 to 2.
Suitable seasonings include thyme, rosemary, cardamom, marjoram, and cinnamon. Tarragon will not combine.
Cucumbers, tomatoes, and peppers go well with bulgur in salads or with meat.
Celery, spinach, and pureed soups made from them are suitable for dietary dishes

Everyone's favorite Turkish sweets and pastries: knafeh, tulumba, baklava, etc.

Conclusion

Bulgur is a great product to include in your daily menu. Treat yourself and your loved ones. Cook according to our recipes and you will succeed! Bon appetit!

See inaccuracies, incomplete or incorrect information? Do you know how to make an article better?

Would you like to suggest photos on the topic for publication?

Please help us make the site better!

Source: https://turk-in.ru/recepty/bulgur/s-raznymi-vidami-myasa.html

Bulgur with lamb ribs and chickpeas

Compound:

lamb ribs – 0.5 kg;
bulgur – 0.3 kg;
chickpeas – 100 g;
onions – 0.25 kg;
water – 0.1 l;
refined vegetable oil - how much will be needed;
salt, spices - to taste.

Cooking method:

Cover the chickpeas with water, leave overnight, and rinse.
Fill with a glass of water and place on the stove. Cook it until it becomes soft. If necessary, you can add boiling water and stir the chickpeas. Salt it 15 minutes before it’s ready.
Wash the lamb ribs and cut into portions.
After removing the peel, cut the onion into half rings, but cut the onion not crosswise, as usual, but lengthwise, so that the pieces of the vegetable better retain their shape during long-term stewing.
Heat the oil in a frying pan, put the onion in it, fry it until golden brown.
Remove the onion and place the lamb ribs in its place. Fry them over medium heat until golden brown.
Return the onions to the meat, add salt and spices, and the remaining water. Simmer until the meat begins to fall away from the bones.
Drain the broth, straining, into a clean pan, into which you first need to put the bulgur. Bring the contents of the pan to a boil, reduce the flame intensity. Cook for 20-30 minutes until the cereal is ready.
Place chickpeas and part of the onion with which the meat was stewed in a container with bulgur. Stir. Warm up for a few minutes.

Place the chickpeas and bulgur on plates, place the ribs on top with the remaining onions and serve the dish.

Bulgur with meat - recipe

Bulgur, which is rare, goes well with any type of meat, poultry, or game. A little cereal, meat, vegetables and spices - you have a hearty dish that brings the atmosphere of Turkish cuisine.

Most often in Turkey they use all types of peppers (they love paprika), basil, and cilantro. The traditional meat is lamb.

But in modern cooking, beef, veal, chicken and even pork are used.

What is bulgur and how is it useful?

This is a cereal that is made from durum wheat. At first glance, it is very similar to couscous, the same amber-yellow and also made from wheat grains. But couscous grains are formed by sticking together small particles of semolina. Bulgur is made by boiling, drying, cleaning and crushing wheat.

This cereal has been known in the East and Asia for at least 4 thousand years. And all this time it was produced using the same technology manually. Nowadays industrial equipment is used for the production of bulgur. Thanks to this, he became famous in Europe and America.

This product has become popular not only because of its unusual and attractive appearance, but also because of its benefits. Boiled bulgur has fewer calories than all cereals, even compared to buckwheat and oatmeal. But on the contrary, there is more fiber. If you compare rice and bulgur, the latter contains 11 times more fiber.

When cooking cereals, the mineral complex is significantly depleted, but there are more B vitamins and folic acid in bulgur than in buckwheat. That is why this unusual cereal found its fans so quickly. In addition, it is very tasty, and when boiled, it increases in volume by 3 times.

Bulgur with pork and vegetables

This dish is beautiful, nutritious and healthy. Here, several vegetables are used at once, which are charged with their vitamins. Thanks to pork, the dish turns out to be very satisfying and tasty, since the vegetables are fried in animal fat before stewing.

