Bulgur known as πλιγούρι, pligoúri, in Greek or πουργούρι, pourgouri in Cyprus and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat.
Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient (not to mention cheap and healthy), in pilaf soup, bakery goods, stuffing or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. It is excellent as a meat extender or meat substitute in vegetarian dishes, and is a component of many varieties of meatless burgers found on supermarket shelves everywhere.
Making wheat into bulgur is an ancient process that originated in the Mediterranean and has been an integral part of Middle Eastern cuisine for thousands of years. Biblical references indicate it was prepared by ancient Babylonians, Hittites and Hebrew populations some 4, 000 years ago, and Arab, Israeli, Egyptian, Greek and Roman civilizations record eating dried cooked wheat as early as 1, 000 B.C.
Often confused with cracked wheat, bulgur differs in that it has been pre-cooked by par-boiling. This process makes bulgur easy to cook but also has removed certain nutrients from the less digestible outer layers into the centre of the grain, making them more easy to cook with.
When I first came to Greece and mentioned bulgur, I usually got some scornful looks from friends and relatives, maybe because it was some of the food they ate during the German occupation and ended being considered as food for the poor. However, after reluctantly trying it they were convinced that it was worth cooking with.
In Cyprus we used to eat bulgur pilaf regularly and I have already written about the traditional way my mother used to cook it. She would always make it when she had leftover meat, lamb, pork or chicken but a meatless pilaf is equally delicious served with Greek yoghurt.
Bulgur wheat can be coarsely ground, which is the type we use in the pilaf or finely ground, which is the one we use to make koupes, with meat or vegetarian, which are savory mezedes.
I am submitting this recipe to Ruth, of Ruth’s Kitchen Experiments, who is hosting this month’s Monthly Mingles, Sensational Sides, created by Meeta.
Bulgur wheat vermicelli pilaf
Ingredients
- 1 glass of bulgur wheat (or rice)
- 1 - 2 nests of Greek noodles called fides (vermicelli)
- olive oil (about 1/4 of a cup)
- 1 onion
- salt and pepper
- 2 glasses of chicken stock
Directions
Grate the onion and heat the olive oil in a pan and sauté the onion. Add the noodles and stir. Before the onion and vermicelli turn brown add the bulgur wheat and mix until the bulgur wheat absorbs the oil. Add the chicken stock, salt and pepper and leave it to boil. Lower heat and simmer for 5 minutes. Turn off the heat and leave it for ten more minutes until it absorbs all the remaining fluid.
Serve it as a side dish. You may serve it with any meat having a tomato or other sauce.
This time I decided to make it as a side dish for another traditional Cypriot recipe, Afelia, which I made it with my twist.
This will be my second entry for World Food Day Event, as this my entry for my country Cyprus. By this event Val and I, we wish to bring awareness amongst the blogoshpere regarding of the hunger crisis that exists around the world.
Afelia with mushrooms
I have already posted the traditional recipe last year.
The ingredients and procedure are exactly the same but instead of adding potatoes, I wanted to make a twist to this traditional dish and substituted the potatoes with 300 grams of agaricus (buttons) mushrooms (you may use any other kind you prefer), cut into small slices, I sautéed them and then set aside.
I did not cook the mushrooms together with the meat as I do with the potatoes as the mushrooms do not need any cooking. When the meet had become soft I added the mushrooms and simmered for five minutes only.
Marinating time: Overnight or at least 3 hours before cooking
Preparation time: 20 minutes
Cooking time: 1 hours
Serves: 6
Ingredients:
- 1 kilo of boneless pork meat cut in small pieces
- 2 glasses of red dry wine
- 2-3 spoons of coriander seeds, crushed
- Salt and pepper
- Extra virgin olive oil for frying
- 2 bay leaves
- ½ teaspoon of cumin
- 300 grams of button mushrooms, cut into slices
Directions:
- Marinate the meat with the wine, salt, pepper, cumin and bay leaves and leave them overnight or at least three hours before cooking.
- In a skillet sauté the mushrooms and set aside.
- In the same oil, add the meat which has been strained (but keep the marinade) and sauté on both sides.
- Transfer the meat, together with the oil, in a sauce pan and add th marinade. Cover the meat with water. Bring to a boil and then lower heat and simmer for about 1- 1 ½ hours or until meat becomes soft.
- Add the mushrooms and simmer together for 5 minutes.
