First layer: Split the kibbeh mixture into 2 half portions. Grease the non stick tray with oil. Water your palm and spread the first half of the kibbeh mixture evenly on the base of the pan. Second layer: Add the hashweh, or ground beef mixture over the first layer. Place the bulgur in a medium heatproof bowl. Bring the stock or water and the teaspoon of salt to a boil, and then pour it over the bulgur. Let sit for 30 minutes to an hour, until it has absorbed all the liquid. Lori Rice. Add 1 cup of finely chopped fresh parsley, ¼ cup finely chopped fresh mint, 2 cloves garlic (minced), 1½ cups diced tomatoes (fresh or canned), the juice of one lemon, 3 tablespoons olive oil, ½ teaspoon black pepper, ¼ teaspoon cumin, and salt to taste. Blend the ingredients, cover the bowl, and chill for several hours. Turn the heat to high, add your water or chicken stock, salt and pepper. Give everything 1 or 2 stirs and bring to the boil. As soon as your bulgur wheat starts to boil, place a lid on the pan and return the heat to medium – low. Simmer the bulgur wheat for 8-10 minutes until the juices have been absorbed. Instructions. Combine 1 cup of medium-grain bulgur and 1 ¾ cups of diluted broth in a saucepan with a generous pinch of salt. Bring to a simmer and then cover, lower the heat, and continue to simmer gently for about 10 minutes. Turn off the heat and let it sit for another 10 minutes. Step 1 : Rinse The Bulgar. Rinsing helps remove excess starch thus preventing the bulgur from turning mushy. Pour your desired amount of bulgar into a fine-mesh strainer and rinse under cold water, using your hand to mix and stir the grains around. Drain the lentils from the water they were soaking in and add them to the onions. Bring the lentils to a soft boil, turn the heat down to medium and allow them to simmer for 30 minutes with the lid on, stirring occasionally. See note 2. ½ cup Extra coarse bulgur, 4¼ cups Water, ¾ tablespoon Salt. In a saucepan or large skillet, melt the butter along with the olive oil over medium heat. Add the chopped onions and cook for 4-5 minutes until softened. Add in the chopped peppers and continue sautéing for another 2-3 minutes. Add in the minced garlic and cook for an additional 1-2 minutes. l5rYx.