Bulgur

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, ri... READ MORE

Kofta or köfte are walnut-sized fried meatballs, usually made from ground beef or lamb. It is a popular Turkish meze dish that is often prepared for special occasions and cocktail parties, since the meatballs are quite easy to prepar... READ MORE

Çiğ köfte is the Turkish version of steak tartare, traditionally made with high-quality ground raw beef (or lamb) that is combined with tomatoes, onions, garlic, pepper, and a selection of Turkish spices. The dish is consumed as a meze... READ MORE

Kibbeh is a unique mixture of soaked bulgur wheat and other ingredients, typically lamb meat, and it is also considered the national dish of Lebanon and Syria. Fragrantly spiced and eaten as a snack for casual or celebratory meals, Kibbeh can be r... READ MORE

Kısır is a classic Turkish salad made with thin bulgur wheat, tomatoes, mint, garlic, parsley, and either lemon juice or sour pomegranate molasses. Red pepper flakes are often added to the salad to make it spicier. Lemon juice is typically used in... READ MORE

The Turkish version of Lebanese kibbeh are stuffed meatballs called içli köfte. The exterior is made from a combination of bulgur wheat, potatoes or semolina, and spices, while the stuffing contains onions, ground lamb or beef... READ MORE

Kubbah bi-aṣ-ṣīnīyah is a Syrian dish that combines raw kibbeh—a combination of minced meat and bulgur—with a filling consisting of minced meat, usually lamb, which is sautéed with onions, pine nuts, mint or parsley, an... READ MORE

Bulgur pilavı is a nutritious Turkish pilaf that is often additionally flavored with onions, green peppers, tomatoes, and various spices. When the bulgur is tender and ready to consume, it is recommended to garnish it with fresh parsley. The dish ... READ MORE

This Turkish dish consists of oval-shaped patties made from a doughy mixture of boiled red lentils and bulgur. The köfte mixture is seasoned with a pinch of salt and flavored with sautéed onions, tomato paste, and a pinch of cumin. In ... READ MORE

Patlıcan dolmasi is a Turkish take on stuffed eggplants. They are often offered as a meze in many kebab places throughout the country. The dish is typically prepared with dried eggplants, when it’s known as kuru patlıcan dolmasi. The dried e... READ MORE

Kubbah qrāṣ is a type of Aleppine stuffed meat patty. It typically consists of ground lamb or beef and bulgur mixture, formed into a flat disc and then filled with seasoned tail fat, lamb, or strained yogurt spiced with coriander. The meat disc is... READ MORE

Tabbouleh is a colorful Lebanese and Syrian national dish that is usually considered a salad, with a crunchy and chewy texture, made with fresh, finely chopped parsley leaves, olive oil, bulgur wheat, and chopped mint leaves as a base. It originat... READ MORE

A great example of Turkish regional cuisine, Ezogelin çorbası is a hearty, mint-flavored soup made with red lentils, bulgur, pepper paste, and various Turkish spices. The origins of this classic Turkish winter dish are attributed to an unha... READ MORE

Tarhana çorbası is a popular Turkish soup made with tarhana dough, crushed tomatoes, chickpeas, chicken stock, butter, and pul biber red pepper flakes. When the consistency reaches the desired thickness, the soup is ready to be served, pref... READ MORE

Kubbah safarjalīyah is an Aleppine dish that consists of stuffed meatballs cooked with a quince-based soup. The meatballs, known as kibbeh, are typically made with ground lamb or beef, bulgur, and onions. They are stuffed with a mixture of spiced ... READ MORE

Aşure or Noah's pudding is often said to be one of the oldest desserts in the world. Though the exact combination of fruits, nuts, and beans can vary, aşure is most typically prepared with dried figs and apricots, golden raisins, currants... READ MORE

Harput köftesi are traditional Turkish köfte meatballs originating from Elazığ (formerly Harput). The dish is made with a combination of ground beef, basil, onions, bulgur, tomato paste, salt, paprika, black pepper, and parsley. The mixt... READ MORE

Sulu köfte is a Turkish stew made with köfte meatballs, onions, and rice. They are cooked in a sauce consisting of butter, tomato paste, and water. The name of the dish means watery köfte, referring to the thin, soup-like sauce. Tin... READ MORE

Often compared to steak tartare, this popular Syrian delicacy incorporates raw lamb or beef, bulgur, finely chopped onions, and various spices such as cinnamon and allspice. Kibbeh nayyeh was traditionally prepared for special occasions w... READ MORE

