Dishes from bulgur reveal secrets of oriental culture

What is cereal bulgur? This is a product made from wheat, which has incredible useful properties. Bulgur is quite popular in the East, where it prepares delicious side dishes for fish, meat and vegetable dishes. In appearance, it is similar to corn groats, and when cooking, its volume increases threefold. This product brings great benefits to the human body and is also a fairly affordable product.

Bulgur is one of the main ingredients of Turkish, Maghreb, Lebanese and Sicilian cuisines.

Useful properties of

Bulgur, with its crushed wheat grains, has preserved all the useful properties of this cereal. In its composition it contains:

• vitamins - A, E, K, group B;
• microelements - phosphorus, selenium, zinc, iron, copper, potassium, calcium, manganese, sodium;
• saccharides;
• unsaturated fatty acids;
• cellulose;
• ashes.

Bulgur is useful for athletes and people of heavy professions, as it is easily digested by the body, without heavier stomach and general condition. Thanks to the large number of B vitamins, the regular use of this product has a positive effect on the central nervous system, and the mineral salts normalize

. The product called bulgur will replace the medicinal vitamin complex

. Having a mass of useful properties, bulgur croup has a positive effect on the skin and hair condition. The face acquires an even shade, and the hair becomes strong, healthy and their growth becomes more active.

Due to the high concentration of fiber, this croup perfectly cleanses the body, and even a small portion of it will cause a feeling of saturation, will give energy, which is sufficient until after meals.

Attention! In fact, the guarantee of good health is a balanced diet consisting of natural foods. Bulgur can become one of the stones in the foundation of your well-being, beautiful mood and attractive appearance.

Caution - high calorie content!

This cereal has one drawback - bulgur is a very high-calorie product. On 100 g of grain there are 342 kcal. For this reason, it is not recommended to include in your diet people who want to lose weight.

But extra calories are not the greatest danger. In fact, bulgur, in addition to its obvious benefits, can cause serious health damage in the following situations:

• celiac disease - when the digestive system is unable to digest gluten;
  

  Attention! Many may not even suspect the presence of this disease. The main symptoms include: increased gas formation, drowsiness during meals, a feeling of fatigue after eating.

• gastritis;
• diseases of the gastrointestinal tract in acute form;
  
• is an allergy to cereals;
• individual intolerance.

And keep yourself in hand, since overeating of the dishes from this cereal will lead to the transformation of carbohydrates into fat deposits

How and what to cook?

Bulghur, being an "overseas" product, is not often found in our daily menu, more often it is due to the fact that the housewives simply do not know how to cook it. In the eastern countries, it is an integral part of many traditional dishes, such as a salad "Tabule" or "Dolma".But, in fact, this crop can include our usual recipes, for example, make it a hearty side dish or use as a basis for more complex dishes.

So, let's figure out how to make bulgur. First you need to dry the dry rump and fry in vegetable oil. Then put it in a saucepan, add water( ratio 1: 2) and bring to a boil. Reduce the flow of gas, cover and cook for 15 minutes. This simple dish has an incredible aroma and a pleasant nutty taste.

Important! This groats do not need washing, since it is steamed.

Now you should consider several basic recipes for cooking dishes from bulgur.

Porridge with dried fruits

1. Put 50 g of butter in a sauté pan and melt on a fire.
2. Pour 400 g of cereals and simmer for 3 minutes, stirring constantly.
3. Add water to cover the bulgur two centimeters, and bring to a boil.
4. Boil the porridge for 15 minutes.
5. In hot water soak 150 g of dried apricots, a handful of raisins and 50 g of dried cherries.
6. After 30 minutes, drain the water, dry the dried fruits and cut them.
7. Melt 50 g of butter in a frying pan, put pieces of dried fruit and fry for 3 minutes.
8. Pour into the frying pan 2 tablespoons of honey, juice of one lemon, put 50 g of pistachios and simmer for about 2 minutes.
9. Pour pan contents into a pan with porridge, stir and leave under the closed lid for a few minutes.

Oriental porridge with bulgur is ready. It is equally tasty both hot and cold.

Wheat will open new facets of your taste

Salad Tabule

• Pour a glass of cereals with two glasses of water, add a bunch of parsley and cook for 15 minutes.
• After the specified time, remove the greens, rip the croup to a colander.
• When excess fluid drains, shift bulgur into a dish and season with a mixture of olive oil and lemon juice.
• Serve in a clay plate on the leaves of a green salad.

This dish of bulgur can be seasoned with mint, green onions, fresh vegetables and spices.

Tabula is very popular in the Middle East

Bulgur with chicken

1. In a wok on a high fire, fry a glass of bulgur.
2. Bulb and carrots clean and grind.
3. Wash chicken, divided into portions.
4. Vegetables and meat to send to the fried croup, mix.
5. 500 ml of water to bring to a boil and pour it with the contents of the wok.
6. Stew for 12 minutes.
7. After the specified time, bring the dish taste with salt and pepper, add your favorite spices, turn off the gas supply, cover and leave for 10 minutes.

This dish is perfectly combined with fresh vegetables and herbs.

Filled bulgur with chicken is served with pita bread and red wine

Turkish soup

1. In a deep saucepan, heat 50 g of butter.
2. Bulb finely chop and fry.
3. Add a pinch of cayenne pepper and ground paprika, stir.
4. Put a tablespoon of tomato paste and simmer for 1 minute.
5. Preheat 2 liters of vegetable broth and pour the contents of the saucepan to them, bring to a boil.
6. Add 100 grams of bulgur, 100 g of lentils and cook for 20 minutes.
7. To bring the soup to taste with salt and pepper, cover, turn off the heat and leave for 15 minutes.
8. Prepare a refueling: melt 20 g of butter and fry in it a small amount of ground paprika and cayenne pepper.
9. In a serving dish, add the soup, add refueling and mint leaves.

In Turkey, this dish is called "Bride Soup" and served for the wedding

Paste

• Bean glass soak in water and leave overnight.
• In the morning, wash the beans and boil them.
• Half a cup of bulgur, pour a glass of boiling water and leave for half an hour.
• In a frying pan, heat 2 tablespoons of vegetable oil.
• Head red onions and 2 slices of garlic chop with a knife and fry.
• Put the beans, bulgur, fried vegetables in a bowl of blender, add 2 tablespoons of yogurt and grind.
• A bunch of fresh herbs to cut and put into the pate.
• Salt, pepper, pour a tablespoon of lemon juice and mix.

Serve pate on crackers or toasts

Little subtleties of

When creating your culinary masterpieces from this cereal, do not forget that it should not be combined with the following products:

• beet;
• chicken eggs;
• cauliflower;
• white cabbage and red cabbage.

Now you know how useful bulgur is, and what dishes you can cook from it. Do not be afraid to experiment and be well.