Bulgur is a type of wheat cereal that is popular in the Balkans and the Middle East. It is a steamed and crushed wheat grain. Thanks to this treatment, it is quickly prepared, but does not turn into a mash even with long cooking. Bulgur retains the benefits of wheat, goes well with different types of meat, mushrooms, vegetables, fruits, which made it popular in cooking, especially among supporters of healthy eating. Of the many varieties of dishes from this cereal, many people who are watching over health often choose bulgur with turkey. The meat of this bird is dietary, has a high nutritional value with a small caloric content, has a pleasant taste, is relatively inexpensive. The main ingredients can be supplemented with vegetables, mushrooms, dried fruits, thanks to which you can get foods that are completely different in their organoleptic qualities and thereby diversify the menu.
Cooking Features
The process of cooking bulgur with turkey meat is not complicated, but has a certain specificity. For best results, you need to know and take into account a few points.
- For cooking with bulgur, you can use both the breast and thigh of a turkey, but these parts of the poultry have different tastes and different calories. Breast is a more dietary product and resembles the taste of chicken. Turkey thigh is similar to red meat. The choice depends solely on the preferences of the chef.
- Frozen poultry meat usually costs less, but when cooked it turns out to be drier. Preference is better to give fresh or chilled product. If you do decide to cook a bulgur with frozen turkey, give it the opportunity to thaw in natural conditions, without subjecting a sharp temperature drop. Then it will remain almost as juicy as it has not been subjected to freezing.
- Bulgur comes in different sizes. For cooking with turkey usually use cereals, it is acceptable to use and medium. From the small Bulgur, the second course is usually not prepared, it is used mainly in the preparation of confectionery.
- Bulgur is usually not washed before cooking. It is believed that steam treatment in its production is sufficient for its disinfection. However, the coarse grits can be washed. It is also not forbidden to fry bulgur in a dry frying pan or in oil. This will reveal the nutty notes inherent in this cereal.
- A dish of bulgur and turkey will turn out even more tasty and appetizing if you include vegetables or mushrooms in its composition. These ingredients are often fried before combining with other ingredients, but if you want to make your diet as healthy and low-calorie as possible, instead of roasting, you can stew the foods in a small amount of water.
There are many recipes for foods from bulgur and turkey. Not always the cooking technology of these dishes is identical. To avoid mistakes and get the expected result, it is advisable to adhere to the recommendations accompanying the selected recipe.
Bulgur with turkey and vegetables
Composition:
- Bulgur - 0, 2 kg;
- turkey fillet - 0.5 kg;
- Bulgarian pepper - 0, 4 kg;
- hot pepper - 1 pc .;
- onions - 100 g;
- garlic - 1 clove;
- soy sauce - 100 ml;
- water - 0, 3 l;
- turmeric - 10 g;
- refined vegetable oil - 50 ml.
Method of preparation:
- Wash and dry the turkey fillet. Cut into cubes about 2-3 cm in size.
- Peppers wash, clean seed. Hot pepper cut into thin rings. Sweet pepper cut into quarters of rings about 3 mm thick.
- Onion, freeing from the husk, cut into thin half rings or quarters of rings.
- Heat oil in a cauldron, put turkey in it. Fry the pieces for 10 minutes. During this time, they should be well browned on all sides.
- Temporarily place poultry on a plate. In its place, place the onion, pepper and finely chopped garlic. Fry the vegetables until the onions are golden.
- Return turkey to cauldron, add turmeric and soy sauce. Extinguish the food for 2-3 minutes.
- Pour into the cauldron bulgur, fill it with hot water. Instead, you can use broth, the taste of the finished dish will only benefit from this.
- Reduce heat, cover the cauldron with a lid. Cook the dish until there is no water left in the cauldron.
You can cook bulgur with turkey meat in this recipe also in a pan, thick-walled pan or in a slow cooker.
A simple recipe for a bulgur with a turkey in a slow cooker
Composition:
- turkey fillet - 0.5 kg;
- garlic - 2 cloves;
- Bulgur - 0, 3 kg;
- water or broth - 0, 5 l;
- refined vegetable oil - 20 ml;
- salt, pepper, fresh herbs - to taste.
Method of preparation:
- Finely chop the garlic.
- Wash the turkey, dry it with a towel, cut into strips, as for beef stroganoff.
- Boil water or heat the broth.
- Pour oil into the multicooker bowl, put garlic in it.
- Turn on the unit by selecting the “Frying” program. If such a function is not provided for your device, replace the cooking program with a baking program.
- 2-3 minutes after turning on the multicooker, add turkey to garlic and fry it for 5-6 minutes.
- Add bulgur. Cook it with other ingredients for 1-2 minutes.
- Salt, season the products, fill them with broth or water.
- Change the program to “Quenching”, set the timer to 30 minutes.
- After completion of the program, mix the food and leave it for 20 minutes in the heating mode.
Instead of the “Quenching” program, you can use a program designed to cook cereal dishes. It requires cooking a little longer (about 40 minutes, unless a different time is preset in your unit).
Bulgur with mushrooms and turkey in a creamy sauce
Composition:
- turkey fillet - 0, 4 kg;
- fresh champignons - 0, 3 kg;
- garlic - 5 cloves;
- onions - 100 g;
- cream with fat content of 20% - 0, 2 l;
- Bulgur - 0, 25 kg;
- refined vegetable oil - 80 ml;
- water - 0, 5 l;
- salt, spices - to taste.
Method of preparation:
- At the bottom of the pan, pour in 40 ml of vegetable oil and heat it.
- Add bulgur and fry it for 2-3 minutes.
- Fill the grits with hot water in the amount of 450 ml, add salt. Boil bulgur until liquid remains in the pan.
- Onion, freeing from the husk, cut into small cubes.
- Cut the garlic into small pieces.
- Wash mushrooms, dry with a napkin, cut into 2-4 pieces depending on the size.
- Turkey, after washing and drying, cut into small cubes.
- In a deep frying pan, heat the remaining butter, brown the onion and garlic in it.
- Add turkey to the vegetables. Fry it for 7-8 minutes.
- Add mushrooms, salt and spices, 50 ml of water. Stew until meat is cooked.
- Add cream, bring to a boil.
- Transfer the contents of the pan to a pan with bulgur, mix.
Bulgur does not have to be mixed with the other ingredients. You can arrange it on plates, and put turkey with mushrooms in cream sauce on top.
Bulgur and turkey go well together. From them you can cook a lot of different dishes for every taste. Especially tasty foods, in which the main ingredients are supplemented with vegetables or mushrooms.
