Bulgur is a grain product that has been half boiled, dried, and ground into a powder. Bulgur is a cereal commonly used in Middle Eastern, Southern Asian, and European dishes. You can quickly cook bulgur with boiling water, then season it and use it in recipes as needed.
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Part 1 of 3: Buying Bulgur Wheat
Step 1. Look for Bulgur at a delicatessen
Bulgur is usually found in the section where ingredients are weighed first.
Step 2. Don't confuse bulgur with cracked wheat
Cracked wheat is not boiled until half cooked, and takes longer to cook. Both have a chewy consistency and a nutty texture.
Step 3. Choose bulgur for a recipe that emphasizes the natural, nutty taste
Bulgur can replace couscous, quinoa, and even oatmeal.
Step 4. Try several varieties of bulgur wheat
Bulgur has a variety from the most smooth, to somewhat coarse. For example, you can find freekeh, faro, organic, chocolate, and refined bulgur.
- Smooth Bulgur is also known as "Number 1." This type of bulgur ripens faster than other, coarser bulgurs.
- Coarse bulgur takes longer to cook, but it has a firm texture to add to salads or soups and stews.
Part 2 of 3: Preparing Bulgur Wheat
Step 1. Weigh 1 cup (164 g) of bulgur
Pour the bulgur into a bowl. The bowl should have a tight-fitting lid, or you can also use a saucepan.
If you don't have a bowl cover, look for a plate that can cover the surface of the bowl
Step 2. Add 1/2 liter of plain water to the kettle or saucepan on the stove
To cook more, add bulgur and water in a ratio of 1:2.
Step 3. Pour 2 cups of water into the bowl that holds the bulgur
Unlike other wheat, you don't have to cook it on the stove. You can add 1 tablespoon (15 ml) of butter or olive oil for flavor.
Step 4. Cover the bowl or pan
Step 5. Start the kitchen timer
Leave it for 7 to 20 minutes for the bulgur to absorb the water.
- Fine bulgur should be left for 7 minutes.
- Slightly finer bulgur should be left for 20 to 25 minutes.
- Coarse bulgur should be left for 30 minutes.
Step 6. Drain the bulgur and discard any water in the pot or bowl
Use the small opening between the lid and the bowl or strainer. The filter hole should be small enough to drain the bulgur so it doesn't go out with the water.
Step 7. Stir the bulgur with a fork
Add salt, pepper, herbs and spices to taste.
To make a simple tabbouleh salad, add 160 ml of solid salsa, chopped fresh parsley and 1 tablespoon of olive oil
Part 3 of 3: Cooking Bulgur Wheat through the Absorption Process
Step 1. Saute 1/2 medium onion in 1 tablespoon (15 ml) olive oil or butter
Step 2. Add vegetables, such as carrots, mushrooms or bitter greens
If you want to make a nutritionally balanced dish, you can add as many vegetables as you like. Saute all ingredients until soft.
Step 3. Add the garlic to the pan
Cook for one minute or until the garlic is fragrant.
Step 4. Pour 1/2 liter of vegetable or chicken stock into the skillet
Stir in the vegetables and scrape the bottom of the pan to remove any browning and sticking ingredients. You can also replace the broth with plain water if you want.
Step 5. Heat until the water boils
Step 6. Pour 1 cup (164 g) of bulgur into a saucepan
Stir until all ingredients are evenly mixed.
Step 7. Remove the pan from the stove
Install the pan cover.
Step 8. Let the oats sit for 20 to 30 minutes
This method works best for slightly finer and coarser bulgurs.
Step 9. Remove the cover and use a fork to stir it
Taste the bulgur before adding flavor, as the broth may contain salt and pepper.
Step 10. Serve immediately
Drain excess water if necessary.
