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Bulgar pilaf with spinach and lula kebobs

Jill and Jewels Elmore
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Ingredients

Bulgar pilaf with spinach
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon medium onion diced
  • 1 clove garlic minced
  • 1 cup bulgar wheat # 2 or 3
  • 1 3/4 cup chicken broth (prefer organic)
  • 1/2 pound fresh spinach washed & roughly chopped
  • 1/2 teaspoon salt
Lula kebobs
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon medium onion diced
  • 1 clove garlic minced
  • 1 cup bulgar wheat # 2 or 3
  • 1 3/4 cup chicken broth (prefer organic)
  • 1/2 pound fresh spinach washed & roughly chopped
  • 1/2 teaspoon salt
  • 3 pound ground sirloin or lamb
  • 1 pound large yellow onion finely chopped
  • 1/4 pound c upparsley finely chopped
  • 1 tablespoon fresh mint finely chopped
  • 1 tablespoon egg
  • 2 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoon tomato paste
Sumac-flavored onions
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon medium onion diced
  • 1 clove garlic minced
  • 1 cup bulgar wheat # 2 or 3
  • 1 3/4 cup chicken broth (prefer organic)
  • 1/2 pound fresh spinach washed & roughly chopped
  • 1/2 teaspoon salt
  • 3 pound ground sirloin or lamb
  • 1 pound large yellow onion finely chopped
  • 1/4 pound c upparsley finely chopped
  • 1 tablespoon fresh mint finely chopped
  • 1 tablespoon egg
  • 2 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoon tomato paste
  • 1 large red onion, cut in half and thinly sliced
  • 1 tablespoon sumac
Cold cucumber sauce
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon medium onion diced
  • 1 clove garlic minced
  • 1 cup bulgar wheat # 2 or 3
  • 1 3/4 cup chicken broth (prefer organic)
  • 1/2 pound fresh spinach washed & roughly chopped
  • 1/2 teaspoon salt
  • 3 pound ground sirloin or lamb
  • 1 pound large yellow onion finely chopped
  • 1/4 pound c upparsley finely chopped
  • 1 tablespoon fresh mint finely chopped
  • 1 tablespoon egg
  • 2 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoon tomato paste
  • 1 large red onion, cut in half and thinly sliced
  • 1 tablespoon sumac
  • 1 tablespoon t extra virgin olive oil
  • 2 tablespoon english cucumbers (or 6 persian cucumbers), peeled and seeded
  • 1/2 tablespoon shallot, minced
  • 1 cup yogurt (i prefer greek)
  • 1/4 cup crème fraiche (or 1/4 c sour cream)
  • 5 cup mint leaves chopped fine
  • 3 pinch es salt

Preparation

Baking Directions:

Adult Meal Version -For bulgar pilaf with spinach: Heat a medium-size pan on med-high heat; when the pan is hot, add the olive oil and sauté the onion and garlic until translucent.

Add the bulgar and stir for another minute or so and then add the chicken broth.

Turn the heat to high and bring to a boil.

Stir in spinach, cover and reduce heat to simmer.

Cook for 18-20 minutes.

For lula kebobs: Using your hands, mix all the ingredient together until just combined.

Overmixing may result in meat that is tough.

Again, using your hands, gently squeeze the meat onto metal skewers and form the kebobs.

Place the kebobs on a sheet tray lined with parchment.

If you have time, it's a good idea to cover the tray with plastic and put the kebobs in the fridge for 30 minutes or so.

There are two reasons for this: 1. You are giving all of the flavors a chance to meld together 2. This will help to keep the meat from falling off the skewers.

Heat the BBQ and grill the kebobs about 3-4 minutes on each side.

Serve with tabuleh and sumac-flavored red onions.

For sumac-flavored onions: Mix the onion and sumac together and let it sit for about 10 minutes before serving.

For cold cucumber sauce: Place all ingredients blender.

Pulse until blended.

Serve very chilled!Toddler Meal Version -Make lula kebobs into small meatballs and serve in pita bread with cucumber sauceBaby Meal Version -Same recipes as above, just different measurements1/4 - 1/2 cup of cooked bulgar pilaf2 tablespoons kebob mixture1 tablespoon Greek yogurtIn a small sauté pan cook the kebob mixture until fully cooked, breaking it up into small pieces as you cook it.

Drain any excess fat.

Stir in the bulgar pilaf and yogurt and serve.

Recipe Tags

AmericanEasy