You’ve eaten it loads of times, love it but have no clue that that was bulgur. Have you ever had kibbeh or tabule, for instance? Both bulgur.
Beside both superstars of Syrian-Lebanese culinary, you can also make lots of other dishes with bulgur. This recipe here will give you an option to the everyday-rice and bring variety to your meals.
What does it take?
What to do?
Wash the bulgur in running water and leave it aside. Braise the onion until soft and glassy, add salt and the whole piece of ginger. The ginger flavor is super special in this recipe, don’t overlook it!
Pour the bulgur in the pan and mix well. Add the carrots, the turmeric and the pepper. Cover in water, just enough for it to be a tad under the bulgur, close the pan leaving it a bit cracked for the steam to leave.
When the water has evaporated the bulgur should be done. Add the leek and mix well. Add salt if necessary.
Dig in there for your piece of ginger. You can grind it back in the bulgur for a spicier dish, or use a garlic press.
Serve it and go be happy!