Barbecue Recipe – How to Make Barren?
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( 20 oy 4,85/5)
Hello Dear Friends,
This recipe is one of my mother's special recipes that I have been using for years. The recipe, taste and type of ingredients in the brisket vary from person to person, but I would definitely recommend you to try my recipe.
While barren most important thing to watch out for important point It is necessary to pay attention to the good swelling of the bulgur, which you will make sterile, the ratio of bulgur and water in this, as well as the waiting time. The net measurement for my fine bulgur is 1 cups to 1,5 cup. Then its consistency is delicious, and when you cover it with cling film in an airtight way, it reaches the desired consistency within 20 minutes with its own steam.
If you want, you can add some lettuce and hot red pepper flakes to the barren.
next to the barren potato salad ve my apple puff cookies I recommend you to try.
Love…
Barbecue Recipe – How to Make Barren? Ingredients for the Recipe
- 2 glass of fine bulgur
- 3 cup of hot water
- 1 large onion
- 3 tablespoons of tomato pepper mixed paste
- 1 tea glass of olive oil (half while frying the onions)
- 2-3 medium tomatoes
- Half a bunch of parsley
- Quarter bunch of spring onions
- pomegranate syrup (optional)
- juice of half a lemon
- 2 pieces of green pepper
- salt
Barbecue Recipe – How to Make Barren? How To Make The Recipe?
- Put the bulgur in a bowl, add hot water to it, cover the mouth with cling film and let it rest until it swells (approximately 20 minutes).
- Chop the onion for food and fry in oil until it turns pink, add tomato paste and continue frying.
- Take the onion and tomato paste from the heat, add them to the swollen bulgur and mix.
- Finely chop the spring onions, parsley, tomatoes and peppers.
- Mix all the ingredients together with lemon juice, remaining olive oil, salt and pomegranate syrup.
- Serve with small tomatoes and parsley, if desired.
Although I applied it as in the same recipe, the flour was too much and the dough was very hard, so I decided to increase the amount of wet ingredients, I added butter, egg and peanut butter, kneaded and cooked. It is necessary to remove the dough without waiting for it to harden completely, such tips can be useful.
Very practical and delicious.
An excellent recipe, I made it twice and both turned out great. I think the quality of peanut butter is important because its main ingredient is…
Hands down, you are absolutely right. Those who will try the recipe should definitely use a brand they like.
I followed the recipe literally, grammatically. It was a very unsuccessful recipe. The dough spread even though I rolled it hard. It was a tasteless cookie. I tried to serve it to my guest, I couldn't even eat it myself. I put it in a tin can and I can use it as a cheesecake base. Maybe I know how successful you are as a blogger, I don't mean to criticize you there may be a puff point in the recipe, maybe I don't know, one of the rare recipes that I found unsuccessful.
Hello Mrs. Pınar, as you know, I write all the tricks on my blog without skipping any of them. I shared this type of cookie recipes especially as a video, because the readers are having difficulties. When I say gram to gram, I have given the cup size here, and 1 cup takes an average of 115 gr flour. Maybe it's your cup size, maybe it's your peanut butter. If you still have the same peanut butter on hand, stretch the dough and chill it in the refrigerator for half an hour before shaping it so that it does not spread. We used it immediately without throwing it in the cupboard, but as I said, the material and glass sizes are sometimes a problem. Yours sincerely
I added some milk and now it's soggy :(
Hello, Nas, another lady wrote that it was flowing because it was too oily. In these types of recipes, I especially give weight so that you can fix it exactly, but if there is a problem other than that, it may only be caused by the material.
As you can see in the video, the recipe is in the dimensions I gave. You could add extra peanut butter or butter to spice up this recipe, but no milk. Yours sincerely
The dough is falling apart, I can't roll it and put it on the tray. I don't understand why this happened
I replied to your next comment. Yours sincerely
Hello, I prepared the dough according to the recipe, but it turned out to be soggy. Oils flowed through my fingers. Neither the dough came together nor could it be crushed with a fork. I followed the exact measurements in the recipe. Butter maybe shouldn't be added.
Hello Pakize, as you can see in the video, I used butter. Unfortunately, I don't know if you had a problem with the temperature of your hand or the environment, maybe the material you used. Yours sincerely