Cooking Bulgur

BEFORE COOKING:

Rinse the bulgur with cold water. You can also toast the grains in a hot pan – this prevents them from sticking together.

COOKING:

Add the bulgur to boiling water using the following proportions: 1 cup of coarse bulgur – 2 cups of water, 1 cup of fine bulgur – 1.5 cups of water. Stir until the water boils again. Cook the coarse bulgur for about 6–8 minutes; pour boiling water over the fine bulgur and let it stand for 20 minutes until all the liquid is absorbed. Do not stir while cooking! Lightly salt the water (half a leveled teaspoon of salt should suffice) and add oil (1 tablespoon per 100 g of bulgur). Cook/steep with a lid slightly ajar. The bulgur is ready when the grains have absorbed all the water.

AFTER COOKING:

After cooking/steeping, drain any excess water, drizzle with olive oil and lemon juice. Let stand for 30 minutes.

SERVING SUGGESTION:

Bulgur can be served in soups, as a side dish, with meat, vegetables, or in salads. It also tastes excellent as a breakfast dish with warm milk, honey or jam, and fruit.

Enjoy your meal!