Burghul

Burghul (also bulghur, burghul or bulgar) is a cereal food made from the groats of several different wheat species, most often fromdurum wheat. It is most common in European, Middle Eastern, and Indian cuisine.

Burghul

Burghul, also known as bulghur wheat, is a “rice staple” used in meals from the middle-east in ways similar to couscous. Originating from the Persian word for “bruised grain”, burghul is wheat that has been firstly cooked (either par-boiled or steamed), the outer layers of bran removed, then ground into various sized grains.

It is not the same as cracked wheat where the bran is not removed. It is most commonly eaten in the classic Lebanese dish tabbouleh – a salad of burghul, finely chopped tomato, onion, mint, parsley and sometimes garlic.

To prepare burghul, place in medium bowl, cover with hot water for 10-20 minutes or until the water is absorbed and the grains expand and become fluffy. Burghul can also be used as an accompaniment to curries and stews.

This Turkish pilaf recipe is described as a "no-stir risotto", with the tomato and chilli paste adding colour and flavour. For a vegetarian version, simply use vegetable stock instead of chicken. Serve as an accompaniment to braised or grilled meats or vegetables.

Burghul

Ingredients

• 3 tbsp olive oil 
• 2 small onions, chopped 
• 1 tsp Turkish chilli paste (biber salçasi) 
• 3 tomatoes, diced 
• salt and pepper 
• 2 cupscoarse burghul, rinsed 
• 1 litre chicken stock

Instructions

1. Heat the oil in a saucepan and add the onion, chilli paste and tomatoes and season with salt and pepper. Cook for a few minutes until the onion and tomato are starting to soften.
2. Stir in the burghul, add the stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 15–20 minutes, or until the stock has been absorbed.