Bulgur is an ingredient everyone should discover sooner or later. Bulgur comes from wheat: its groats are steamed first, and then left to dry. Afterwards, they are minced and divided in smaller pieces.
Differenty from the common cous cous, that comes from a slow processing of durum wheat semolina in water, the bulgur is the groat of the wheat steamed and crushed.
You can find different kind of bulgur on the market (known also as Bulghur or Bulghul). You can also find it in both small pieces or bigger pieces, that adapt diversely according to the kind of dish we are making.
Where is Bulgur most used?
As known, Bulgur is an ingredient that is used mostly in the Middle East: Turkish cuisine, Syrian, but also Armenian and basically all the coutries belonging to the southern Mediterranean basin.
For instance, in Turkey, where bulgur is extremely popular, it is divided between pilavlik bulgur (which is a thin size) and köftelik bulgur, which is the thickest size of the bulgur. It is also used to replace pilaf rice when served with steak.
Nutrition Facts of Bulgur:
Its characteristics are a lot alike whole wheat: very good ratio between the fibers, B Vitamina, potassium and phosphorus.
What to prepare with Bulgur and how to make it:
To make a good dish with this ingredient, you just simply need to put it to soaking for about 20 minutes so that it can rehydrate: after that, it needs to be cooked in water (the volume of water has to be twice the volume of the bulgur) for 15 minutes and then left to hydrate 10 more minutes in its cooking water.
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Once it’s drained, it can be consumed either hot or cold.
Great dishes you can make with this ingredient include:
– Tabbouleh (only with thin sized pieces)
– Soups (Hot or Chill)
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