What is bulgur? Maureen Abboud

Bulgur is a staple in Lebanese and Center Japanese delicacies, and is utilized in dishes akin to tabbouleh. This cereal is without doubt one of the healthiest cereals you’ll be able to eat attributable to its nutrient wealthy properties. Search for advantageous and coarse bulgur, here.

What’s bulgur?

Bulgur is a staple of Center Japanese delicacies, because it has been for hundreds of years. These “cereals” are constituted of wheat, most frequently durum wheat. Small grains crack, which is why bulgur is known as damaged wheat. However bulgur, not like cracked wheat, is parboiled, which suggests it cooks rapidly (or does not must be cooked in any respect, as is the case with advantageous bulgur). This course of offers bulgur its distinctive yellow color. Freekeh, younger roasted inexperienced wheat, not parboiled.

It’s obtainable in granules of assorted sizes, often indicated by the number one via 4, from advantageous to coarse. Superb Bulgur No. 1 is utilized in dishes akin to tabbouleh and kibbeh. Coarse bulgur No. 3 or 4 is used for dishes akin to mujadara and different pilafs. The flavour of bulgur could be very delicate, and as simple as it’s to organize, it is without doubt one of the most versatile grains on the market. This grain could also be greatest generally known as an ingredient in tabbouleh, the Lebanese herb salad of parsley, mint, onion, tomato, lemon and advantageous bulgur.

Is bulgur nutritious?

very! Bulgur, not like white rice, is stuffed with nutritional vitamins, minerals and fiber. A cup of cooked bulgur gives about 5 grams of protein, just like bran and greater than oatmeal. Bulgur is a low-calorie, nutrient-dense grain that’s identified to advertise intestine well being and general bodily well-being.

Methods to prepare dinner bulgur.

The preparation of bulgur relies upon fully on whether or not it’s advantageous or coarse. Superb bulgur is often softened with water moderately than cooked. The ratio is about 2:1 liquid to bulgur, however my recipes name for rinsing the bulgur to take away the starch after which protecting it about an inch in chilly water. Soak for half-hour. Any extra water ought to be squeezed out of the bulgur earlier than utilizing it in dishes akin to tabbouleh and kibbeh.

As a result of it’s already partially cooked, bulgur cooks rapidly and simply. Coarse bulgur is used for pilaf, in soups, and as a base for salads. Use 2 cups of liquid to 1 cup of coarse bulgur, which cooks in about quarter-hour. Soften fat akin to olive oil or butter over medium-high warmth, add the bulgur and stir-fry till toasted, then add the liquid and salt. Cowl and prepare dinner till liquid is absorbed and grains have softened. Drain off any extra liquid and fluff the bulgur with a fork.

Favourite tender bulgur recipes:

Hummus tabbouleh plate

kibbeh nayyeh (uncooked kibbeh)

Baked kibbeh

Potato kibbeh

My favourite bulgur pilaf recipes (utilizing coarse bulgur):

Roasted bulgur pilaf with zucchini


Maureen brings a plate of watercress to the table

Methods to retailer bulgur.

Bulgur could be saved within the pantry at room temperature. Be sure that to retailer the bulgur in an hermetic container away from gentle. Buglur stays recent for as much as one 12 months.

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