Comments on: Food Find: Bulgur

By: roni

roni — Wed, 10 Jun 2009 01:28:34 +0000

Jim, I’ve never done it but I don’t see why you couldn’t. I’ve kept prepared bulgar in the fridge for a few days without any issues. Sorry I’m not more of a help. :(

By: jim

jim — Sun, 07 Jun 2009 03:28:18 +0000

My question is, can you freeze prepared bulgur to use later? Tonight I made twice the amount of bulgur I needed for a tabouli salad. I’d rather not lose it or toss it out. How long will it keep, if at all, in an airtight container in the freezer. (I’m anticipating days or weeks, not months.)

By: Cayo

Cayo — Wed, 11 Feb 2009 14:07:19 +0000

I made a big batch of tabouli, with less oil and more lemon juice, I add a 1/4 cup scoop to my salad it livens things up and helps to reduce the portion I eat for my meal. If I am feeling really fancy I crumble a 1″ cube of feta cheese on top.

By: Brooke

Brooke — Tue, 13 Jan 2009 19:39:31 +0000

This is funny. I just went to the grocery store last night looking for this because one of my recipes called for it. I had never heard of it until then. I found it and plan to try it tomorrow night.

By: Dirtykitchensecrets

Dirtykitchensecrets — Sat, 08 Nov 2008 09:24:18 +0000

I come from Lebanon and so I grew up on “Burghul” spelled the way it’s spoken. I’ve actually just made what can be considered Lebanon’s national dish, Kebbeh which is a meat pie that uses a good amount of Kibbeh (similiar to the recipe posted above by Lourdes.) I am posting the recipe in the next few days. Although burghul is used in Tabouleh, we barely put in a sprinkling of it. Tabbouleh is a parsley based salad. It is more like a couscous if burghul is used liberally. However, in the west i think it’s had to be adapted as many people find that much parsley in a salad too overpowering. I as for me I LOVE IT! You can also make fish pies with burghul as well as a veggie kebbeh using aubergines check out the recipe http://www.dirtykitchensecrets.com/aubergine%20kebbeh/... I too love burghul and a there’s a whole world of experiments awaiting out there! Enjoy :)

By: Lourdes Quintero

Lourdes Quintero — Tue, 04 Nov 2008 21:19:37 +0000

Oops – you need to add 1 lb of ground meat. I use the leanest sirloin I can find.

By: Lourdes Quintero

Lourdes Quintero — Tue, 04 Nov 2008 21:18:58 +0000

We dominicans make kiepe (recipe adopte from lebanese immigrants). It is really yummy and yields A LOT! You can freeze a batch but just make to defrost completely. Although the original recipe isn’t the most figure friendly I have found that it works just fine if you make them into little burgers and use a bit of olive oil or spray oil.

Soak on 1/2 lb of bulgar wheat in water (water line should be just above the bulgar). It will soak it all up and bulk up. Squeeze out any excess water.

1 lb finely chopped red onion (any will due)
1 pack fresh parsley (not italian) finely chopped
1 3-6 mint leaves finely chopped
salt to taste
tobasco sauce to taste (just a mild kick)

Combine all ingredients and make oval size meatballs. Deep fry in oil (completely covered) for 5 minutes. They turn dark brown and sometimes slightly crunch on the outside. Serve with pico de gallor or duck sauce (optional and just something we have started to do in the past few years).

By: roni

roni — Fri, 31 Oct 2008 01:29:01 +0000

Michele – I haven’t used it to bulk burgers but it makes perfect sense! I would suggest cooking it first, not sure if it would soak up enough moisture while in the burger. If anyone’s done it, please chime in!

By: Michele Dochat

Michele Dochat — Thu, 30 Oct 2008 19:32:59 +0000

I am interested in trying bulgar to bulk up burgers….do you cook it first? Is there a link anyone might have for a good recipe? I’m all aobut fooling the family into eating healthier, so please, clue me in!!!

Thanks!

By: Scale Junkie

Scale Junkie — Thu, 30 Oct 2008 04:35:40 +0000

I first used bulgar after seeing Barefoot Contessa make tabbouleh a few years ago. Its just one of those great whole grains, full of fiber that works in so many recipes.

By: swizzlepop

swizzlepop — Wed, 29 Oct 2008 20:55:49 +0000

I use bulgar wheat in soups, stews when I make ground turkey anything (burgers, loaf, skillet, shepards pie, stuffed squash etc.). I see it as an added healthy filler and almost no one knows its in there :)

By: roni

roni — Tue, 28 Oct 2008 02:56:20 +0000

KC – Thats cooked bulgur, not dry. It really bulks up!