Products:

pork - 600 g;
bulgur - 1.5 cups;
onions - 1 piece;
carrots - 1 piece;
bell pepper - 1 piece;
zucchini - 200 g;
tomato paste - 2-3 tablespoons;
hops-suneli - 1 teaspoon;
garlic - 1-2 cloves;
salt.

To prepare, you will need a cauldron, thick-walled saucepan or saucepan. If you don’t have such utensils, you can use a frying pan first, and then a regular saucepan.

Preparation:

Chop the zucchini into small cubes.
Grate the carrots.
Cut the onion into small cubes.
Cut the bell pepper into small square pieces.
Cut the pork into small pieces.
Place pork in a dry frying pan or cauldron. As it heats up, the lard will melt a little and it will fry. As soon as this process begins, you need to add the onion to the meat and fry it for 1-2 minutes.
Carrots and zucchini are added to the onions; everything needs to be stirred so that the mass is evenly heated.
The last thing to add is chopped pepper, about 1.5 cups of water is poured into the bowl and everything is simmered until the meat is cooked for 30 minutes.
The meat needs to be salted, put hops-suneli and tomato paste there. Pour out the bulgur and pour in 3 cups of water.
Cook for 10 minutes. Then you need to stir the mixture, taste for salt, add salt if it’s not enough, and add grated or pressed garlic. Remove the bulgur with meat from the heat and leave under the lid for some more time to allow the dish to steep well.

Bulgur with turkey fillet and eggplants

This dish turns out to be very tender and low in calories. Thanks to the large number of vegetables used and low-fat fillet, it can be safely given to elderly people and children after 3 years.

Recipe No. 3: Meat with vegetables in a Turkish pot

This dish will appeal to those who are tired of the traditional combination of meat and potatoes. At the same time, it is tasty, satisfying, juicy and healthy. According to this recipe, the lamb turns out to be very tender and juicy, and the vegetables are aromatic.

Ingredients:

1 kg lamb;
150 g green beans;
300 g eggplants;
200 g carrots;
200 g potatoes;
200 g tomatoes;
200 g bell pepper;
chives;
dill;
4 tablespoons butter;
salt pepper.

Preparation:

Cut the lamb into portions and place on the bottom of the pot.

Cut the green beans in half. Peel the eggplants and cut into 4 cm long cubes. Cut the tomatoes into circles, peppers into strips, potatoes into large cubes.

Place tomatoes on top of the lamb, then beans, peppers, eggplants, chives and potatoes. Salt and pepper.

Sprinkle chopped dill on top, place pieces of butter on top. Pour half 100 ml of water into the pot and cover with a lid.

Bulugur recipe with photo

Bulgur grains are becoming increasingly popular among chefs. One of .

Meat with bulgur

I propose to add to the collection of recipes with bulgur and cook meat with bulgur.

Bulgur in Turkish

I offer you a wonderful recipe for a Turkish bulgur side dish. This cereal.

Bulgur soup recipe

Many tasty and healthy first courses are prepared with chicken meat. Today I propose.

Goose soup

The success of a delicious soup is a successful broth. Therefore, goose soup cooked on.

Peppers stuffed with bulgur

Bulgur is a very unusual and tasty grain that tastes somewhat like rice.

Pilaf with chicken and bulgur

Everyone knows that classic pilaf is prepared with rice. But this dish...

Side dish of grains: bulgur and quinoa

In addition to the cereals we are used to, cereals have recently appeared on store shelves.

Soup with meatballs and bulgur

First courses with meatballs are simple, tasty and quick. Today we will.

Bulgur pilaf recipe

Pilaf is a tasty and satisfying dish. There are a lot of recipes for cooking pilaf.

Bride's soup – Ezogelin çorbası

There is an interesting legend telling about the history of the origin of “soup”.

Dry mushroom soup recipe

I offer a recipe for a delicious and aromatic soup made from dried mushrooms. Such a soup.

Chicken thighs in the oven

I want to share a recipe for cooking chicken thighs in the oven. I like, .

