Bulgur

Recipe no. 2

Hey guys , today i was thinking to continue with the turkish garnitures . Now after the rice , bulgur is the second most common garniture and dish, turkish people eat with almost every food . Alongside beef or chicken , bulgur is a great recipe for an amazing lunch or dinner.

Origins

Eventhough origins of bulgur is arabic , is used a lot in turkish cuisine and Indian cuisine and you cannot argue with a turkish about the origins of bulgur , like always they will say it's from Turkey haha. But no , it's traditional arabic dish .

Moving on i cook this dish too often and i enjoy it everytime. it's also vegetarian and vegan , it's made from cereal and is low fat and low calorie food. Of course there is no rule in eighter you can only eat with meat but with chicken is amazing , and a small vegetable salad.

Now the Ingredients you need are :

• Bulgur ( 200-250gr like a full can )
• Tomato piure or sos ( whatever works for you )
• Onion ( half )
• Hot water
• Chicken cube
• Salt and Peper
• Parsley
• Oil

Now the basic of cooking this garniture is relatively simple and follows almost same rules as cooking the turkish rice with some ads-on more or less.

First step

You don't need to clean the bulgur , just add a full coup and heat up a pan with little bit oil . In this time you cut very slim the onion. Not like me in the picture haha.

When the oil is heated up place the onion and leave it for let's say 2 -3 minutes it doesn't need to become brown though.In this time you put the water to boil , same as for the rice like 300ml tops.

After onion is good enough, add the tomato piure or sos , let's say 3 wood spoons or normal ones , whatever you may find in your kitchen .Mix it for a minute or so and after add the bulgur and mix all together until it looks even .

Next step

Is to add the hot water , now u can cover the bulgur and a bit over , let's say around 3 fingers of water .

Put salt and peper and the chicken cube inside and mix it very good . After you place the cover on top and check from time to time and very important to taste it everytime , in case of leak of salt and also to check if the bulgur is still hard .

If it's still hard and water went down , pour some more but not too much .After check again. Exactly like cooking the turkish rice , in case you have read my first article.

Final step

After you have tasted the bulgur and the water went all down , close the fire and add chopped parsley on top .

Now the secret is to cover the dish with a towel or a aluminium paper for around 10 minutes, they say now is the time when the bulgur is truly cooking.

 You can enjoy this dish with nuggets and salad like me !

Guys don't expect my meals to look as 5 star dishes or so , always remember i am an Erasmus student on a student budget so what i cook it taste good not always look classy or fancy .

So ,Bon Appetit ! Until my next post

Xoxo

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