Ekşili köfte is a traditional köfte dish. The meatballs are prepared with a combination of ground beef, rice, eggs, cumin, black pepper, and salt. Once formed, they are cooked in water and beef stock. The sauce is made from flour, egg yo... READ MORE

Kubbah summāqīyah is an Aleppine specialty consisting of stuffed meatballs combined with a sumac-based sauce. The large meatballs, known as kibbeh, are usually prepared with ground beef or lamb, bulgur, and onions, and then filled with a mixture o... READ MORE

Kubbah labanīyah is a traditional dish consisting of meatballs cooked in a yogurt-based soup. It is typically prepared with raw or pre-cooked meatballs consisting of minced lamb, bulgur, and onions, which are added to a mixture of plain yogurt, be... READ MORE

Eetch is a traditional dish mainly consisting of bulgur. It is typically consumed as a salad, a side dish, or as a spread over slices of bread or crackers. A common Lenten dish, eetch, also known as mock kheyma or meatless kheyma... READ MORE

Kapuska is a Turkish stew made with cabbage as the main ingredient. The stew can be enriched with additional ingredients as there are many variations of the dish - with meat, bulgur, rice, or beans. The cabbage is typically stewed with onions, tom... READ MORE

Burghul banadoura is a traditional dish originating from Lebanon. It's usually made with a combination of bulgur, tomatoes, tomato paste, onions, olive oil, salt, black pepper, and white pepper. The onions are sautéed in olive oil until tra... READ MORE

Kibbeh mashwiyya is a type of grilled kibbeh popular in the Levant, particularly Syria and Lebanon. Unlike traditional fried or baked kibbeh, this version is grilled, giving it a smoky and slightly charred flavor. It consists of an outer shell mad... READ MORE

Kibibet are Syrian bulgur dumplings originating from the Syrian coast, especially connected with the Latakia region. The typical kibibet recipe will include bulgur, flour, pepper paste, garlic, coriander, olive oil, chopped parsley, cumin, and sal... READ MORE

Kibbeh qasabiyah is a traditional Syrian dish of lamb and bulgur meatballs. The name comes from "qasab," meaning "butcher" in Arabic, highlighting its origins in butcher shops where fresh, high-quality meats are used. It is made with minced lamb r... READ MORE

Byzanti is a Karpathian meat specialty that is an inevitable part of traditional Greek Easter feasts on the island. It usually consists of either a goat kid or lamb that’s filled with a mixture of chopped offal, rice or bulgur, and scallions... READ MORE

Boko boko harees is a traditional dish originating from Burundi. It's made with a combination of chicken breasts, bulgur wheat, onions, chicken giblets, ginger, turmeric, cardamom, sugar, ghee, and black pepper. The meat is cooked with the spices ... READ MORE

Makhlouta is a thick and rustic Lebanese stew that is prepared with a variety of beans, wheat, and legumes such as kidney, white, and garbanzo beans, chickpeas, lentils, and bulgur. The beans and legumes should be soaked overnight before they are ... READ MORE

Vospapour or vospabour is a hearty Armenian lentil soup. There are numerous versions of this soup; nevertheless, it is usually made with brown lentils cooked in water or broth with chickpeas, carrots, celery stalks, and coarse bulgur, sim... READ MORE

Orouk is a traditional meat dish originating from Armenia. The dish is usually made with a combination of bulgur, ground beef, onions, mint, salt, allspice, and black pepper. The bulgur is soaked, drained, and mixed with the meat, spices, onions, ... READ MORE

Kibbeh bi shish barak is a creamy and rich Syrian dish that combines yogurt, kibbeh, and shish barak, making it a hearty and nutritious meal. It is prepared by cooking kibbeh and shish barak in a thickened yogurt sauce and is typically served with... READ MORE

Kibbeh sqaqieh is a popular and affordable street food of fried bulgur patties in Aleppo, Syria. The term "sqaqieh" derives from "sqaq," a colloquial adaptation of the Arabic word "zqaq," meaning "alley" or "narrow street." This name reflects its ... READ MORE

Kibbeh yaqin, also known as pumpkin kibbeh, is a celebrated vegetarian dish in Syrian cuisine, particularly favored during the fasting season. This dish features a squash-based bulgur shell encasing a savory filling of spinach, chickpeas, and arom... READ MORE