Bulgur recipe

If you love tasty and healthy food and haven’t tried bulgur yet, you have a lot.

Kubbe - bulgur cutlets stuffed with meat and nuts (Lebanese cuisine)

I would like to introduce you to very tasty cutlets from Lebanese cuisine. For .

Tabbouleh salad with bulgur

I read a salad recipe in the popular culinary magazine Saveurs 4/2012.

Tabbouleh salad recipe

Tabbouleh is a dish of Arabic cuisine - it is a salad, an appetizer. The basis of tabbouleh is.

Recipe for fruit salad with bulgur

I offer a recipe for fruit salad with bulgur. The dish turns out healthy and...

If you didn't find what you were looking for in this section. Use the search throughout the site.

What do you cook for a side dish? We think that we will not be mistaken if we list such side dishes as rice, buckwheat, pasta, potatoes, millet, pearl barley, and corn.

And as a rule, the list ends with these products. Tired of it? Do you want to find a worthy alternative to boring buckwheat and rice? Then you should pay attention to bulgur. This cereal is quite popular in the East.

And in terms of frequency of use it ranks second after rice.

What it is?

Bulgur grain itself is nothing more than crushed wheat, always of durum varieties. It is first cleaned by washing with water, then dried very thoroughly, and then crushed into different fractions.

Different sizes of cereals are used in different dishes , for example, the smallest cereals are used in the preparation of pastries and bakery products.

The specific nutty taste and pleasant crunch are acquired thanks to this admixture. Medium grains are used for preparing side dishes and first courses.

And the coarsest grind is used in pilaf. The pilaf turns out to be a pleasant golden color.

It’s not at all difficult to prepare this cereal correctly, step by step, at home, if you take into account all our recommendations. It is suitable as a food for weight loss, and pilaf from it, cooked in the microwave, will amaze with its taste.

What are the benefits and is there any harm?

Bulgur is a grain with a unique composition. Very useful for people with diabetes, as it is low in sugar. It is also useful for people with gastrointestinal problems. Potassium and magnesium in bulgur have a positive effect on the functioning of the heart and the hematopoietic system. And the presence of calcium in cereals makes it necessary for children whose bodies are in an active growth phase.

There are no special prohibitions on taking bulgur. If only for people with individual gluten intolerance. Or due to temporary flatulence, diarrhea, stomach or intestinal cramps. Here you should refrain from eating bulgur. Still, this is quite heavy food. Moreover, cereals in side dishes are not boiled, but steamed.

Proportions and preparation

In order to get a delicious side dish, pilaf or porridge from simple wheat, there are some tricks.

It is necessary to take into account that the volume of cereals will approximately double during cooking, that is, you need to take larger dishes.

Bulgur fits perfectly into recipes for salads, soups, any main courses, such as side dishes, pilaf, pasta, and is also added to minced meat for making lula kebab.

Bulgur is not washed before cooking, but it must be fried in a large amount of oil , and only after that it is filled with water for cooking. As we have already said, instead of boiling, finely ground bulgur is steamed with boiling water and wrapped well for several hours. This type of side dish is ideally served with dried fruits, cheeses, vegetables and fish.

When cooking, you should not mix bulgur with potatoes or cabbage, of any variety. It's not tasty.

Methods for preparing porridge

The technology for preparing bulgur is not particularly complicated. Cooking time – 25-30 minutes. But, as mentioned earlier, the cereal must first be fried in butter. It is better to use thick-walled dishes, because heat treatment is mainly carried out by steaming or simmering over low heat at a constant temperature.

Source: https://mercabadom.ru/bulugur-recept-s-foto/

A simple recipe for bulgur with pork in a slow cooker

Compound:

pork – 0.5 kg;
bulgur – 0.35 kg;
refined vegetable oil – 30 ml;
water – 0.75 l;
salt, spices, fresh herbs - to taste.

