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Does someone have recipe to prepare bulgur like Turkish restaurants serve with their kebobs??

This dish resembles a fluffy rice with a flavor and color like Spanish rice. I have eaten it at a restaurant in Cary, NC. I am a cardiac patient and am focusing on healthy vegetables, grains and fruit dishes. I am not vegetarian. Thank you for any replies.

4 Replies

kkarn (author)2010-05-13

Bulgur can be found in many Middle-Eastern Markets. It is wheat but it is not couscous which is produced by rolling the grains and coating them with flour. I did find whole grain couscous in Whole Foods but for the most part it's not whole grain.

Indian markets may have Bulgur as well.
[edited because my spell checker changes Bulgur to Bulgar which is an historical group from Central Asia. Bulghur or Bulgur is the food.

lemonie (author)2010-02-14

Couscous is cracked wheat, Bulgar being a variety of wheat.
You want to look for couscous recipes, like cardu suggests.
Another:
find.myrecipes.com/recipes/recipefinder.dyn


L

seandogue (author)lemonie2010-02-14

+1. You can buy couscous at most grocery stores. It's already cooked and deyhydrated, so the preparation time is similar to that of ramen noodles. Comers plain or flavored in a variety of manner (my fav is garlic) Basically boil some water, toss the couscous in, give it a quick stir, turn off the heat, allow to stand a minute or two, and eat.

cardu (author)2010-02-14

I don't know about Bulgur, but afaik it's similar to Couscous, which is prepared:
a) (the easy way) Bring 1 cup of water with some salt to a boil. Add 1/2 cup couscous per person, take away from heat source and let soak until all water has disappeared (no stirring, else it won't become fluffy!). Then stir in 1 Tbsp of butter, maybe olive oil works, too.
b) I really don't know how the complicated way works. It involves some way of steaming the Couscous, either over boiling water or a tajine, some kind of vegetable stew.
Blugur should be prepared somehow like this, but with a little longer cooking time. But I'm no expert, really.