Today there are a lot of recipes for making bulgur. This is an incredibly satisfying and tasty cereal used in various dishes: soups, salads, side dishes and even desserts. Bulgur is popular not only in his homeland in the Middle East, but also in Europe, where he is considered cereal with a thousand-year history and amazing taste.
Material Content:
Krupa bulgur - a simple recipe for making a side dish
Even a novice hostess can cook bulgur. We need: 400 ml of water (about 2 tbsp.), A glass of cereal, butter (50 g) and salt.
To cook on fire, put the dishes with a thick bottom. So the cereal will not burn and will be able to fully reveal its aroma during languishing. A piece of butter is laid out in the container and melted, then bulgur is placed in it.
Groats should languish in oil for 1-2 minutes. After that, water is poured into the container, and the porridge is brought to a boil. When the cereal boils, it is worth reducing the fire. Salt is added to taste during this period. Bulgur is brewed for 15 to 20 minutes. A finished dish is considered when recesses resembling dimples appear on the surface of the porridge. This means that the excess liquid from the pan has evaporated and bulgur is ready to drink.
Instead of butter, you can use sunflower or olive. But the most delicious bulgur on the side is obtained with butter.
Before cooking, the cereal is not soaked or washed. It should be borne in mind that in the process of cooking, bulgur increases in size up to 3 times, so it is better to select a larger capacity for cooking.
Pilaf with bulgur meat
Pilaf with bulgur meat is very popular in India and Turkey. Unlike traditional pilaf with rice, this dish is more juicy and aromatic.
Essential Ingredients:
- Groats - 2 tbsp.
- Pork tenderloin - 400 g.
- Carrot - 1 pc.
- Onion - 1 pc.
- Meat broth - 600 ml.
- Salt - 1 tsp.
- Sunflower oil - 7 tbsp. l
- Dill and parsley - 1 bunch each.
- Garlic - 3 cloves.
- Barberry - 1 tsp.
- Suneli hops - 1 tsp.
Step-by-step cooking instructions:
- Carrots and onions are peeled, washed and cut into 1 * 1 cm cubes.
- A cauldron with a thick bottom is put on fire, when the tank is sufficiently heated there it is worth pouring sunflower oil.
- In well-heated oil, chopped onions are first fried, then carrots. After frying, vegetables are pulled out of the dishes.
- In a cauldron with butter, where carrots and onions were previously fried, pre-chopped pork is laid out and fried until half cooked.
- Then fried onions and carrots are added to the meat, as well as salt and spices. Everything is fried for 3-4 minutes to reveal the taste of spices.
- Put the grits in a cauldron and pour it with broth. In the absence of meat broth, it can be replaced with plain water.
- After boiling, the fire is at a minimum to make pilaf languish. Close the lid of the cauldron tightly.
- After 10 minutes of boiling, add pre-cleaned garlic to the pilaf and close the lid again.
- After 7-10 minutes, pilaf is ready to eat.
- Before serving, crush the dish with finely chopped dill and parsley.
To prepare this dish, you can use not only pork. Lamb, chicken and beef go well with grits.
Bulgur Salad
Bulgur salads are piquant and sophisticated. They can be served as independent dishes, or as side dishes for meat.
To prepare a cold salad, you will need 2 tomatoes, 1 cup of boiled bulgur, 2 cucumbers, cilantro, green onions and chili. Diced vegetables, greens chopped with a knife. All ingredients are mixed with boiled porridge.
Next, you need to prepare a salad dressing from 1 clove of garlic, 4 tbsp. l olive oil, 1 tbsp. l balsamic and 2 tbsp. l soy sauce. All ingredients are mixed until smooth. Dressing is seasoned with salad. Fans of spicy foods are advised to add small amounts of chili peppers to the salad.
Warm salads with bulgur are in demand in the east. They perfectly satisfy hunger and are served as independent dishes.
To prepare a warm salad you will need: 1 sweet pepper, 1 zucchini, 1 eggplant, sunflower oil, 1 cup cereal, parsley, 1 shallot, salt and pepper to taste.
Initially, you need to bake pepper in the oven in foil for half an hour. After baking, the skin is removed from the vegetable, and it is cut into cubes. Peel the zucchini and eggplant, cut into cubes, salt to prevent bitterness.