Cooking method:

Wash the pork, dry it, remove films, remove excess fat. Cut into pieces about 2-3 cm in size.
Pour oil into the multicooker bowl. Start the appliance in frying mode. If your unit does not have such a function, select the “Baking” program.
Place the pork in the multicooker bowl. Fry it, turning and stirring occasionally, for 10 minutes.
Sprinkle the meat with salt and spices and stir.
Add bulgur to the pork and fry it along with the meat for 2-3 minutes.
Pour water into the multicooker. Turn off the device and start it again, but in a different mode. This time you need to select a program designed for preparing cereal dishes. It can be called “Porridge”, “Rice”, “Pilaf”, “Buckwheat” or something else.
After starting the program, set the timer for 50-60 minutes, unless your multicooker automatically determines the cooking time.
10 minutes before the food is ready, pour finely chopped greens into the multicooker bowl and stir the ingredients.

This recipe is very simple, and even an inexperienced housewife can prepare a dish of bulgur and pork. Despite the simple composition, the food turns out very tasty. When serving, it can be supplemented with fresh or canned vegetables.

Meat in pots in the oven: the best recipes

Meat that is cooked in the oven in a ceramic or clay pot has a richer taste and aroma, is tender, juicy and has an appetizing appearance. This happens because the pot has thick walls that heat up slowly, resulting in the meat fillet being cooked evenly on all sides.

In addition, this method of preparation allows you to preserve the maximum amount of nutrients. For example, during cooking, some of the vitamins and minerals “go” into the water, which is then drained, and during frying, most of them completely disintegrate due to high temperature.

Meat in pots: preparing products

You can cook in a pot in two ways: by placing all the ingredients in the pot raw or by additionally heat-treating them.

The first method is simpler and more convenient, and in order for all products to have the same degree of readiness, it is necessary to cut them correctly, for example, meat fillet into small pieces, carrots into larger pieces, and potatoes into even larger ones.

The second cooking method is more labor-intensive, but in this case the problem of differences in heat treatment time for different ingredients will not arise. For example, pork can be pre-fried in a frying pan and beans can be boiled. The pot must be selected based on the needs and method of serving.

If you intend to serve everyone the dish in a separate small pot, a container with a capacity of 250 ml will be sufficient. But you can also serve it in a large pot, from which everyone pours a portion of the required size into a plate. In this case, the size of the container will depend on the number of people; for a family of four people, 1 liter will be enough.

A ceramic pot does not require any preliminary preparation. And if you choose clay, then you should soak it for 1 hour in cold water, the pores will be filled with moisture, and the dish will turn out juicier.

Recipe No. 1: Meat in pots with mushrooms and potatoes

The combination of veal, mushrooms and potatoes is considered a classic, but this dish will have an original taste thanks to one unexpected ingredient - pickles. Carrots, garlic and dill also add richness to the taste and richness of aroma.

Ingredients:

0.5 kg veal;
200 g of mushrooms (oyster mushrooms, champignons);
1 kg of potatoes;
200 g carrots;
2 onions;
3 cloves of garlic;
2 small pickles;
1 bunch of dill;
sunflower oil;
100 ml sour cream;
200 g hard cheese;
salt pepper.

Preparation:

Cut the veal into medium-sized pieces, mushrooms into slices, cucumbers into small cubes, chop dill, garlic and onion. Fry veal with cucumbers and mushrooms with onions, dill and garlic in a frying pan in a small amount of sunflower oil separately.
Prepare the pots.
Cut the potatoes into strips and add salt. Place food in the following order: at the bottom - meat with cucumbers, then mushrooms with garlic, onions and dill, then potatoes.
Dilute the sour cream with water and pour the contents of the pots so that all the ingredients are covered. Sprinkle grated cheese on top.
Cook in the oven for an hour at 180°C.

Recipe No. 2: Pots with meat and potatoes (new)

This hearty and tasty dish is suitable for those who have a minimum of time for cooking. It is prepared from simple ingredients - chicken fillet, potatoes, carrots, onions, but it turns out juicy and aromatic.

