There exist coarse grained and fine grained bulgur, with the type you choose depending on what exactly you intend to cook.
Bulgur can easily spice up your menu and is often used instead of rice. No matter what recipe you've chosen to try, it's important to know that like oatmeal, it usually needs to be soaked for about 30 min. before being used as intended. Check out these 2 exciting recipes that you can try:
Meatless Sarma with Bulgur
Preparation: Soak the bulgur for about 30 min. and remove any debris. In a separate container, braise the finely chopped onion and carrot, and then the chopped mushrooms as well. Once everything softens, add the bulgur, a little water and the spices.
Stir thus prepared filling and taste it. Once the liquid boils off completely, stuff the vine leaves with the filling and arrange them in a pot that's also been covered with vine leaves. Add a little water and leave it on low heat until the sarma are fully cooked.
Tabbouleh (Levantine Bulgur Salad)
Preparation: Leave the bulgur to soak in the water and then scoop up any debris that rise to the surface with a slotted spoon. Drain the bulgur after 30 min. and rinse it several times.
Leave it aside and squeeze out the lemons, mixing the juice with the olive oil and a little salt. In a suitable container, bring the tomatoes to a boil in order to be able to peel them easily and then dice them.
To them add the bulgur, finely chopped onion, parsley and mint. Mix all of the products well and finally pour on the mixed olive oil and lemon juice over them. If necessary, add more salt.
Try out these other recipes with bulgur: citrus chicken with bulgur, meatballs with quinoa and bulgur, Razlog-style phyllo pastry with bulgur, soup of red lentils with bulgur, bulgur with spinach and walnuts.See more