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Bulgur with fennel and caraway

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Ingredients for 2 servings:

  • 1 cup bulgur
  • 2 cups water
  • 125 g bacon, diced
  • 1 m.-sized onion(s)
  • 125 g Edam cheese
  • ½ tsp caraway seeds
  • 5 stalk(s) celery
  • 1 tbsp Maggi
  • n. B. Oil

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 25 minutes

cold, different

Finely dice the onion, Edam cheese, and fennel. Heat a little oil in a pan. Sauté the onion and bacon. Add the bulgur and deglaze with 2 cups of water. Simmer for 10 minutes. Then add the Edam cheese and caraway seeds. Caution: Stir constantly until the cheese has melted, otherwise it will burn. Let the bulgur cool. Ideally, refrigerate overnight. Before serving, stir in the fennel and season with Maggi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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