One of the products made from traditional wheat in the middle latitudes is porridge bulgur. Recipes for the preparation of this cereal are mainly inherent in Arabic, Indian and Mediterranean cuisines. Despite the rather high calorie content, bulgur is considered a dietary product, since it is well absorbed and contains sodium, zinc, calcium and other trace elements, as well as a sufficient amount of vitamins. In it, as in most other cereals, there is almost no fat, but a lot of carbohydrates. Bulgur is also rich in protein. With its regular use, the blood sugar level decreases, the work of the nervous and cardiovascular system normalizes. In general, the product is very useful. Everything else, it is also quite tasty. This should certainly be taken into account by people who still do not know what bulgur is. In the culinary of different countries it is prepared both as a side dish and as a main course. It can be sweet or salty, used with vegetables, fruits, meat. In general, an almost universal cereal.
Porridge with dried fruits
Those who do not yet know what bulgur can be recommended to start acquaintance with it from this particular dish. Porridge can be prepared for breakfast or used during another meal. On a glass of cereal take 50 grams of raisins, pistachios and dried cherries, 100 grams of dried apricots and half a lemon. You will also need a spoonful of honey, 50 grams of butter and salt to taste.
It is better to pour dried fruits in advance with warm water, leaving them for an hour. So the porridge will be more fragrant and tasteful. Half of the oil should be melted in a casserole and pour the washed bulgur there. Stew the cereals, stirring, for several minutes, after which they add water 2 cm above the level of grains, salt and leave to simmer for about 20 minutes.
Meanwhile, dried fruits are crushed, fried in the remaining oil for 2 minutes, honey, pistachios and lemon juice are added to them. Then it remains only to combine both masses and put out a few more minutes. Such porridge is served more often warm. Having tried it, you can fully appreciate what bulgur, its taste, aroma and benefits for the body are.
Vitamin Salad
It is well known that this dish can be created in principle from anything. It is attributed to appetizers (usually cold) and served before the main dish. However, this salad is hearty enough to fully satisfy the hunger. In addition, it is tasty and light, so you can even treat those who are on a diet. Especially the salad will be liked by those who do not know what bulgur is and have never tried it. For them, he will also be a kind of mystery.
A glass of bulgur should take 400 ml of broth (preferably chicken), 200 grams of feta cheese, a bunch of spinach, 300 grams of fresh cucumbers and sweet peppers. For refueling you will need olive oil (4 tablespoons), lime, salt, a mixture of peppers.
Bulgur is boiled in boiling salted broth for 15 minutes and left to cool. Vegetables are washed, peeled and diced. Tear spinach with your hands, and chop the feta cheese. All ingredients are combined and watered with dressing. It is made by mixing lime juice with olive oil, salt to taste and adding pepper.
Those who know what bulgur is, and tried it in simple dishes (cereals, salads), can be advised to prepare more complex options. For example, pilaf is cooked from it. Use this grits and as a basis for meat or vegetable stew. Bulgur turns out tasty and crumbly and brings variety to the daily diet.