John Myers
In the Middle East it is often found on the table as part of many dishes: bulgur. Due to the nutty taste, it is worth using the grain product not only in exotic dishes, but also as a side dish – for example instead of rice.
Things to know about bulgur
Bulgur is almost always made from durum wheat, more rarely from spelt. For this purpose, the grain is pre-cooked using the parboiled process: this protects the bulgur nutritional values. After that, the product is dried, separated from the bran and crushed. Bulgur, which is rich in carbohydrates, tastes nutty like brown rice and is therefore ideal as a versatile starch side dish. Like rice or potatoes, the grain meal tastes cold or warm. Celiacs should note that bulgur is not gluten-free.
purchasing and storage
Bulgur is available in well-stocked grocery stores, also in organic quality. Like rice, it has a very long shelf life when stored in a dry, cool and dark place such as the pantry. Control ang
Broken packaging occasionally for pest infestation or fill the bulgur into a tightly sealable storage container.
Cooking tips for bulgur
The first step in preparing bulgur is to wash it: rinse it in a colander under cold water to remove any dirt that may be present. Cooking bulgur is very easy: just pour boiling water over it and let it swell. The method is the same as for couscous.
One of the most popular bulgur dishes is tabbouleh, the classic bulgur salad in Arabic cuisine. The Turkish variant is known as Kisir. In both recipes, the bulgur can be prepared without much effort. It is simply swollen, cooled, and mixed with a dressing and the other ingredients. A very good seasoning for bulgur is fresh mint. Other main course bulgur recipes include porridge, bulgur pilavi (Turkish wheat groats) and bulgur stir fry. Otherwise, the durum wheat meal is ideal as a side dish. For example, try bulgur with lamb patties or stuff peppers or zucchini with it.
