Many modern cooks do not know how to cook bulgur, what kind of groats and what it combines with. In fact, everything is simple, it is important to choose a good suitable recipe and follow the adjusted recommendations. In many countries, the World is preparing absolutely extraordinary treats, which can be repeated by any cook.
Bulgur - what kind of cereal?
Bulgur, what kind of groats, how to cook and what is combined - not a complete list of issues faced by a beginner in the culinary business. This is crushed wheat, which has been thermally treated by boiling. Caloric content in 100 g of dry cereals is 342 Kcal, cooked only 83 Kcal.
- Do not confuse bulgur with crushed wheat or couscous, according to the principle of manufacturing raw materials, they are completely different.
- The first thing you need to understand about bulgur, that it's not porridge, but a side dish. Groats are not boiled, it remains friable. It combines with fish, meat and a wide variety of vegetables.
- To make the dish more tasty and aromatic, grind the croup before cooking, fry with butter in a pan.
- In eastern cooking, especially in Turkish, Bulgur is the basis of most dishes: Arabian cutlets, traditional soup and salads.
- Groats of coarse grinding are boiled, fine - soaked with boiling water.
Bulgur - good and bad
Advantage of bulgur cereals - useful properties, which he possesses in abundance. Disadvantages in dishes are much less and with the proper use of the harm, croup will not bring.
- The composition of the cereals contains gluten, therefore, people with intolerance to vegetable protein, eat dishes from bulgur is strictly prohibited.
- Do not include in the menu such dishes to people suffering from gastritis, digestive disorders and other inflammatory processes of the gastrointestinal tract.
- With proper nutrition, this rump should not be included in the diet too often. Eat it not every day, only for a variety of diet and with intense physical exertion.
Useful properties of cereals are much greater. In addition to low GI (48 units) and low calorie content of the product, there are a number of advantages when eating dishes with bulgur.
- Groats are easily digested, it has a beneficial effect on the metabolism. Bulgur helps to remove accumulated toxins from the body.
- It affects the nervous system well, thanks to vitamin B, which is responsible for the normal functioning of the central nervous system.
- Bulgur is suitable for diabetics, it is considered that this is a good warming product, which is referred to as slow carbohydrates.
Bulgur - Recipes
To understand with what they eat bulgur is very simple - what your heart desires. The main thing to choose an interesting recipe and combine the rump with your favorite ingredients.
- Before tasty to cook bulgur, better grill croup. This way will reveal the taste of the dish.
- A good mixture of cereals with vegetables, mushrooms and meat, because you can combine any products and create interesting treats.
- Replacing the traditional rice, you can cook a very tasty pilaf.
- In salads Bulgur has well established itself as a nutritious and friable ingredient.
How to cook bulgur?
Porridge from bulgur in milk will be an excellent alternative to oatmeal or omelet for breakfast. The treat can be sweetened and supplemented with berries or fruits. The dish will be energized and sated until the next meal at lunch. This amount of ingredients is enough to make two servings.
Ingredients:
- bulgur - ½ st .;
- milk - 1 item;
- Butter - 3 tbsp. l .;
- dried apricots - 50 g;
- raisins - 50 g;
- salt;
- sugar - 2 tbsp. l.
Preparation
- Croup fry in oil, pour in the milk, wait for the boil.
- Cut dried apricots, raisins to wash, throw in porridge.
- Add salt, add sugar, simmer for 15 minutes.
How to cook bulgur for garnish?
Before you cook friable bulgur, you need to decide on the main course. The cooked croup is served hot "from the heat with the heat." As a hot, it can be any meat, fried or baked, goulash, vegetable stew or fish cooked in any way. Of these ingredients will be 2 portions of garnish.
Ingredients:
- bulgur - ½ st .;
- water - 1 item;
- oil - 1 tbsp. l .;
- salt.
Preparation
- In the saucepan, warm the oil, pour the rump. Fry for 2-3 minutes.
- Pour in the water, salt. Boil.
- Reduce heat, burn for 15 minutes.
- Remove from heat, allow to garnish for 5 minutes.
Turkish soup with bulgur
Turkish soup with bulgur and lentils is popularly called "bride soup". Following the traditions, the girls prepare this dish on the eve of the wedding and treat their relatives. Its taste is very rich, multifaceted, and a rich composition without products of animal origin, like fasting eaters. Do not recommend to prepare food for future use, the next day the croup swells and the dish loses its flavor.
Ingredients:
- bulgur and lentils - 150 g;
- tomato paste - 50 g;
- refined oil - 40 ml;
- water - 2.5 liters;
- onion - 100 g;
- paprika powder - 40 g;
- dry mint - 2 pinch;
- sweet pepper - 3 peas;
- salt;
- fresh greens.
Preparation
- Boil water, add cereals, add paprika and pepper. Brew under the lid.
- Sparce the onion, add the paste, sprinkle 3 minutes.
- Add the roast in the soup, enter the mint, continue cooking until the softness of the lentils.
- When serving, add greens.
Pilot from Bulgur
This dish can be cooked with any kind of meat, but pilov from bulgur with chicken is brewed faster, but due to vegetable dressing and properly used spices, the treat will be excellent. Apply both breast and fillets from the legs or thighs. Mandatory spicery is dried barberry, it will preserve the flavor of the dish.
