facebook twitter LinkedIn logo

Bulgur Recipes

General Cooking Tips
– Cooks like rice
– Don’t wash or rinse after cooking
– Use liquids in pan after cooking as vitamins and minerals are in it
– Don’t lift lid while cooking – Don’t stir
– Volume more than doubles in cooking
– It may be soaked, cooked and stored in refrigerator

Suggested Recipes :

Basic Recipe
1 volume bulgur
2 volumes water
Salt to taste

Place water in container, add salt, bring to boil. Add Bulgur, return to boil. Remove from heat, cover, let stand 15 minutes.
1 volume Bulgur
2 volumes water
Salt to taste

Place Bulgur and salt in cold water, bring boil. Remove from heat, cover, let stand 15 minutes. Add sugar to taste and cinnamon powder, if desired.
Chicken Or Vegetable Beef Soup
Use your favorite recipe and add1 cup Bulgur per 6-8 servings, and cook 15-20 minutes.


1 cup Bulgur
2 tablespoons butter
1 tablespoon finely chopped onion
2 cups chicken broth or bouillon
1/2 teaspoon salt
Few grains pepper

Melt butter in skillet, add Bulgur and onion. Stir and cook till golden, add broth, seasonings, bring to boil, reduce heat, simmer 15 minutes. Serve.

Tabbouleh Salad
2 cups Bulgur soaked in water for 2 hours. Drain.
Add 1 cup sesame oil (or olive, corn, or vegetable oil). 1 cup lemon juice, 1 1/2 cups chopped green onions, 2 cups chopped parsley, 4 tomatoes (chopped), 1 cucumber chopped fine. Mix, let set, and serve.

Stuffed Vegetables

21/2 cups cooked Bulgur
1/2 pound ground beef
3 tablespoons butter
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper

Beat egg slightly, stir in milk and melted shortening. Sift dry ingredients together. Stir in dry ingredients, Bulgur, just until flour is moistened. Do not overmix. Fill greased muffin cups 2/3 full. Bake 15-20 minutes.

Print Friendly, PDF & Email

1400 Crystal Drive, Suite 650      Arlington, VA 22202      TEL: 202.484.2200      FAX: 202.488.7416
Non-Discrimination Statement | Privacy Policy | Terms of Use | Login