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Below are some of our favorite ways to prepare Taboli and to incorporate bulgur wheat into your diet.  We hope you enjoy our products. If you have questions or comments please use our contact form to contact us. We would enjoy hearing from you.

Recipe Name: Taboli Salad (Using our 10oz Taboli Salad Mix)
  • 1 10oz. PKG Taboli Salad Mix
  • 2 Cup water
  • 3 Fresh tomatoes chopped fine. or #303 can of tomatoes drained
  • 1 small cucumber chopped fine
  • 1/3 Cup vegetable oil ( Can use oil of your choice)
  • 1/2 Cup lemon juice
  • 1 tsp. Salt
  • 1 tsp. Black Pepper

For added taste add (2) green onions with tops finely chopped

Before chopping the above vegetables combine the 2 cups warm water and taboli salad mix together and let soak while preparing the vegetables. After all is chopped now combine all ingredients with the water and mix. Refrigerate at least four hours to allow the ingredients to chill and flavors to mix together. Will keep up to one week if properly refrigerated.

(Print Version)

Recipe Name: Taboli Salad (Using our 16oz Taboli wheat)
  • 1 16oz. PKG of Taboli wheat
  • 1 to 1 cup vegetable oil. (can use oil of your choice)
  • 1 to 1 cup lemon juice
  • 2 Bunches parsley finely chopped
  • 4 Bunches green onions w/tops finely chopped
  • 4 large tomatoes finely chopped
  • 1 Cucumber finely chopped
  • 2 tsp. Salt
  • 3 tsp. Black Pepper

Rinse and drain wheat. Mix wheat, oil, and lemon juice together and let set while chopping the above vegetables. After all is chopped, mix all ingredients together and refrigerate for at least four hours. Stir two or three times while in the refrigerator.  Will keep up to one week if properly refrigerated.

(Print Version)

Recipe Name: Fat Free No Oil Taboli Salad
  • 1 PKG 10oz. Taboli Salad Mix
  • 1 Cup water
  • 1 chopped cucumber
  • 2 large chopped tomatoes
  • 1 TBL Onion flakes
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • Cup Fat-Free Italian Dressing (mixed
    according to package directions, using Red
    Wine Vinegar.)

In a large bowl, combine Taboli Salad Mix and warm water. Stir and let stand while preparing other ingredients. Add remaining
Ingredients and mix well. Let stand in refrigerator at least 4 hours before serving.  Makes about 10 servings at 63.3 calories per serving, no fat.

(Print Version)

Recipe Name: Bulgur Wheat Burgers
  • 1 Cup taboli bulgur wheat
  • 1 small onion, finely chopped
  • 2 cups water
  • Salt and pepper as desired
  • 1 lb. ground beef

Cover and bring to boil bulgur wheat and water, simmer over low heat for 15 minutes or until liquid is absorbed. Mix the cooked bulgur wheat with the meat and other ingredients and knead as you would dough. For smoother blending add water if mixture seems dry. Also dip hands in water frequently to aid kneading. Continue until all ingredients are thoroughly blended. Form into small patties and fry as you would hamburgers. Bulgur Meat Loaf prepare as for Burgers but instead of making patties, mold the blended mixture into a standard meat loaf pan well greased (approx. 9 x 5"). Cover lightly with tomato sauce or steak sauce. Cover with aluminum foil and bake in oven for 20 minutes at 400. Reduce to 350 and bake another 15 minutes. Remove foil and leave in oven 10 more minutes.

(Print Version)



Recipe Name: Breast of Chicken on Bulgur Wheat
  • 2 chicken breasts, split
  • 1 (4oz.) can mushroom stems
  • 1 cup condensed cream of mushroom soup
  • 1 envelope (1 1/2 oz.) dry onion soup mix
  • 3/4 cup taboli bulgur wheat
  • 1 soup can of milk

Heat oven to 350F. Blend soup and milk; reserve 1/2 cup of mixture. Stir together remaining soup mixture, bulgur wheat, mushrooms with liquid and half of the onion soup mix. Pour into a greased baking dish (11x 17). Arrange chicken breast on the bulgur wheat mixture. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover and bake for 1 hour. Uncover and bake for 15 minutes longer.

