Bulgur is to the Middle East what rice is to Asia and kasha is to Russia. It is a cracked wheat that retains the bran and germ of the grain. In olden times it was roasted in open braziers, dried in the sun, then cracked in a mortar and pestle. Today the methods have been mechanized, but the basic process remains the same.
Bulgur is a most versatile grain and very simple to prepare. Everything from salads to cereals takes on new interest when bulgur is used.
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BULGUR
1 medium-size onion, sliced thin
2 tablespoons olive oil
1 cup bulgur
2 cups chicken or vegetable broth (or water)
1 teaspoon salt
- Gently sauté onion in oil in a medium saucepan for about 3 minutes. Add bulgur and stir to coat all grains with oil. Add broth and salt, and bring to a boil. Cover and turn heat down to simmering. Cook about 20 minutes or until liquid is absorbed and bulgur is fluffy.
- Serve as a substitute for rice or potatoes.
- Serves four.
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TABBOULEH (Bulgur and Parsley Salad)
¾ cup bulgur
1 cup boiling water
1 clove garlic, finely chopped
½ cup fresh mint, finely chopped (or 2 tablespoons dried)
1½ cups fresh Italian parsley, chopped (or ½ cup dried)
3 chopped tomatoes
1 teaspoon salt
½ teaspoon pepper
½ cup lemon juice
½ cup olive oil
- Soak bulgur in 1 cup boiling water for 30 minutes or until water is absorbed. Mix in chopped ingredients, then add salt and pepper, lemon juice, and olive oil.
- Serves four.