Tags: Cypriot, Food events, Pork, rice and pilafs, Traditional
September 22nd, 2008 at 12:06 pm
Mmmmm Ivy, I think I would love bulgur!!! Never seen it around here though. A perfect side for me :D. Plus that pork meat and the mushrooms make me salivate… Autumn is here
September 22nd, 2008 at 2:01 pm
hey you are rocking with yummy vermicelli recipes!
pic looks inviting!
Add you as a follower of my blog so that my recipes will be right away in ur dashboard itself!
join in the chicken event going in my blog!
September 22nd, 2008 at 2:33 pm
an award waiting for u in my blog ivy!
September 22nd, 2008 at 4:59 pm
I do like the look of the fides speckled in the pligouri and mushrooms complement meat so well…bravo!
September 22nd, 2008 at 5:14 pm
These are two great-looking recipes. It’s interesting that you initially got such a reaction from people regarding bulgur. My father-in-law, who lived through the German occupation, loves the stuff and is so happy when it shows up on the table!
September 22nd, 2008 at 7:22 pm
I love it that your food has so much meaning & history to it Ivy…makes a handsome mouthful!! Couscous is only available as an impoer here & thus priced quite high. Some time ago I confused it with broken wheat too…I love the dish on the side…it’s sensational!!!
September 22nd, 2008 at 7:32 pm
The picture is amazing..Looks very very attractive!!
September 22nd, 2008 at 8:40 pm
I’ve often only associated bulgur with Middle Eastern cooking. Great to see it used like this Ivy. Again, this is a wonderful, informative and well researched post.
September 22nd, 2008 at 11:03 pm
My friend, this is really a sensational side! And I see you got your message working. Good for you
September 22nd, 2008 at 11:46 pm
This looks (and sounds) delicious! I don’t know if I’ve ever had bulgur yet…I really need to look for it. I’ve been meaning to try cooking with it and vermicelli actually, so this is just the thing for me to try
September 23rd, 2008 at 1:29 am
This sounds and looks really good. I wish I could try it (without having to make it myself)
September 23rd, 2008 at 10:01 am
You come up with such new recipes that I have never heard of.. and it is perfect every time! Nice…
September 23rd, 2008 at 1:31 pm
This dish looks delicious,Ivy. I love all the ingredients, specially bulgur wheat .Is curious to watch the roots of the words. In Spanish noodles are called fideos.
September 23rd, 2008 at 9:32 pm
Fantastic looking meal, I wish I was eating this right now! The bulger pilaf is interesting, I have never heard of it before. It looks simple enough and is something I would enjoy. Have a good day.
September 23rd, 2008 at 11:19 pm
That pilaf looks fantastic Ivy and it looks so beautiful all piled up like that! Wonderful presentation!
September 24th, 2008 at 12:56 am
I love bulgar. Although here i see it as more vegan. I love the idea of pairing it with meats and mushrooms.
September 24th, 2008 at 1:45 am
A nice, simple and delicious pilafi, Ivy!
September 24th, 2008 at 6:31 am
Bulgur is so satisfying and I love it as a side (or even as a main). I especially love putting in some fried garlic with it - it just boosts it to a whole other level.
September 24th, 2008 at 10:13 pm
Yum, i love the presentation! We have a product here called rice-a-roni that combine vermacelli with rice and I love it (besides the high sodium content which prevents me from eating it much)
This looks like a more wholesome alternative!
September 27th, 2008 at 4:13 am
Thanks for answering a question I’ve had for a long time. Whenever I see recipes here for greek food that call for bulgar wheat, I always wonder if they’ve substituted bulgar wheat for trahana because we don’t have trahana readily available. But you’ve taught me that bulgar wheat is often used in greek food.
October 8th, 2008 at 11:21 am
This looks really interesting. i would never have thought of combining bulgur and vermicelli together. Lovely entry - thank you so much!
October 9th, 2008 at 4:28 am
I found the recipy for the Bulgar/Vermicelli interesting, except no mention was made of the number bulgar to use. If anyone has had experience with bulgar they would know it comes in a FINE, MEDIUM and COARSE.
Would like to know which to use.
Thank’s
October 9th, 2008 at 8:20 am
Hi John. I didn’t know that it comes in fine, medium and coarse. Here it comes only in two types: fine and coarse. As you will see above the picture of the bulgur I explain that we use fine bulgar for making koupes and the other type, coarse, for the pilaf.
October 13th, 2008 at 10:11 pm
This looks delicious!!!! A great entry to the mingle, thank you!
October 17th, 2008 at 5:38 am
How did you get it up so high like that when it looks so light and fluffy?