Comments on: Food Find: Bulgur

By: roni

roni — Wed, 02 Mar 2011 18:31:59 +0000

Thanks. :)

That’s how it’s sold here in the states. At least in my local stores. Still learning though!

By: Fay

Fay — Wed, 02 Mar 2011 18:30:38 +0000

Hi Roni,

That picture up there doesn’t look bulgur to me. It is cooked widely in Turkey. We have so many ways for bulgur. Especially in the Anatolia. Have a look at this link:

link to ciya.com.tr

Lovely website.

Fxx

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 link to dirtykitchensecrets.com… 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!

By: KC

KC — Tue, 28 Oct 2008 02:47:24 +0000

Hi Roni,
I recently bought some bulgur and made Tabouleh salad which was very interesting. I actually bought the same kind as you from Bob’s Red Mill; however, my nutrition label has that 1/4 cup is 140 calories. Is yours a typo or is there a lower calorie bulgur with 150 cal/cup? Thanks!

By: Pathfinding

Pathfinding — Mon, 27 Oct 2008 19:16:50 +0000

Just a quick tip I didn’t see in anyone else’s comments -We make it in the rice cooker with broth. My husband likes it much better than rice as side to stirfrys.

By: Biz

Biz — Mon, 27 Oct 2008 18:36:53 +0000

Oh, I’ll have to give that a try.

Roni, have you tried Freekeh (sp?) yet? I found it at Trader Joe’s and its 100% young durham wheat. You use it as you would rice, and I’ve added it to my stirfrys. Not sure I would eat it by itself, but the chewy/nutty texture is a nice addition, and not nearly as many carbs as rice.

Thanks for the bulgur lesson!

By: runjess

runjess — Mon, 27 Oct 2008 16:29:19 +0000

I have never cooked with bulgur so I’m interested to see what you do.

By: My First Kitchen

My First Kitchen — Mon, 27 Oct 2008 13:19:17 +0000

Honestly, it’s just hard to get excited about a food that seems so boring. Maybe that’s because it’s a Monday morning and all I want is apple pie and ice cream. :) I can’t wait to see more of your adventures with bulgur; maybe it’ll make me pull mine out of its hiding place in the pantry.

By: Donna

Donna — Mon, 27 Oct 2008 13:10:43 +0000

We eat it like rice.

By: Annette

Annette — Sun, 26 Oct 2008 22:13:31 +0000

I am going to get some!!!! 8 grams of fiber!!!!!!!!!!!!!!!! WOW!!!!! I am always looking for ways to step up our fiber ;) and this seems to be a good one. Thanks for passing on all the great info Roni.

By: noelle

noelle — Sun, 26 Oct 2008 15:25:44 +0000

Saw the Kashi bags of precooked rice pilafs at the store today and thought of you. Have you tried them yet? Those kinds of things would be totally impractical for me, feeding a family of 8, but it’s such a great option for smaller families.

By: Madison (FollowMyWeigh)

Madison (FollowMyWeigh) — Sun, 26 Oct 2008 14:28:02 +0000

me too, i get pretty overwhelmed by all the whole grain varieties out there! i bought a box of quinoa from tj’s in june?? i think? and…its still sitting there pretty much full!! but your tutorial on bulgar makes me want to venture out on bulgar – sounds simple and the nutritional facts look really good!

By: Sabrina

Sabrina — Sun, 26 Oct 2008 12:06:12 +0000

Bob’s is wonderful!!! I’ve been meaning to get spelt flour and make “egg noodles”. Can’t wait to try bulgur…

By: Natasha

Natasha — Sun, 26 Oct 2008 10:50:52 +0000

Roni!!

Being half greek I have the traditional greek recipe for you. it is called Bourgouri or Bligouri in Greece( notice the similarity in the name.) what you have to do it chop up some onion really thinly, add either some tinned tomato,tomato puree or fresh tomato’s peeled and squished( I am so proffesional in my cooking terminology arent I :P). Add about a teaspoon of olive oil to your frying pan and simmer the onions and tomato for a while. When the onion starts to change in colour add the bulgur wheat in and stir continuously so it doesn’t stick. Do this for a few minutes until the bulgur starts to change in colour just slightly. Add double the amount of water to the amount of Bulgur (ie 2 cups of cbulgur=4 cups of water) and let it boil like rice. Make sure you keep checking it and stirring ocasionally. It may need more water depending on its texture. When it is soft and the grains have become bigger it means it is cooked. Stir it and let it cool a little.

Now here is the lovely tast bit. When serving serve it with greek yoghurt, Some people like to eat it separately and just have a bit of bulgur on their fork and a bit of yoghurt and others,like myself, like to stir in a bit of yoghurt to the bulgur. Trust me it’s yummy :)

I think I am going to have some for lunch :)