Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Coarse bulgur
- 2 cup Cold water
- 1 pch Ground cinnamon
- Salt to taste
- ===
Directions
Heat a dry wok or heavy frying pan and stir the bulgur wheat until toasty and fragrant, just a few minutes.
In a 2-quart covered pot place the bulgur, water, cinnamon and salt. Bring to a boil with the lid off. Reduce heat and simmer, covered, for a few minutes. Turn off the heat. Allow to sit in the pot for 5 minutes before removing the lid.
Pan-toast the pine nuts in 2 tablespoons butter.
Serve the fraykee in a large bowl, topped with the toasted pine nuts.
This recipe serves 4 as a starch dish.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Vegetarian