How to Cook Bulgur – A Delicious Middle Eastern Dish

How to cook bulgur can vary depending on how it is prepared. Bulgur is basically the inner grain of wheat which has already been parboiled, rolled, and cracked to a number of coarse grains. Because of the early parboiling advances in this ancient method this old cooking method cooks extremely easy and quick. There are four classifications of bulgur available ranging from very coarse to very fine. Each level of quality has its own distinct characteristics.

The first level of quality is calledrodiali which is made up of small pieces of long, thin, white bread like wheat. When you are cooking long, white bread you will not have to use a pot. It is best to use a pressure cooker if you are trying to use a pot.

The second quality level is called medallari which is made up of long, thin pieces of coarse bread similar to semolina. Long, thin pieces will not need to be placed in a pot when you are trying to make them into bread crumbs. You will need a pressure cooker or an oven if you are looking to use a pot.

The third quality level is called zorichor which has a very fine, very small, tiny rice like grain. It takes around an hour for this type of grain to become edible but it will cook rather quickly on the stovetop. Many people like to cook bulgur wheat with a little bit of salt, butter, and cream on the outside and inside.

The fourth quality level is kibbeh which is made from long, thin, white grains of cereals. These are cooked in hot oil over a high flame. Kibbeh usually have a very fine, light, golden brown color. Kibbeh can be used as a snack as well as a starter dish in many different recipes.

There is also a fifth quality level which is called millet. Millet is a native plant of the Middle East and grains of millet are often included in the cooking of authentic Middle Eastern recipes. When combined with other ingredients to create a dish with a nutty flavor, it makes an excellent side dish to a meal. When combined with bulgur wheat and sauteed vegetables it creates a delicious breakfast.

How to cook bulgur is really quite simple if you know what kind of grains you are going to be using to replace the coarse wheat. It does require some extra attention when it comes to cooking time. Cooking time will start to go down once you remove the seeds from the end of the bulgur grain. As the grains are ground less, the end product will cook more quickly than when you leave the seeds in. You will want to leave at least four ounces of inner fat for every one cup of cooked bulgur.

The other consideration when cooking bulgur wheat is that it takes longer to mix in the other ingredients to the mixture. Because of this, it may be wise to use your electric blender or processor to speed up the blending process. Also, when using a hand grinder to make the dough, you should be sure that you use a coarse grind to cut down on the bulk.

Most recipes that you find for how to cook bulgur specify that you mix in the cooked rice along with the uncooked bulgur. However, it is not uncommon for people to add in extra vegetables or parsley. In general, any kind of vegetables or parsley that you like will work well with this type of dish. You may want to cook your rice in a little bit of extra oil, as the rice will absorb a good deal of the oil as it cooks. You may also want to place a little bit of additional butter or vegetable oil on the center of each piece of uncooked rice.

For those who want a slightly spicy dish, adding in some minced garlic after you have finished boiling the bulgur is an excellent idea. While it will definitely add a little bit of zest to the dish, it will also cut down on the retained residual heat within the beans. Just use a little discretion when adding garlic. You do not want to burn yourself!

If you are new to cooking with grains such as bulgur, it is generally a good idea to use a rice cooker. When you add the uncooked rice to the pot, the liquid from the rice cooker will help to draw out some of the retained water in the grains. This water can help to prevent them from sticking together and turning into stringy pieces. By taking these simple precautions you will be sure to have a delicious dish in no time!