How To Cook With Bulgur And 3 Original Recipes

The bulgur is a very versatile and easy to prepare food. It is not couscous or tender wheat, it is whole wheat broken and precooked, so we do not 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 like tabouleh, croquettes like kibbeh, or as a substitute for rice or couscous.

Cooking with bulgur

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

To prepare bulgur you only need to 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 are ready to use.

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

Bulgur porridge (Jamaican recipe)

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

Ingredients:

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

Preparation

1. Bring the water to a boil and when it comes to a strong boil, add the bulgur.
2. Cover and simmer for 15 minutes.
3. In a bowl, mix the coconut milk with the rest of the ingredients and add it to the bulgur when done, stirring to thicken it.
4. Serve hot or warm, accompanied by fruits and nuts.

Fellah Köftesi, Turkish meatballs from bulgur

Ingredients:

• 3 cups fine bulgur
• ½ cup polenta
• 1 ¼ cup hot water
• 1 tomato
• 5 fresh mint leaves
• 1 teaspoon of sweet paprika
• ¼ teaspoon ground cumin
• ½ cup whole wheat flour
• ½ cup of tomato paste
• 1 tablespoon of flax seeds soaked in 3 tablespoons of water
• Salt and pepper to taste

1. 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.
2. Add the crushed tomato, spices, flour, a little more salt, a pinch of pepper and mix everything.
3. Add the flax gel that has formed and mix everything by hand, kneading.
4. Wet your hands and form dough cylinders. Cut them into pieces (meatballs) of about 3 cm.
5. Cook them in boiling water for 15-20 minutes or until they float.
6. 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 clove garlic
• 1 onion
• 1 Italian green pepper
• 1 tablespoon tomato paste
• A pinch of ground pepper
• 2 cups medium bulgur
• 4 cups of water
• ½ teaspoon of salt
• 1 teaspoon of sweet paprika
• 2 grated tomatoes

1. Finely chop the onion and fry it in a saucepan with the olive oil.
2. Add the garlic, finely chopped, and the bell pepper.
3. When the onion is golden brown add the tomato paste, salt and pepper and mix.
4. Add the bulgur and other spices and stir well.
5. Add the grated tomatoes and water, put it over high heat and cover.
6. When it starts to boil, turn off the heat and let it rest for 15 minutes.
7. Sponge the beans with a fork and you have your pilav ready.
8. Serve hot or cold, as a salad.