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How to Prepare Bulgur Recipe in Two Ways

How to Prepare Bulgur Recipe in Two Ways

Bulgur (bulghur) is a highly nutritious whole grain that has long been used in Middle Eastern, Mediterranean, and West Asian cuisines, and with good reason. Tabbouleh and kisir salads, bulgur pilavi (pilaff), kibbeh, fermented yoghurt kishk, and kheer pudding are just a few of the traditional meals made with the healthful cereal grain. Bulgur’s mild flavour makes it suited for a wide range of applications, and it’s also simple to prepare and has a number of health benefits. In this article, we will provide you with two different bulgur recipes.

Bulgur Recipe 1: Bulgur with Minced Meat and Red Peppers

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 300 g minced lamb
  • Salt and pepper
  • 1 onion, chopped fine
  • ½ cup jarred roasted red peppers, rinsed, patted dry, and chopped
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh marjoram or ½ teaspoon dried
  • 1 cup medium-grind bulgur, rinsed
  • 1⅓ cups vegetable broth
  • 1 bay leaf
  • 1 tablespoon chopped fresh dill
  • Lemon wedges

Preparation Method

  1. In a large saucepan, heat the oil over medium-high heat until it barely begins to smoke.
  2. Add the meat, ½ teaspoon salt, and quarter teaspoon pepper and simmer for 3 to 5 minutes, breaking up the meat with a wooden spoon as it browns.
  3. Add onion and cook, stirring frequently, until the onion is softened, about 5 to 7 minutes.
  4. Stir in the garlic and marjoram and simmer for 30 seconds, or until fragrant.
    Add in the bulgur, broth, and bay leaf and leave it to boil.
  5. Reduce heat to low, cover, and cook for 16 to 18 minutes, or until bulgur is soft.
    Turn off the heat, place a clean towel underneath the cover, and set aside for 10 minutes.
  6. Toss in the dill and gently fluff with a fork to mix.
  7. Serve with lemon slices on the side.

Bulgur Recipe 2: Turkish Bulgur Pilaf with Mushroom:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped fine
  • 1 green pepper
  • mushrooms, cut in quarter pieces
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 cup medium-grind bulgur, rinsed
  • ¾ cup chicken or vegetable broth
  • ¾ cup water
  • ¼ cup minced fresh parsley

Preparation Method

  1. Heat oil in a saucepan over medium heat.
  2. Add onion, green pepper and mushrooms, and ½ teaspoon salt and cook until onion is softened, about 5 minutes.
  3. Add garlic and cook for about 30 seconds.
  4. Stir in bulgur, broth, and water and bring to simmer.
  5. Reduce heat to low, cover, and simmer gently until bulgur is tender, 16 to 18 minutes.
  6. Off heat, put clean towel underneath lid and let pilaf rest for 10 minutes.
  7. Add parsley to pilaf and fluff gently with fork to combine. 
  8. Serve with parsley on top.
See also  Chickpea Fatteh (Bread with Chickpea and Yogurt) Recipe

Another variation of bulgur pilaf without mushroom

 

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