[Sca-cooks] 15th C. Ottoman Bulghur w/Chestnuts
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Thu Sep 20 06:21:37 PDT 2007
On Wed, 19 Sep 2007, Phil Troy / G. Tacitus Adamantius wrote:
> On Sep 19, 2007, at 8:19 PM, Lilinah wrote:
>> Bulghur - Based on my reading of other recipes, it is likely that the
>> Ottomans prepared bulghur either with broth or water. Broth would be
>> more flavorful, so that what i plan to do. It is quite edible if just
>> soaked in liquid and not actually cooked over a fire. Modern bulghur
>> pilavs simmer the bulghur about 25 min. But if i can keep a burner
>> free, that would be nice. Any opinions, based on cooking and/or
>> eating bulghur, as to whether i should just soak the bulghur in hot
>> broth (which would free up a stove burner) or actually put it over
>> the fire?
> Bulgur's steamed before drying, I'm pretty sure, so you can pour
> boiling water over it in the right proportions, and it'll soak it up
> and "cook", if it's not too coarse and you stir occasionally... this
> assumes you don't want it _really_ soft.
> I've cooked bulgur in food service operations, when no one was
> looking, with hot water from the coffee urn ;-). People kept asking
> what my secret for perfect bulgur was.
Modernly and commercially it's steamed, but you can boil it if you don't
have the facilities to steam it. Then you dry it, then crush it. I
experimented with making bulghur earlier this summer (using the boiling
method), and although it's nifty in the "I made that!" sort of way, it's
more work than I care to expend, most times. I'll just buy it at the
grocery store, TYVM.
OTOH, the repeat of pomegranate jalab was successful. No toffee syrup,
this time. ;-)
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