How to cook with bulgur and 3 original recipes

He bulgur It is a very versatile and easy to prepare food. It is not couscous or soft wheatit’s whole wheat split and precooked, so we don’t need to cook it perfectly to eat it, just soak it.

It is very common in Middle Eastern and Mediterranean cuisines, where it is used for a lot of things: salads such as tabbouleh, croquettes such as kibbeh, or as a substitute for rice or couscous.

cooking with bulgur

It has a mild, nut-like flavor that is very pleasant. It does not bloat but it is quite satiating, being integral. You can find bulgur in supermarkets and Arab food stores, and there are usually several sizes: extra fine, fine, medium and thick. The extra fine looks like semolina because of how finely ground it is. The most used is the medium, followed by the fine one, because it is similar in size to couscous and its texture can be appreciated much better.

To prepare bulgur you only need soak it with the same amount or a little more hot water (it can be boiling water, but it is not necessary) and let it rest covered. Then you uncover it, fluff the grains with a fork and you have it ready to use.

The use of bulgur has spread throughout the world. and thanks to this we can enjoy a lot of different ideas and recipes. He left you a few that will surely give you life in the kitchen.

Bulgur porridge (Jamaican recipe)

For this recipe, instead of leaving the bulgur loose, we make it into porridge or porridge for breakfast.

Ingredients:

1 cup bulgur 4 cups water 1/8 teaspoon salt 1 cup coconut milk 1 teaspoon vanilla extract ½ teaspoon ground cinnamon 3 tablespoons agave or maple syrup

Preparation

Bring the water to a boil and when it boils strongly, add the bulgur. Cover and let it simmer for 15 minutes. In a bowl, mix the coconut milk with the rest of the ingredients and add it to the bulgur when it is done, stirring to that thickens. Serve it hot or warm, accompanied by fruits and nuts.

Fellah Köftesi, Turkish bulgur dumplings

Ingredients:

3 cups fine bulgur ½ cup polenta 1 ¼ cup hot water 1 tomato 5 fresh mint leaves 1 teaspoon paprika ¼ teaspoon ground cumin ½ cup whole wheat flour ½ cup crushed tomato 1 tablespoon flax seeds soaked with 3 tablespoons water Salt and pepper to taste Mix the bulgur, polenta and a pinch of salt in a bowl and add the water. Cover it and let it rest for 15 minutes. Add the crushed tomato, spices, flour, a little more salt, a pinch of pepper and mix everything. Add the flax gel that has formed and mix it all by hand, kneading. Wet your hands and forms cylinders of dough. Cut them into small pieces (meatballs) of about 3 cm. Cook them in boiling water for 15-20 minutes or until they float. Take them out and prepare them like any meatball. They are usually served with tomato sauce.

bulgur pilav

Bulgur pilav is a type of Turkish pilaf made with bulgur wheat, very easy to prepare, almost the same as couscous.

Ingredients:

2 tablespoons olive oil 1 garlic clove 1 onion 1 Italian green pepper 1 tablespoon tomato paste A pinch of ground pepper 2 cups medium bulgur 4 cups water ½ teaspoon salt 1 teaspoon paprika 2 grated tomatoes Finely chop the onion and fry it in a saucepan with the olive oil olive.Add the garlic, finely chopped, and the pepper in small pieces.When the onion is golden, add the tomato paste, salt and pepper and mix it.Add the bulgur and the rest of the spices and stir well.Add the grated tomatoes and the water , put it on high heat and cover it. When it starts to boil, turn off the heat and let it rest for 15 minutes. Fluff the grains with a fork and your pilav is ready. Serve hot or cold, as a salad.