Fry vegetables in a pre-heated skillet with butter until cooked. Boil bulgur and mix with baked pepper and sauteed vegetables. At the end, chopped greens and finely chopped shallots are added to the salad. Season to taste with salt and black pepper.
It is not recommended to add vegetable oil to the salad, as the dish will turn out to be very fat.
Recipe for bulgur with vegetables
Bulgur with vegetables is a great option for everyday lunch or dinner. The main advantage of this dish is its usefulness, satiety and speed of cooking.
Essential Ingredients:
- Groats - 2 tbsp.
- Carrots - 1 pc.
- Zucchini - 1 pc.
- Sweet pepper - 1 pc.
- Green peas - 50 g.
- Corn - 50 g.
- Butter and olive oil for frying.
- Salt and pepper to taste.
Recipe for cooking step by step:
- All vegetables, except peas and corn, are peeled and cut into squares. Fried in olive oil until half cooked.
- Vegetables from the tank are pulled out by a slotted spoon.
- Butter is put in the dishes, bulgur is melted and spilled out. Fry the cereal for no more than 5 minutes.
- Then previously fried vegetables are added to it, the mixture is poured with 400 ml of water and brought to a boil.
- After 10 minutes, add peas and corn, cook for a maximum of 5 minutes. Turn off the fire and leave the dish to insist.
You can use any vegetables to prepare this culinary delight. Eggplants and tomatoes go well with grits.
To spice up porridge, you can sprinkle with grated cheese or herbs when serving.
It is interesting: bulgur
Cooking in a slow cooker
Bulgur can be cooked both on the stove in the pan, and in the slow cooker. When preparing a side dish in a multicooker, initially the butter is melted in the bowl in the "frying" mode, then the cereal is laid out in it, filled with water and the "porridge or stewing" mode is set.
When cooking in a slow cooker, it is worth observing a proportion of 1: 2. One part of the cereal takes two parts of water.
Bulgur soup
To make soup with bulgur, you will need such ingredients as:
- Groats - 200 g.
- Chicken fillet - 200 g.
- Smoked brisket - 50 g.
- Chives - 3 feathers.
- Dill - 3 branches.
- Shallot - 3 heads.
- Carrots - 1 pc.
- Parsnip is half the root.
- Dried garlic - 1 tbsp. l
- Paprika - 1 tbsp. l
- Ground Sumy - 1 tbsp. l
- Butter - 40 g.
- Salt to taste.
Cooking:
- Based on chicken, dill and green onions, the broth is boiled.
- In a separate container on melted butter (take 20 g), grits are calcined with a mixture of all seasonings. Then bulgur is poured with broth and boiled until half ready.
- On the remaining butter, the parsnip root, carrots and onions, chopped into strips, are fried. Vegetables are added to the broth.
- Remove the boiled chicken fillet from the pan, cut it with the smoked breast into squares. Season with dried garlic and bake in a dry frying pan for 3-5 minutes.
- The broth with bulgur is poured into plates, meat is laid out on top and sprinkled with herbs.
It is worth considering that you can not leave such a soup for a long time. Krupa absorbs fluid very quickly, so after 5-6 hours such a soup can simply turn into porridge. It is recommended to use this dish immediately after cooking.
Bulgur dessert
From this popular Mediterranean cereal, not only first courses, salads and side dishes are prepared, but also desserts. You can make muffins from bulgur, which will impress even an experienced chef with their taste.
For cooking, you will need a chicken egg (2 pcs.), Milk (200 ml), sunflower oil (3 tbsp. L), whole grain flour (1.5 tbsp.), Bulgur (1 tbsp.), Baking powder for dough (3 tsp. .), thyme leaves.
Initially, bulgur is boiled. Then, eggs are beaten in a deep bowl until foam with a whisk. To the mass is added milk, sunflower oil, thyme leaves and cooled cooked bulgur. Then flour is added and mixed. Do not knead the dough much.
Silicone baking dishes are greased with butter and filled in 3 quarters with dough. The pan with the forms is placed in the oven preheated to 180 degrees for half an hour.
It is better to check the readiness of muffins with a wooden skewer or match. If it is wet, then the dish is not yet ready and it is worth sending it to the oven for another 5-7 minutes.