(Print Version)


Recipe Name: Bulgur Wheat Muffins
  • 1/2 cup taboli bulgur wheat
  • 3 tsp. baking powder
  • 1 cup water
  • 1/3 cup sugar
  • 1 cup sifted flour
  • 1 egg slightly beaten
  • 1/2 tsp. salt
  • 1/4 cup melted shortening

Preheat over to 350 F. Combine bulgur wheat and water; cover and bring to a boil; reduce heat and simmer 10 to 15 minutes until water has been absorbed. Set aside. Sift together flour, salt, baking powder, and sugar. Blend together cooked bulgur wheat, egg, and melted shortening; add to flour mixture. Stir together just enough to blend; batter looks rough. Drop into well greased muffin tins. Bake for 10 minutes, then cover with aluminum foil and bake 15 minutes more. Variations: 1. Spicy Apple Bulgur Muffins: Sift 1/2 tsp. cinnamon and 1/4 tsp. nutmeg with dry ingredients. Add 1/3 cup finely diced apple (peeled and cored) with the liquid ingredients. 2. Raisin Bulgur Muffins: Add 1/2 cup seedless raisins to dry mixture. 3. Blueberry Bulgur Muffins: Add 1/2 cup fresh or canned (drained) blueberries with liquid ingredients.

(Print Version)


Recipe Name: Hot Bulgur Wheat Cereal
  • 1 cup taboli bulgur wheat
  • 1/4 tsp. salt
  • 2 cups water

Combine all ingredients and bring to a boil, then simmer over low heat for 15 minutes until water is absorbed. Serve with sugar or honey and milk.

(Print Version)


Recipe Name: Bulgur Wheat Pancakes
  • 1 cup taboli bulgur wheat
  • 2 Tbsp. sugar
  • 1 1/4 cups water
  • 1/4 cup cooking oil
  • 2 tsp. salt
  • 2 cups water
  • 1 Tbsp. baking powder
  • 2 cups flour
  • 2 Tbsp. nonfat dry milk

Soak bulgur wheat in water for 1 hour, then drain if necessary. Stir bulgur wheat, flour, salt, baking powder, dry milk, and sugar together. Add oil and water and stir only until the batter is smooth. Drop by spoonfuls onto a hot, greased griddle or frying pan. Cook slowly until the pancake is covered in bubbles; turn and cook until the bottom is golden brown.

(Print Version)


Recipe Name: Bulgur Wheat-Rice Pilaf with Green Beans
  • 1/2 cup chopped onion
  • 2 teaspoons cooking oil
  • 1 14-1/2 oz can (1-3/4 cups) vegetable broth
  • 2/3 cup quick-cooking brown rice
  • 2/3 cup taboli bulgur wheat
  • 1 9-oz package frozen cut or French-cut green beans
  • 1/4 teaspoon finely shredded lemon peel
  • 1/2 cup (2 oz) shredded reduced-fat cheddar cheese
  • 2 tablespoons toasted sliced almonds
  • Spiral-cut or shredded carrot (optional)

In a large saucepan cook onion in hot oil about 5 minutes or until onion is almost tender. Carefully add broth, rice, bulgur, and frozen beans. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice, bulgur wheat, and beans are tender. Stir in lemon peel. Sprinkle cheese and almonds over rice mixture. If desired, garnish with carrot.

(Print Version)


Recipe Name: Garden Vegetable Taboli Stew
  • 1 large onion, chopped
  • 2 medium carrots, cut in pieces
  • 2 medium green onions, thinly sliced
  • 1 small zucchini (4 oz.) sliced
  • 1 can (15-1/2) chick-peas, rinsed and drained
  • 2 cans (14-1/2 oz. Ea.) diced tomatoes, undrained
  • teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bag (10 oz.) Taboli Salad Mix
  • 1-1/2 cups water
  • cup olive oil
  • Sour Cream (optional)
  • Fresh Mint (optional)

Layer ingredients in slow cooker in the following order: onion, carrots, green onions, zucchini, chick-peas, tomatoes with juice, salt and pepper.  Sprinkle Taboli Salad Mix over vegetables. Pour water and olive oil evenly over top. Cover and cook on LOW 6-8 hours or until vegetables are crisp-tender. Serve in bowls and garnish with sour cream and fresh mint, if desired. Makes 4 servings.

(Print Version)


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P.O. Box 814
Bristow, Okla. 74010

E-mail: info@bishoptaboli.com
Phone: (918) 367-2270