Boulgour

Bulghur

Bulghur — a form of cracked wheat — is a cinch to prepare. It may be cooked well ahead of time, and in any event you will need to begin the recipe at least an hour before you plan to serve it in order to allow the water enough time to be absorbed.

The proportions of bulghur to water in this recipe most likely differ from the instructions on your bulghur package. Not to worry. Less water ensures that the bulghur will be cooked al dente and retain some crunch and its lovely nuttiness.

Serve the bulghur warm as a side dish, perhaps with a little butter mixed in, or at room temperature as a salad (see below).

1 cup bulghur
2 cups water
1 tsp. sea salt or table salt
freshly ground black pepper

Measure out the bulghur into a small bowl.

Bring the water to a boil in a medium-sized pot. Add the salt.

Turn the heat down to low and tip the bowl of bulghur into the water. Turn off the heat and cover the pot tightly.

After about 10 minutes, fluff the bulghur with a fork. Cover the pot again and allow the bulghur to sit until all the water is absorbed, which may take up to one hour.

Taste the bulghur and add more salt if necessary. Grind in some black pepper. If serving warm, reheat gently. Serves 3-4.

To serve as a salad, add 1 tsp. fresh lemon juice, 1 tbsp. olive oil, a little chopped onion and some fresh herbs, for example cilantro, dill and/or mint.

Other recipes on this site featuring bulghur include tabbouleh salad and bulghur with red onion and mint.


Print page