Bulgur is tasty and healthy croup, whose history began not less than 4 thousand years ago, but, despite this, far from everyone is familiar with it. Bulgur is most popular in Eastern and Middle Eastern countries, as well as in Mediterranean countries. This grass is especially appreciated by women. After all, bulgur perfectly saturates - it contains complex carbohydrates that are absorbed for a long time, thereby not harming the figure. In addition, it has a lot of fiber, vitamins, minerals.
What is bulgur
Bulgur in its original name seems to be something exotic. In fact, it is wheat, which is steamed, partially sheathed and crushed. The yachka can be called the Russian analogue of bulgur. It is made in a similar way, but not steamed. But bulgur, unlike barley groats, is not boiled soft, and therefore a variety of dishes are prepared from it. Bulgur is divided into three types according to the type of crushing:
- rude;
- average;
- fine.
Of the coarse cereals, pilau is most often prepared. Medium grain is suitable for different dishes. The third type of bulgur is added to pastries to impart crunch and nutty flavor. By the way, this product gets a nutty flavor by steaming and drying in the sun.
Subtleties of cooking Bulgur
Bulgur, as mentioned above, is far from familiar to many, and therefore few people know how to handle it in order to get a tasty dish. Here are simple rules that will help prevent mistakes when cooking steamed crushed wheat:
- It is believed that the bulgur should be washed or soaked before cooking. So, of course, you can do with cereals, if the manufacturer indicates, but only after that it must be dried. It is best to fry the cereal in butter over high heat before cooking, stirring constantly, until a nutty smell appears. This is how bulgur will retain its unique taste and aroma. Cereal can not be fried, if you add it to the soup.
- For the preparation of bulgur porridge, the grits are mixed with water in a ratio of 1: 2. For the garnish, the grits are poured with boiling water in a ratio of 1: 1, 5. Risotto requires as much water as porridge.
- Steamed wheat in the process of cooking increases in size by about 2, 5-3 times, so you need to use a suitable dish.
Bulgur goes well with products such as meat, fish, fruits and vegetables. Also, various spices and herbs are great for him. But with eggs, raw potatoes, cabbage and beet bulgur should not be mixed.