Ingredients:
- bulgur - 1 item;
- water - 2 items;
- carrots - 300 g;
- onion - 300 g;
- unpeeled garlic - 4 teeth;
- mixture of spices for pilaf - 1 tbsp. l .;
- dry barberry - 1 tbsp. l .;
- chicken fillet - 500 g;
- butter;
- salt.
Preparation
- In the Kazanka, warm the oil, save the onions and carrots.
- Separately fry until ready to meat, pour to the passerings.
- Pour out bulgur, pour in water.
- Season with salt, barberry and spices.
- Tomato on minimal heat, before evaporating the liquid.
- Stir, put the teeth of raw garlic.
- Serve after 20 minutes.
Bulgur with vegetables - recipe
A deliciously cooked bulgur with vegetables can be served as an independent dish. Thanks to cooking in the oven, the croup is completely saturated with the aroma and taste of vegetables, the variety of which can be adjusted based on one's own preferences. These ingredients are enough for 4 eaters.
Ingredients:
- bulgur - 1 item;
- water 400 ml;
- oil - 50 ml;
- onions - 150 g;
- garlic - 3 teeth;
- sweet pepper - 300 g;
- carrots - 200 g;
- eggplant - 1 piece;
- cherry tomatoes - 5-6 pieces;
- dry basil, oregano and salt.
Preparation
- Sparce onions, add carrots, peppers.
- Eggplant, fry for 5-7 minutes.
- Pour the fry into the brazier, add chopped garlic, dry herbs and salt.
- Strain for 3 minutes, pour bulgur, mix, pour boiling water, stew for 10 minutes.
- Top with cherry, put in the oven, cover, bake for 15 minutes.
Tabula salad with bulgur
The famous salad with bulgur "Tabule", the property of Lebanese cuisine, it is very easy to cook. The ingredients used are affordable and not expensive. Serve it with grape leaves, but with salads it will be delicious. The dish is an independent, because it will be an excellent snack that does not affect the waistline.
Ingredients:
- bulgur - 100 g;
- onion - ½ pcs .;
- tomato - 3 pcs .;
- parsley - 200 g;
- onion green - 100 g;
- mint - 5-6 leaves;
- olive oil - 2 tbsp. l .;
- lemon juice - 30 ml;
- salt.
Preparation
- Pour the croup with boiling water, leave for 1.5 hours.
- Wash the washed greens, chop finely.
- Onion finely chopped.
- Blanched tomatoes cut.
- Mix all the prepared ingredients.
- Fill with oil, lemon juice, salt.
Bulgur with mushrooms
To prepare bulgur with mushrooms, recipes can be chosen based on personal preferences. Champignons and oyster mushrooms will also fit, but with forest mushrooms will come out tastier and more fragrant. The dish resembles a vegetarian pilaf and is prepared simply and quickly. From this number of products will be 4 full portions of food.
Ingredients:
- bulgur - 1 item;
- mushrooms - 500 g;
- onion - 2 pieces;
- butter;
- water - 2 items;
- greens, salt, black pepper.
Preparation
- Sparce onions, add chopped mushrooms. Fry until liquid evaporates.
- Introduce bulgur, fry for 3 minutes.
- Pour into the kozanok, pour in water. After boiling, simmer for 15 minutes.
- Salt, season with pepper, mix.
- Cover and leave for 10 minutes.
- Serve with green.
Pepper stuffed with bulgur
Delicious vegetarian dishes from bulgur, recipes of which are very diverse, can be both minimalistic and multi-component. Stuffed pepper is an excellent treat, satisfying and beautiful, so you can confidently serve it at a solemn feast. It is better to use peppers of the same size.
Ingredients:
- pepper - 6 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- tomato - 1 pc .;
- tomato paste - 1 tbsp. l. + 0.5 tbsp. l. in the sauce;
- broth - 2 items;
- bulgur - 200 g;
- cumin - 1/2 tsp;
- peppercorns red and black, salt;
- vegetable oil for seasoning.
Preparation
- Bulgur pour boiling water, cover.
- Sparce onions and grated carrots.
- Add the chopped tomato, simmer for 5 minutes.
- Mix bulgur with fried, add tomato paste, mix, season with spices.
- Fill the peppers with the filling, put into a deep saucepan.
- Mix a glass of water with pasta, salt, pour into pepper.
- To simmer 30 minutes.
Bulgur in the multivariate
Tasty and without the hassle of preparing bulgur with meat will help multivarka . The whole process is reduced to preparing the ingredients and prolonged longing without the participation of the chef. The dish will turn out to be incredibly tasty, completely self-sufficient and very satisfying. Garlic and hot pepper will add a special piquant note.
Ingredients:
- bulgur - 1 item;
- pork - 300 g;
- carrots, onions, sweet peppers - 1 pc .;
- garlic - 2 teeth;
- pepper "light" - 1 piece;
- salt;
- water - 2 items;
- vegetable oil - 50 g.
Preparation
- Cut the meat into small chunks, put into a bowl.
- At the top, distribute carrots, onions and peppers, optionally cut, salt.
- Pour out bulgur, chopped garlic and pepper, pour in the oil, followed by water.
- In the "Pilaf" mode, cook for 40 minutes.
- Stir and leave on heating for 10 minutes.