Recipe No. 3: Meat with vegetables in a Turkish pot

Recipe No. 4: Meat in pots in the oven with buckwheat

Buckwheat with smoked brisket is very tasty, healthy and incredibly aromatic. The whole family will love this dish.

Recipe No. 5: Meat with potato pancakes in pots

This dish can even be served on a festive table; it will pleasantly surprise all guests. But the basic ingredients are traditional - potatoes and chicken fillet. The recipe is for five 250 ml pots.

Recipe No. 6: Meat with bulgur in pots

Bulgur is a dried and steamed durum wheat that is widely grown in the Mediterranean and Middle East. The dish is very healthy, tender and high in calories.

Recipe No. 7: Rabbit in a pot

Rabbit cooked in sour cream and kefir will simply melt in your mouth. Potatoes and mushrooms make this dish satisfying and nutritious. It will take 1.5 hours to prepare the dish.

Recipe No. 8: Beef with vegetables

It will take at least 2.5 hours to prepare this dish, but it will surprise you with its most delicate taste, pleasant vegetable aroma and great richness of taste. At the same time, it is not very high in calories, one serving contains only 295 kcal.

Meat in pots: tips and secrets

Culinary experts advise placing dishes in pots in a cold oven and heating everything evenly, since temperature changes can cause the container to crack. After cooking, a hot pot should only be placed on a wooden board, since contact with a cold surface can also cause cracks.
It is better to try to add vegetables raw, so the meat will absorb their juices and aroma. If during the cooking process you notice that all the liquid has evaporated, you can add water, but it must be brought to a boil.
Dishes in pots stay in the oven for quite a long period, so to prevent the food on top from drying out, it is recommended to always cover the container with a lid, dough or foil. At the same time, you can safely leave the finished dish in the oven for another 30–60 minutes, if possible, this will only make it more tender.
Any dish cooked in clay or ceramic dishes in the oven will be well digested and fill the body with vitamins and minerals. Therefore, this method of preparation is considered not only tasty, but also healthy.

Source: https://recepty.allwomens.ru/recipes/10747-myaso-v-gorshochkax-v-duxovke-luchshie-recepty

Recipe No. 2: Pots with meat and potatoes (new)

Ingredients:

200 g chicken fillet;

300 g of new potatoes;

100 g carrots;

1 onion;

Bay leaf;

sunflower oil;

salt pepper.

Preparation:

Cut the chicken fillet into portions. Cut onions and carrots into small cubes. Peel the potatoes from thin skins; if they are large, cut them into 4 parts; if they are small, leave them like that or cut them in half.

Salt and pepper all ingredients, add sunflower oil and mix well. Place the food in a pot, pour in some hot water and cover with a lid.

Simmer in the oven for 1 hour at 180°C.

Sequencing

First you need to start preparing the vegetables. Pre-peeled five cloves of garlic are crushed with a knife, combined with curry, placed in a pan with heated olive oil and kept on the fire for a couple of minutes, remembering to stir constantly. After this, add bulgur to the same container. Mix everything thoroughly so that the cereal is thoroughly saturated with oil, and pour hot water. Then cover the pan with a lid and leave to simmer over low heat for twenty minutes.

In a separate frying pan, greased with heated olive oil, lightly fry pre-washed, peeled and chopped bell peppers. After this, it is sent to a pan with cooked cereal, mixed thoroughly, removed from the stove and wrapped in a towel.

Our bulgur with vegetables, the recipe for which is discussed in today’s article, is almost ready. All that remains is to make the pickled zucchini. They are washed, cut into thin strips and placed in a clean deep bowl. Salt, garlic passed through a press, the juice of half a lemon and chopped herbs are also added there. Mix everything well, cover with a lid and place in the refrigerator. As a rule, ten minutes is enough for the zucchini to marinate. After this time, the finished dish can be served.