Increasingly, recipes from the Internet began to offer such an exotic dish as Bulgur. Many people think that they can’t afford it or will not like it. But you should figure out the situation, because it is a very tasty, healthy and economical product.
What is Bulgur
In fact, it is a steamed, purified and crushed wheat. There are many types of bulgur. We offer to figure out once and for all with the views of the Bulgurs, so as not to get confused and not be confused in the supermarket.
Types of Bulgur:
- Whole Bulgur. This type of Bulgur passes only the first two stages of processing. In this case, wheat is not crushed. Most often it is used for pilaf or stuffing of vegetables.
- Coarse -grained bulgur. This species passes the process of crushing, but not small. Used to prepare pilaf or dolm.
- Bulgur for pilaf. This is the Bulgur that we most often see on the shelves. You can use for all dishes that involve the use of bulgur.
- Small grinding bully for pilaf. This type of Bulgur is most often found in Turkey. Soups, pilaf, salads are made from it.
- Bulgur for kufta It happens medium and small. It can be used even to prepare desserts!
- Dark Bulgur for Pilaf and Kuft. It is made of dark wheat varieties. This is the only type of Bulgur that is categorically impossible for people who observe a diet. It contains a large percentage of gluten. It is used for the preparation of cufts, salads, soups, pilafs.
- Unnecessary Bulgur. Great for dietary nutrition. In this case, the vitamins and minerals are not completely cleaned from the shell.
The value of Bulgur
The advantages of Bulgur are difficult to overestimate. It will appeal to both adherents of proper nutrition and real gourmets.
- For those who follow their health, it will be interesting to know that Bulgur is a valuable source of folic acid, magnesium, iron, zinc, calcium, vitamins A and V.
- This cereal is one of the few that is suitable for losing weight, since its composition contains a lot of fiber.
- Gurmans value Bulgur for its taste and physical properties. The fact is that any type of bulgur be it large or small grinding, does not boil and does not turn into a uniform mass. That is why it is often used in salads, as well as an alternative to rice, pearl barley, buckwheat.
- Group itself has a nutty taste. Therefore, it can be a great side dish for meat or vegetables, or a component of some dishes.
The most common recipes with bulgur
Most often, Bulgur is cooked either with meat or with vegetables. Consider several recipes.
Bulgur with vegetables
We take four portions:
- Bulgur - 250 g
- Sweet pepper - 1 pc.
- The middle onion is 1 pc.
- Eggplant - 1 piece
- Tomato - 1 piece
- Garlic-1-2 cloves
- Vegetable oil - 3 tablespoons
- Spices to taste (carry, cinnamon, black pepper)
Cooking method:
- Wash all the vegetables, cut into cubes.
- Pour oil into a preheated pan and warm it up.
- Add seasonings with garlic, warm up.
- Add vegetables and put out a little over low heat.
- Add washed bulgur, mix.
- Transfer the resulting mixture to a cauldron or a pan with thick walls and pour 500 ml of water or vegetable broth.
- Cover with a lid and bring to a boil.
- Reduce the fire and simmer for another 30-40 minutes. Ready!
Bulgur with beef - a simple recipe for every day
Ingredients:
- Bulgur - 200 g
- Beef (minced meat) - 300 g
- 400 ml. water
- Carrots - 1 piece
- Green onions - bunch
- Greens - to taste
- Salt - to taste
- Black pepper - to taste
- Vegetable oil-3-4 tablespoons
Cooking method:
- Rinse the bulgur, pour water and cook over low heat
- Grate the carrots
- Warm up the pan, pour oil
- Fry the carrots slightly
- Add minced meat to carrots and bring to readiness
- Add green onions
- Mix the minced meat with bulgur, salt and pepper to taste
Ready!
Thus, even a fluent acquaintance with Bulgur makes it clear that this is an amazing cereal that is worth our attention. A huge spectrum of its varieties and a large number of possible dishes will satisfy any tastes. If you have not tried it yet, be sure to do it in the near future.
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