1 cup fine burgul (wash , squeeze out water and leave to rest an hour )
\n1 cup plain flour
\n3\/4 cup water (room temperature)
\n2 tbs salt
\n1 tbs @chilli.bang.sauces add more if u like it very chilli
\nYou can substitute with finely chopped red chilli
\n4 cloves freshly crushed garlic use mortar and pestol
\n1 cup fresh lemon juice use mortar and pestol
\n1\/4 cup extra virgin olive oil<\/p>\n
For the balls<\/strong><\/em> Kebbet Roheb Ingredients 1 cup fine burgul (wash , squeeze out water and leave to rest an hour ) 1 cup plain flour 3\/4 cup water (room temperature) 2 tbs salt 1 tbs @chilli.bang.sauces add more if u like it very chilli You can substitute with finely chopped red chilli 4 cloves freshly crushed garlic…<\/span><\/p>\n","protected":false},"author":2,"featured_media":13567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[84,7],"tags":[],"class_list":["post-13566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bulgur","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=13566"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13566\/revisions"}],"predecessor-version":[{"id":20964,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13566\/revisions\/20964"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/13567"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=13566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=13566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=13566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAfter the burgul has rested minumim one hour , Rub 1 tbs salt in with the burgul well
\nAdd small amount of water at a time to I incorporate salt well .
\nSlowly add the 1cup of flour in and keep kneading with small amounts of water until it becomes dough like , you\u2019ll need the whole 3\/4 cup of water .
\nIf it\u2019s a little too wet add a little flour and same if it\u2019s too dry add a little water .
\nKnead well .
\nYou\u2019ll have a dough like texture now .
\nRoll into balls and form the shape .
\nLine them on baking paper that\u2019s sprinkled with flour so they don\u2019t stick .
\nRefrigerate an hour before using in soup .
\nFor the soup<\/strong><\/em> , bring about 2.5 litres of water to the boil , slowly add the balls in and stir immediately to prevent them from sticking .
\nAfter about 25 mins of cooking add in the remaining 1 tbs of salt , garlic , chilli and lemon juice . Use mortar and pestol for garlic .
\nIf they are chewy it means they need more cooking so try one first .
\nAdd the ingredients in raw not cooked off .
\nTurn off the heat and add the olive oil on top .<\/p>\n","protected":false},"excerpt":{"rendered":"