Skip to main content

How To Cook Bulgur Wheat | Armenian Bulgur DIY Recipe | Healthy Side Dish

   Are you in search of a tasty side dish that is healthy too? Today, I'm coming to you with one of my all time favorite recipes, that has been in my family for ages. A lot of my viewers have asked me how to cook Bulgur Wheat, so today, we're talking about this very tasty grain. Armenians are famous for making Bulgur using the best ingredients, so I'm going to walk you through this recipe real quick, because, it's that easy to make.
For this recipe, you'll need:
                                           1 1/2 Cup Coarse Bulgur #4
                                           2 Cups Liquid(Equal parts Chicken Broth & Water)
                                           1 Tbsp Butter
                                           1/2 Yellow Onion (diced)
                                           1 Tsp Salt
                                           Pepper (optional)
                                           4 Tbsp Extra Virgin Olive Oil

If you're not quite familiar with Bulgur and, don't know where to buy it, you may always find some Armenians to help you, or simply visit a Middle-Eastern Grocery store, or check out the mediterranean isle of your local supermarket! Be sure you buy Coarse Bulgur #4! Anything smaller, and you are in for a heck of a time attempting to make this! Moving forward, now's the time to get your items prepped, so you'll want to bust out with your sauce pan, or pot! Make sure it has a lid.

In a medium sized pot, you'll need to rinse and, drain the Bulgur approximately three to four times, so that the starch can drain off. Then, you'll transfer it back into the pot, and set the burner on medium high heat. Start stirring the Bulgur gently, and when you hear a slight sizzle, add in the yellow onion, and butter, and olive oil, and continue mixing well, until the onions have turned slightly translucent.

Now, add the liquid, yes! The two cups you reserved! Make sure it's equal parts chicken broth and, water combined. Add the salt, and continue stirring. Then, cover with the lid and bring to a boil. Once it starts boiling, turn heat down to low, uncover the pot, and place a large paper towel sheet over it, then cover pot with the lid. Cook on low heat for 19-20 minutes, or until Bulgur particles have double in size. Then, for the final step, you will need to let this rest with the heat off, for approximately ten minutes before serving!

This DIY side dish makes for the perfect accompaniment to grilled chicken, beef shish kebab, pork, roasted meats, lamb, or any other favorites. It also goes well served alongside your favorite stews.
I hope you enjoyed this recipe as much as I did. Now that you've learned how to make Bulgur Pilaf, you can wow your family, friends, and guests with this simple yet, delicious dish!
I look forward to seeing you in the next video recipe!

WATCH VIDEO BELOW FOR MORE TIPS & TRICKS!
Labels:

Comments

Post a Comment

Popular posts from this blog

Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of whit
Post a Comment
Read more

Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th
Post a Comment
Read more

How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ
Post a Comment
Read more