Bulgur Stuffed Vegetables
This is Aleppo-style bulgur-stuffed eggplant. The ingredients primarily listed in the description include eggplant, coarse bulgur, parsley, peppers, onion, pepper pastes, chickpeas, meat, fat, and walnuts; the chef also mentions safflower, cumin, fresh lemon, dried mint, and water. The filling is made by mixing toasted bulgur with vegetables, chickpeas, meat, spices, and molasses, then stuffing the eggplants and cooking them in a pot over high heat until boiling, then over low heat until tender.
A traditional stuffed dish made with bulgur as the filling.
Like stuffed vegetables or rolls with a grain filling.
Cook the bulgur filling until seasoned and cohesive before stuffing.
Ingredients
- 3 kg Eggplant
- 1/5 cup and a half Coarse bulgur
- 4 tbsp Vegetable oil
- 2 bunches Parsley
- 4 Red bell peppers
- 3 Green bell peppers
- 2 Large onion
- 1 tbsp Red pepper paste
- 1 tbsp Tomato paste
- 1 cup, 150 ml Pomegranate molasses
- 5 tbsp Olive oil
- 1 bunch Mint
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Mixed spice
- 3 Tomatoes
- 1 cup, 100 g Soaked chickpeas
- 100 g Meat
- 200 g Fat
- 1 tbsp Walnuts
- Mentioned in the narration without a quantity Safflower
- Mentioned in the narration without a quantity Cumin
- Mentioned in the narration without a quantity Fresh lemon
- 1 1/2 to 2 liters Water
- 2 tablespoons Dried mint
Instructions
- In a large bowl, soak the chickpeas overnight before preparing, then boil them until tender.
- In a large pot or frying pan, toast the coarse bulgur with the vegetable oil until it absorbs the oil and develops a toasted flavor.
- In a large mixing bowl, combine the toasted bulgur with chopped parsley, chopped red bell peppers, chopped green bell peppers, chopped onion, mint, chopped tomatoes, cooked chickpeas, meat, fat, and walnuts.
- In the same mixing bowl, add the red pepper paste, tomato paste, pomegranate molasses, olive oil, salt, black pepper, and mixed spice, then mix the filling well.
- In another pot, prepare the cooking liquid from pomegranate molasses, water, salt, and fresh lemon as mentioned in the narration, then set it aside.
- Hollow out the eggplants, removing their insides while keeping the skins intact.
- Fill the hollowed eggplants with the mixture, leaving a little space because the vegetables shrink during cooking.
- Arrange the stuffed eggplants in the cooking pot, then pour the cooking liquid over them.
- Over high heat, bring the stuffed vegetables to a boil.
- In the same pot, reduce the heat, cover, and cook until done.
- Serve the stuffed eggplants hot in a serving dish.