Bulgur Wheat? What is that?
Burgul is best known to us from Middle Eastern cuisine. In recent years, with the trend of health, eating more vegetarian food and the return to eating right, it is being renewed, recognized and appreciated thanks to its many good qualities.
Bulgur is a cereal grain made from dried, cracked wheat, which can be found in various thicknesses: coarse, thin and very thin, with the first two being the more popular. The burghul can be obtained in all weight marketing or ready-made packaging chains, and I think it’s time to start giving it the main stage and start putting it into regular home shopping. It is parboiled, or partially cooked, so that it can be prepared very quickly. When cooked, it’s similar to couscous or quinoa
Burghol, beyond that it as a great substitute for rice, is very work-friendly, all you have to do is soak it in water and it’s ready for any use. Its neutral flavour and work perfectly with other flavours, it is rich in dietary fibre and therefore very satisfying, it is rich in vitamins and minerals and helps maintain health.
Bulgur is a good source of iron and magnesium and also has less calories than other comparable whole grains, such as brown rice or quinoa and Because bulgur is a fiber-rich, it may have a positive impact on heart health, weight loss, blood sugar control and digestive health.
How to Prepare and Cook?
Bulgur cooks quickly and it’s great in soups, salads, and side dishes as substitute for rice or couscous in almost any recipe.
What thickness I need?
Before working with a bulgur you should decide which bulgur to buy. My recommendation is that if the bulgur is to be mixed with veg then use it thin. If it is the main star of the dish then of course you should use thick.
Before any work with Burgol. Transfer the granules to a large bowl filled with boiled water and soak for about an hour. At this hour he absorbs liquids and becomes ready for work. After soaking, drain it and it’s ready for work.
Where you can add it?
It can be added to a mixture of patties, Meat or vegetable patties, it doesn’t matter. The burgol fits into every taste. And the quantity depends only on you. You decide if it will be half the mass or less. Upgrading the meatball in the Burgol will enrich it nutritionally and give it a wonderful taste and texture.
Instead of rice –
burghul can be used as a substitute for rice. Whatever you do with rice, you can also do with it such as stuffed vegetables, stir fry and more. A delicious burghul stew as a wonderful addition to any meal is easily prepared this way: Fry onions add crushed garlic, add two cups of soaked burghul, add half a cup of boiling water (yes !!! that’s all) a little salt, pepper and a drop of turmeric to color. Cook for 10 minutes on a small heat with closed lid and that’s it!
Instead of rice with toppings –
Upgrade the previous recipe with sautéed vegetables .sautéed vegetables that you love, season as you please, and mix them with the ready-soaked burghul. The vegetables can be fried together with the onion and then add the burghul to it. You can also add chunks of chicken breast or any protain.
In the salad –
Burghul can be used as an addition to the salad by adding a few spoonfuls of burghul to the vegetable salad, cabbage salad, tahini salad and basically any salad you intend to eat. It will add flavor and volume, and will be rich and satisfying. Try making a tabula salad with toppings like pomegranate seeds, dried fruits, olives, fruits or fresh vegetables. Spice up your favorite flavors and most importantly – don’t be afraid to improvise with it. Chances are that any improvisation will get a new recipe.
Here some recipes Burgul Salad with Lentis, Cranberries and Sweet potatoes