Cooking bulgur the right way: cooking secrets, cook tips

The carefully processed and then milled wheat, known to most as 'bulgur', is very popular in the East. If you love trying something new in your kitchen, be sure to try it, and our experts will help you with it.

Cooking methods

Before cooking bulgur, it is important to properly prepare the groats. In general, they do not wash it, but if the shower is not in place because of this fact, you can lightly rinse the cereals in a sieve under running water. Then dry thoroughly so that the product becomes crumbly. Before boiling cereals, we recommend frying them for a couple of minutes in a pan or in a thick-walled saucepan with the addition of butter (both butter and vegetable are suitable) at the rate of 1 tbsp. spoon of oil for 1 tbsp. cereals. After roasting, bulgur will acquire a delicate nutty flavor.

There are several ways to prepare the product:

1. Traditional – bulgur is not boiled, but steamed with boiling water. It is necessary to pour the cereal into a deep container, then add boiling water there (ratio 1: 2) and leave for 40 minutes, be sure to wrap it tightly with a warm cloth. You can also use a thermos as a container for steaming. A crumbly finished product is usually used for making cold cutlets with potatoes or 'kysyr' salad.

2. On the stove – you can cook bulgur on a regular stove. It all depends on what kind of dish is planned and what spices will be used. If the groats are to be added to the soup, you need to lightly fry it using the method described above, then add it to the ready-made (!) Soup, wrap the pan with a thick cloth for 15 minutes. If, for example, you plan to cook couscous, it is better to use a special frying pan (wok ). In this case, the groats are fried over high heat until a golden hue appears.

3. In the microwave – this option is suitable for simple recipes. Pick up suitable dishes (be sure to deep – the product will increase in volume a couple of times during cooking). Pour cereals into a bowl, fill with water (ratio with cereals approximately 1.5: 1). Select the most powerful cooking mode for cooking, set a 3-minute timer. After removing the dish from the microwave, leave it to 'rest' under the lid for about 15 minutes.

4. In a multicooker – delicious bulgur can be easily cooked in a multicooker. If you want a crumbly product, use the 'Buckwheat' mode. For true connoisseurs of a rich dish, a more complex cooking method is suitable. Turning on the 'Baking' mode, fry the cereals in oil. Then add the appropriate spices and salt, cover with boiling water and cook on 'Simmer' for 20-25 minutes, then leave for another 5 minutes on 'Heat'.

Spices and food pairings

Bulgur is known to be brewed for use as a side dish in a variety of second courses, as well as an original ingredient in soups, salads and desserts. Groats go well with a variety of oils and spices, especially rosemary, thyme, marjoram (preferably fresh herbs), as well as cardamom and cinnamon sticks. We do not recommend using tarragon in the process of cooking bulgur: its tart taste will overpower the delicate nutty aroma of cereals and give it an unpleasant shade of bitterness.

As for the products, bulgur is not combined with everyone. So, it is better to avoid the 'neighborhood' in a dish of this cereal with eggs, beets, potatoes, cabbage (white / cauliflower). It is undesirable to combine it with dried fruits, since such a mix causes strong fermentation in the intestines.

The best bulgur recipes

With chicken and vegetables

To prepare an incredibly tasty, healthy and, most importantly, low-calorie dish, you will need:

1. bulgur – 1 tbsp.;

2. water – 2 tbsp.;

3. chicken fillet – 400-500 g;

4. onions – 2 pcs. (small);

5. pepper – 1 pc. medium size;

6. tomatoes – 2 pcs. (medium);

7. spices and salt to taste.

Wash the fillets thoroughly, pat dry with a paper towel, cut into medium sized pieces. Fry lightly in a pan with the addition of vegetable oil. Chop the onion finely and pass it through. Peel the washed pepper, cut into small cubes (we cut the tomatoes in the same way). Add vegetables and half-cooked chicken to onions.

It's time to do the groats. Whether or not to wash it is a matter of taste. The main thing is to lightly fry with oil. Then add bulgur to the chicken with vegetables and cover the ingredients with water. Add salt and spices. Cover and simmer for 15 minutes. Then remove from heat and leave to 'rest' for 10 minutes. Serve hot.

Salad 'Tabouleh'

This salad is incredibly popular in the Middle East, where bulgur is widely used in cooking. To prepare a dish, you need only a few components:

1. bulgur (medium / fine grinding) – 1 tbsp.;

2. juice of half a lemon;

3. fresh parsley is a good bunch;

4. tomatoes – 2 pcs. (medium size);

5. olive oil;

6. green onions, salt, spices to taste.

Wash the groats if necessary. Fry lightly in vegetable oil. If you take a finely ground product, it is better not to cook it, but simply steam it with boiling water. If the grind is medium, boil in any convenient way. Make a dressing with olive oil and lemon juice. Chop a fresh tomato into small cubes, finely chop onion and herbs. Add all the ingredients to the finished bulgur. Season with lemon-olive mixture. Serve on a clay / wooden plate.

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