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What to do with bulgur?

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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.