BULGUR DISHES
/Groats meals/

SAUERKRAUT WITH BULGUR | MILK SOUP WITH BULGUR | LEEKS WITH BULGUR | MUTTON WITH BULGUR


Bulgur is a product largely applied in the Bulgarian national cuisine. Bulgur is a Turkish word meaning hulled wheat grains broken into fragments. In the past it was mostly used as a substitute for rice, but in modern-day cooking is preferred for its own nutritious value.
 



 
SAUERKRAUT WITH BULGUR
Ingredients
  • 1 kg sauerkraut
  • 1 teacupful of bulgur
  • 120 g lard
  • 1 spoonful of red pepper 
Directions:
    Boil the sauerkraut (cut in small pieces) together with the bulgur.
    Add the fat and the red pepper. Mix well and stew all on medium heat.

    In case you have no sauerkraut available, you can use fresh cabbage, but it will take longer to get done.



 
MILK SOUP WITH BULGUR 
Ingredients
  • 1 l fresh milk
  • 1 teacupful of bulgur
  • 40 g butter
  • salt to taste. 
Directions:
    Boil the milk and add 3 teacupfuls of warm water.  Then add the bulgur and boil it until cooked. Salt the soup to your taste and relish with the butter.




 
LEEKS WITH BULGUR 
Ingredients
  • 1 kg leeks
  • 1/2 cupful of vegetable oil
  • 1 teacupful of bulgur
  • 1 teaspoonful of red pepper
  • 150 g dried plums
  • salt to taste
Directions:
    Cut the leeks into circles and stew them in the vegetable oil and a small quantity of water. Add the red pepper, the bulgur and water to cover it. Stew the dish. When done, put in the plums /previously steeped in cold water for a while/. Add salt and then stew again till the plums soften.



 
MUTTON WITH BULGUR 
Ingredients
  • 750 g mutton
  • 100 g butter
  • 250 g bulgur
  • salt. 
Directions:
    Cut the meat into pieces and boil it. Add the bulgur, the butter and 3 teacupfuls of water. Stew on low fire. Before the bulgur has absorbed all the water, remove the dish from the plate and leave it covered in order to get steamed.

 

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SOURCE OF REFERENCE:
1. Petrov, L., E. Yordanov, S. Uzunova, N. Dzhelepov. Bulgarian National Cuisine, Sofia, Zemizdat, 1984.