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What to do with bulgur?

  • d

I have an almost full bag but don't know what to do with it other than making tabbouleh. Any suggested recipes are welcome!

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  1. I love to do a Turkish style bulgur pilaf (or any pilaf for that matter) with it. You can use it up quickly that way too!

    1. im_nomad posted this recipe for a meatless chili on a different post. I like to make this and use as a filling for corn tortillas.

      MARVELOUS MEATLESS CHILI:
      1 can diced or whole tomatoes (796ml)
      1/2 cup bulgur
      3 tbsp vegetable oil
      2 large onions chopped
      3 cloves garlic minced
      2 tsp each dried chili powder, cumin and dried oregano
      2 sweet green peppers diced
      1 tsp minced jalapeno peppers
      1 19 oz can of kidney beans
      1 19 oz can of black beans
      1 12 oz can kernel corn
      1/2 cup tomato paste
      hot pepper, salt and pepper to taste
      (i sometimes also toss in some chopped mushrooms)
      options toppings are cheddar cheese, cilantro, sour cream

      -->drain juice from tomatoes into saucepan, reserve tomatoes. Stir bulgur into juice, bring to boil (i also do this in the micro), reduce heat and simmer for 5 mins, set aside
      -->in meantime, heat oil in large saucepan, add onions and spices and saute until soft.
      -->stir in tomatoes, bulgur mixture, green peppers, jalapeno, beans, corn, tomato paste and 1/2 cup water. Add hot pepper sauce and S&P to taste.
      -->cover and simmer 10 mins or more to desired thickness.

      http://chowhound.chow.com/topics/479547

        1. re: Antilope

          that armenian kufta in broth recipe looks FABULOUS, antilope. i'm going to have fun exploring that site.

          here is a thread about pumpkin kibbeh..... http://chowhound.chow.com/topics/526456

          they are made with pumpkin and bulgur in the shell, and pine nuts and a wee bit of pomegranate molasses (i think) inside (then deep fried in a meatball sized ball).

          for you here in northern virginia, they are sold in mclean, virginia near total beverage at a little place called the "gourmet basket." it has mid-eastern food supplies, cheeses, meat pies, fresh pita, etc.

        2. Bulgur varies widely in coarseness so it's hard to say. Two suggestions: kisir and mujaddara.

          1. We use it as an ingredient in salads, pilaf, stuffing, as a breakfast cereal. You can use it in just about any way you might use rice. In some instances it'll work better if you pre-soak it.
            Google "bulgar recipes" or bulgur recipes" and I'll be you'll find more information that you ever dreamed.

            1. I love bulgur, I eat it all the time.
              It is so neutral, I eat it with everything really. It's a great vehicle for sauces. I don't really cook it, just put it in a bowl and pour boiling water over to just barely cover. Let stand a bit, then ruff with a fork.
              I love it in place of rice, pasta, polenta. Especially good with braised dishes.

              1. Made this - http://www.seriouseats.com/recipes/20... - last night. Halved the recipe. It was excellent.

                1. Soften it slightly, then cool and dry off. Use to coat "stuff" instead of breadcrumbs.

                  1. You can just cook it to use as a side instead of rice.

                    Here are my two favourite ways to use bulgur:

                    Turkish Bulgur, Pomegranate and Almond Salad
                    http://tastespace.wordpress.com/2010/...
                    (with other bulgur recipes listed

                    )

                    Bulgur Salad with Cranberries, Lemon and Almonds
                    http://tastespace.wordpress.com/2010/...

                    1 Reply
                    1. re: blinknoodle

                      blinknoodle, that "tastespace" site you mention has lots of links to other mid-eastern food blogs, too. great stuff!

                    2. one of our meatless dairy meals growing up. Bulgur and munster cheese. You need to use the large size bulgur not the fine.

                      1. stuffed chard leaves with bulgur and feta: http://almostturkish.blogspot.com/201...

                        the same site has lots of bulgur recipes... http://almostturkishrecipes.blogspot....

                        1 Reply
                        1. re: alkapal

                          I once saw a recipe for a hot bulgur breakfast, not unlike porridge.

                          I have a few different types in my cupboard. The finely ground is good for tabbouleh, kibbee and kofte. I have one that is coarse and hulled, so it looks like coarse couscous. It looks really pretty in a Mediterranean salad with diced vegetables, baby shrimp and feta with lots of lemon. The medium coarse bulgur I use for mujadderah and in my Turkish lentil soup, which calls for a 1:1 ratio of split red lentils and bulgur. I've also made assorted pilafs. I think the fine bulgur could work well instead of cornmeal for dusting fish. It would be very crunchy and nutty.

                        2. This is one of my favorite recipes of all time. Every time I've made it, I get asked for the recipe. I love bringing it to potlucks.

                          http://community.tasteofhome.com/foru...

                          As an aside, I did a search for "silver palate" and "bulgar" to locate this recipe, since I don't have the cookbook anymore, and found this online. Upon reading it, I discovered that I'm the person who wrote it years ago (I recognize the wording as my own). I have no idea the path it traveled from the time I wrote it, until this person I don't know posted it, but such is the power of the Internet!

                          1. from a nice new-to-me blog, "taste of beirut," comes this lovely sounding dish of a moist bulgur pilaf with zucchini and green beans: http://www.tasteofbeirut.com/2010/07/...

                            1. I usually make tabbouleh or use it as a binding not unlike bread in various kibbeh (fried kibbeh, kibbeh and yogurt soup, meatloaf kibbeh etc). You can also make a sort of porridge with bulgur and garlic yogurt, drizzling the bowl with browned butter. They can also add bulk to soup or be served as a pilaf.