What is bulgur?
Bulgur comes from durum wheat which has been stripped of its husk which is also called bran. Its name of Turkish origin means “crushed wheat”. In fact, the bulgur is steamed for the first time and then dried. Finally, it is crushed to obtain more or less fine grains.
Cooking bulgur is the last step before it can be eaten in the form of bulgur pancakes or in a salad with small vegetables for the summer. Bulgur is a food widely used in Middle Eastern cuisine, such as in Syria, Lebanon, or Turkey.
Cook the bulgur in water
How much bulgur per person? Think about the right amounts to avoid food waste! For cereals such as bulgur but also semolina or polenta, count on average 60 grams per person.
Cooking a bulgur in water is very easy. For 4 people, choose a large saucepan and pour in 2 glasses of bulgur (240g). Cover with 4 glasses of water and allow the bulgur to absorb the liquid over low heat. Once the water has been completely absorbed, turn off the heat and cover the pot with a clean tea towel.
Then peel off the grains with a fork and prepare your recipe hot or cold. We think in particular of a delicate tabbouleh of bulgur or carbonara-style bulgur that will delight young and old alike.
Cook the bulgur pilaf (by absorption)
Also, test the very tasty cooking of bulgur pilaf. In a saucepan, melt a knob of butter and add a chopped onion that should become transparent. Then cut the tomatoes and red pepper that you will place in the pan. Sprinkle a little paprika, a pinch of salt, and a little pepper. Pour 2 glasses of bulgur and mix with a good spoonful of tomato paste and 4 glasses of water. Cook over low heat for about 20 minutes, stirring regularly. Add to the mix to make a mussel pilaf or spicy Turkish bulgur recipe.
The trick for Sarthe trick for sure success: cooking bulgur in a rice-cooker
The rice-cooker is not just for rice! It can also be used for cooking bulgur so you never miss it. In the rice-cooker bowl, place 1 part of bulgur and 2 parts of vegetable broth then activate the cooking function of your appliance. Cooking is ideal with the rice-cooker. On the other hand, avoid using the hot function which risks overcooking the bulgur.
The advantage of the rice-cooker is that you don’t have to watch the bulgur cook. You have the option of preparing the other ingredients for your recipe while the bulgur cooks quietly without the risk of burning. The rice-cooker stops automatically and guarantees a perfect texture of the bulgur.
How to heat bulgur success: cooking bulgur in a rice-cooker
If your bulgur has already been cooked for a previous meal and you want to reheat it a few hours later or even the next day, the ideal is to rehydrate it. It is therefore preferable to heat it in steam or in the microwave, so that it does not harden and keeps its tenderness.
What are the benefits of bulgur?
Bulgur as a cereal has many nutritional benefits. Its main advantage is its high concentration of fiber, which promotes digestion, helps prevent constipation and provides a feeling of fullness. With no fat, this cereal is also rich in protein, vitamin B, calcium, iron, phosphorus and potassium (helps lower blood pressure).
Its large amount of starch also allows the body to conserve energy throughout the day. Bulgur has an average glycemic index which slows the flow of sugar in the blood. Finally, rich in antioxidants, this cereal from the Middle East improves the functioning of the immune system by ingestion.
What is the difference between bulgur and couscous?
Bulgur and couscous are both cereals made from wheat and commonly used in cooked meals in the Middle East. However, they are not comparable and each have their own particularities. Bulgur comes from the grain of whole wheat, freed from the brain that enveloped it. After being pre-steamed and then dried, the wheat kernel is crushed, resulting in the bulgur seed.
Thanks to the presence of wheat germ, the taste of bulgur evokes hazelnuts. The conscious seed, on the other hand, comes from a more sophisticated manufacturing technique: the wheat grain is pruned, free of the germ (it is therefore not whole wheat) and reduced to semolina. The consistency is finer, less chewable and the taste less pronounced than that of bulgur.
Our best recipes with bulgur
When you have tested the cooking of bulgur, you will see that it is very easy to make simple and really tasty recipes. Imagine a shrimp bulgur with bell pepper, zucchini and garlic. And to vary the pleasures, we invite you to cook bulgur with honey eggplant and onions. The recipe is embellished with sesame seeds which give it unique tones.
And to surprise your guests, you can try a bulgur and strawberry pudding or a delicate pear and chocolate bulgur cake. Just cook the bulgur in milk until it is almost absorbed. Add sugar and eggs then the finely chopped pears. Sprinkle with dark chocolate chips. Pour the mixture into a previously buttered mold and place it in the hot oven for about 20 minutes. Let cool before serving it to your guests.
