Bulgur: what is it and what is it eaten with?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

The pursuit of he althy food leads us to the fact that we are constantly "digging" on culinary forums or looking for new and he althy dishes in cookbooks of different peoples, sometimes made from products completely unfamiliar to us. One such product is bulgur. "What is it?" - many will think.

Used for thousands of years in the East and in the Mediterranean countries, this cereal is completely unknown to us, the inhabitants of the northern latitudes. But in vain, because bulgur is a rich source of natural phosphorus, and the presence of lysine in its composition indicates the antibacterial properties of this cereal. In addition, it contains a large amount of B vitamins, which are indispensable for nourishing the skin and hair, and also have a beneficial effect on the human nervous system. Despite its exotic name, bulgur is not an independent cereal like, for example, buckwheat or rice. This is a grain product that is obtained by heat treatment of wheat grains. This is a semi-finished grain product, and it takes much less time to cook than other cereals. Which, of course, is another plus of this product, especially for those housewives who do not have enough time for cooking. By the way, often, not for the first time when preparing bulgur, that this is thermally processed wheat, many housewives do not even suspect. Therefore, they are pleasantly surprised by the speed of cooking.

How to cook bulgur?

As noted above, bulgur is widely distributed in the countries of the East, the Mediterranean and India. It is made from young (milk) wheat grains

on a special technology. First, the grains, along with bran, are steamed, then dried in the sun and cleaned. The last step in the preparation of this cereal is grinding. Moreover, it is of two types: pilavlik and koftelik. The first is coarse bulgur, which is used to make pilaf (pilaf) or added to soups. This cereal resembles yellow unpolished rice, but small bulgur, koftelik, is used to make salads, for example, tabouleh and kisir, and is also added to minced meat when making a special kind of kyufta - ishli. Dishes made from oriental bulgur grains sound strange? What is it and what do these dishes taste like? We assure you that they are all very tasty and fragrant. And, most importantly, extremely useful.

Bulgur pilaf

You don't know anything about bulgur grains? What is this very tasty and he althy product, you still do not know? At the first glance at pilaf from bulgur, you will hardly want to try it. Yes, I must admit that he does not look very good.presentable. However, after all, we are used to eating buckwheat, although many children call it "dirty porridge." We present you a recipe for a delicious bulgur pilaf with mushrooms and walnuts.

Ingredients

To prepare it, you will need 300 grams of large bulgur, ¹/₂ kilograms of fresh (honey mushrooms, champignons) or s alted mushrooms, 1 -2 onions, ¹/_{2 cup walnuts, s alt, black pepper, oil or butter.}

Cooking method

Peel and wash the bulgur, fry for 5 minutes in oil and pour ¹/_{2 cup boiling water or beef (chicken) broth, s alt. Cook over low heat. In a frying pan, fry finely chopped onions, add chopped mushrooms, season with pepper. Add nuts and simmer covered for 5-7 minutes. After the cereal is cooked, add mushrooms with onions and nuts to it, but do not mix. Close the lid and cover with a towel on top. After 10 minutes you can mix everything and serve. Be sure that everyone who tries pilaf (regardless of whether they know bulgur: what it is and what it is made of) will be delighted with its taste.}