Olive Oil Oruk
Quick answer
Olive oil oruk offers a perfect harmony of fine bulgur and fresh vegetables. This recipe is ideal for those seeking a light and nutritious alternative.
- Total time
- 75 dk
- Servings
- 6
- Calories (est.)
- ~320 kcal
- Difficulty
- zor
olive oil oruk · bulgur recipes · vegetable oruk
75 dk · 6 servings · 320 kcal
Ingredients
- 2 cups fine bulgur
- 1 cup semolina
- 2 grated carrots
- 1 bunch finely chopped parsley
- 1 cup olive oil
- 1 tbsp pepper paste
- 1 tsp cumin
- Sufficient hot water
Method
- Soak bulgur and semolina in hot water and let it rest for 15 minutes.
- Add pepper paste and spices, kneading until it reaches a dough consistency.
- Mix in the grated carrots and parsley.
- Take walnut-sized pieces from the dough and shape them into ovals.
- Heat olive oil in a pan and lightly fry the oruks.
- Transfer to a serving plate and serve at room temperature.
Keep your hands moist to ensure the dough holds its shape better.
FAQ
What if the oruk falls apart?
You can add a bit more semolina to firm up the consistency.
How long can it be stored?
It stays fresh for 3 days in an airtight container in the fridge.
From the same shelf
