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What to do with bulgur?

dkme Mar 10, 2011 04:45 PM

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. junglekitte RE: dkme Mar 10, 2011 04:51 PM

    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. viperlush RE: dkme Mar 10, 2011 04:51 PM

      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.

      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.


      1. Antilope RE: dkme Mar 10, 2011 05:11 PM

        Tabouleh - Bulgur Wheat and Parsley Salad

        Kufta - Lamb meatballs stuffed in Bulgur

        Bulghur Pilaf

        Baked lamb and Bulghurwheat casserole

        1 Reply
        1. re: Antilope
          alkapal RE: Antilope Mar 11, 2011 04:02 AM

          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. s
          sushigirlie RE: dkme Mar 10, 2011 06:45 PM

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

          1. todao RE: dkme Mar 10, 2011 07:14 PM

            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. rabaja RE: dkme Mar 10, 2011 09:22 PM

              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. h
                haiku. RE: dkme Mar 11, 2011 01:22 AM

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

                1. h
                  Harters RE: dkme Mar 11, 2011 05:56 AM

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

                  1. b
                    blinknoodle RE: dkme Mar 11, 2011 02:55 PM

                    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
                    (with other bulgur recipes listed


                    Bulgur Salad with Cranberries, Lemon and Almonds

                    1 Reply
                    1. re: blinknoodle
                      alkapal RE: blinknoodle Mar 11, 2011 03:38 PM

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

                    2. scubadoo97 RE: dkme Mar 11, 2011 02:58 PM

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

                      1. alkapal RE: dkme Mar 11, 2011 03:26 PM

                        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
                          1sweetpea RE: alkapal Mar 11, 2011 03:34 PM

                          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. woodleyparkhound RE: dkme Mar 11, 2011 03:46 PM

                          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.


                          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. alkapal RE: dkme Mar 11, 2011 03:50 PM

                            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. JungMann RE: dkme Mar 11, 2011 08:45 PM

                              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.

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