Made with red onion, aleppo pepper, water or stock, red pepper flakes, tomatoes, salt and freshly ground black pepper, feta cheese, sugar, fresh...
Method: stovetop
Time: under 30 minutes
Bulgur
Bulgur is made from wheat kernels (wheat berries) that have been boiled, dried and ground. It is available in four different "grinds" from course to fine and each type has different uses. It is quick cooking and has a tender, chewy texture with a nutty flavor. Bulgur (also called bulghur, burghul, or borghol) is very common in Middle Eastern cooking in recipes such as tabbouleh, pilau, and kibbe.
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hint:
You can use bulgur as a meat replacement. Replace up to one quarter of the ground meat called for in a recipe with soaked and drained bulgur.
preparation:
To prepare bulgur: rinse in a sieve with warm (not hot) water until the water is clear. Place in a bowl with water (just enough to cover) and let soak for 30 minutes (or as directed on the package). Drain well before using. If you are going to be using the bulgur in a cooked dish you don't need to soak it (just rinse it).
Greek Hondros - Bulgur With Onion, Tomatoes And Cheese
Spanish Bulgur
Made with onion, garlic, bulgur, chicken or beef broth, tomatoes, paprika, tarragon, salt, black pepper, celery
Method: stovetop
Time: 1-2 hours
Baked Bulgur with Pecans
Made with pecans, water, bulgur wheat, dried basil, salt, black pepper
Method: oven
Time: under 30 minutes
Bulgur Risotto With Peas And Asparagus
Made with fresh tarragon, butter, onion, garlic, bulgur, chicken stock, asparagus, frozen peas, parmesan cheese, whipping cream
Method: stovetop
Time: 30-60 minutes