What the heck to do with bulgur wheat?
- krissywats Jan 31, 2008 06:41 PM
Besides tabbouleh. I read on the box that I can use as a hot cereal? Thoughts? Ideas? Recipes?
I use bulgur regularly and have for years. Can't say "cereal" (as in breakfast) is the first thing to pop to mind when I hear "bulgur." I do use it as a pilaf with chopped onions, browned pine nuts, currants, a little mint and dill and chicken broth as the liquid. I've also (on occasion) added it to mousakka along with the meat between the layers of eggplant when I've wanted a bit more texture or rounded nutrition to the dish. Tabuli is my least favorite thing to use it for, though I do make it. Use it basically like rice, though I doubt it would make a decent risotto by any stretch of the imagination. It's also a good grain for stuffing for Cornish hens or practically any fowl. Enjoy!
Ha. I think I've bought that box of bulgur. I tried it as a hot cereal, but it was edible at best. Maybe I just didn't try the right combination of sugar/milk/raisins?
If you eat meat, think about using some of it in a meatloaf or kibbe. I know some people have baked bread with it. I like it with lentils and onions, as an alternative form of mjaddrah. And I've had it cooked with plenty of tomatoes, peppers, onions, olive oil and ... I don't know what spices in a dish called smeed.
Also, it will keep just fine in your cupboard for a while.
Bulgur in a box? Most health food markets carry it in bulk, and it's *much* cheaper! Plus you usually have a choice of fine or coarse. Sometimes even whole. As for the original question of what to do with it, I forgot to mention that the fine bulgur makes an interesting substitute for cous cous in Moroccan cuisine.
How about kibbe?
There was a fascinating story on NPR's Morning Edition yesterday about Lebanese immigrants in the Mississippi Delta. Evidently, the population there has been established since the 1870s, and there are BBQ restaurants with side menus with Middle Eastern dishes.
The webpage has a link to kibbe recipes.
I caught that yesterday. Coming from a Jewish Syrian southern background it hit home.
Bulgur can be used in many ways. Good suggestions given already. There are many ways to prepare kibbeh. Raw, fried and stuffed and baked are the most common. On days we had dairy meals my mom would use the coarse bulgur and cook like rice with a little fired onion then add munster cheese. I've had fine bulgur added to ground meat for hamburgers. Softens them up a little, like adding breadcrumbs. I make a bulgur salad called bazergan which is made from fine bulgur, catsup, onions, walnuts and seasoned with evoo, lemon juice and cumin.
I use fine bulgur to make a Turkish salad called Kisir (but no dots on those i's). It's great as a side dish with grilled meat. The first link is the version I make, the second is the more common version, and the third link includes pomegranate syrup:
But the box is probably coarse bulgur, which doesn't work well in this salad. Try searching MyRecipes for bulgur recipes. (The lamb-and-eggplant loaf looks good.)