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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?

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  1. JiyoHappy RE: krissywats Jan 31, 2008 06:57 PM

    Checkout recipe for dalia in recipe section on CH
    I can't get it to link with my reply

    1. Caroline1 RE: krissywats Jan 31, 2008 09:17 PM

      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!

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        assorted RE: krissywats Jan 31, 2008 09:43 PM

        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.

        2 Replies
        1. re: assorted
          Caroline1 RE: assorted Feb 1, 2008 07:21 AM

          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.

          1. re: Caroline1
            paulj RE: Caroline1 Feb 1, 2008 07:34 AM

            In a Middle eastern deli I've seen bulgur #1 ,#2 ... #5, each a different coarseness.
            paulj

        2. heatherkay RE: krissywats Feb 1, 2008 07:38 AM

          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.

          http://www.npr.org/templates/story/st...

          The webpage has a link to kibbe recipes.

          2 Replies
          1. re: heatherkay
            scubadoo97 RE: heatherkay Feb 1, 2008 08:43 AM

            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.

            1. re: scubadoo97
              heatherkay RE: scubadoo97 Feb 1, 2008 09:49 AM

              It was so striking hearing the folks talk about tabbouleh with that deep Southern accent! The kibbeh sounded pretty good, especially with the drizzle of olive oil.

          2. AnneInMpls RE: krissywats Feb 1, 2008 07:53 AM

            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:

            http://www.turkishcookbook.com/2005/0...

            http://find.myrecipes.com/recipes/rec...

            http://www.globalgourmet.com/destinat...

            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.)

            http://find.myrecipes.com/recipes/rec...

            Anne

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              emilief RE: krissywats Feb 1, 2008 08:48 AM

              Tabouli- lots of chopped onion, parsley, tomatoes, olive oil and lemon juice. Delicious.

              1. Katie Nell RE: krissywats Feb 1, 2008 09:16 AM

                This recipe calls specifically for cracked wheat, but I would think bulgur wheat would work too. It stood out to me in my King Arthur catalog the other day, Citrus-Scented Fruit & Wheat Salad: http://www.kingarthurflour.com/shop/r...

                1. heatherkay RE: krissywats Feb 1, 2008 09:54 AM

                  I'm more familiar with recipes using steel-cut oatmeal, which expect has a lot of the same cooking properties. I cook steel-cut oats in a kind of risotto method (more about that here (http://www.chowhound.com/topics/48080...). This would probably work very well with the bulgar as well, especially when mixed with the lentils.

                  4 Replies
                  1. re: heatherkay
                    g
                    gastronomy RE: heatherkay Feb 1, 2008 10:15 AM

                    I love kibbeh, tabouli, rice etc.- Its also great in meatballs (just soaked in water to soften and then added with your mixture before rolling)- Keeps everything really moist- Try using ground lamb, mint and bulger to make meatballs- then a yogurt dipping sauce- Very very yummy!

                    1. re: heatherkay
                      Caroline1 RE: heatherkay Feb 1, 2008 10:43 AM

                      I've never tried it, but have my doubts about it working simply because oats inherently have a quality that turns the liquid they're being cooked in to a porridge or risotto like viscosity. Bulgur doesn't do that.

                      1. re: Caroline1
                        heatherkay RE: Caroline1 Feb 1, 2008 11:26 AM

                        It might still be interesting to try. Although I call it a risotto method (check, add liquid, check, add liquid), it's not really porridge-y. Maybe I should have called it a pilaf?

                        1. re: heatherkay
                          Caroline1 RE: heatherkay Feb 1, 2008 01:54 PM

                          Bulgur makes GREAT pilaf! '-)

                    2. im_nomad RE: krissywats Feb 1, 2008 11:53 AM

                      i've made this one and find it very good, and very filling !!

                      http://www.recipezaar.com/228530

                      I have also posted my vegetarian chili recipe on here which includes bulgur. You could also try:

                      http://www.rd.com/food/bulgur-wheat-a...

                      http://origin.www.epicurious.com/reci...

                      1. c
                        caphill2320 RE: krissywats Feb 1, 2008 01:01 PM

                        Kasha varniskes! Heat the bulger with an egg in the saucepan until it looks dry before adding the liquid, then cook through. Fluff and add sauteed onions and cooked bowtie pasta. Total comfort food!

                        1 Reply
                        1. re: caphill2320
                          MagnumWino RE: caphill2320 Feb 1, 2008 02:13 PM

                          I use it as a substitute for farro, when I make farro salad, since I can't seem to find farro anywhere near where I live. It's more "al dente" than farro, but does make a decent substitute.

                        2. r
                          relizabeth RE: krissywats Feb 1, 2008 03:10 PM

                          My husband and I use bulgur wheat for our lunches to take to work. Mix half a can of rinsed chickpeas with bulgur that was soaked in hot water until desired texture. Add olives, lemon juice, parsley, olive oil, grated carrots, etc. Doesnt need a fridge and it is so scrumptious.

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