Bulgur, a staple grain in Middle Eastern and Mediterranean cuisines, comes in various sizes, from whole to fine. For most culinary applications, whole bulgur is preferred, except when making tabbouleh, where fine or medium bulgur is ideal. But Bulgur What exactly makes it so versatile? Let’s delve into the diverse uses of this nutritious grain beyond the well-known tabbouleh.
Tabbouleh itself showcases bulgur’s adaptability, existing in two main styles. One, often considered more traditional, emphasizes fresh herbs like parsley, mint, and a minimal amount of fine bulgur. The bulgur’s primary role here is to absorb the dressing of lemon juice and olive oil, binding the salad and preventing it from becoming watery. Tomatoes are sometimes added, though sparingly. This style of tabbouleh functions almost as a condiment, perfect for scooping with lettuce or pita bread, or alongside kebabs and falafel.
A vibrant and fresh plate of traditional Levantine Tabbouleh salad, highlighting the finely chopped parsley, mint, and tomatoes mixed with bulgur and lemon dressing.
The second style of tabbouleh leans more towards a salad in the Western sense. While still rich in parsley and herbs, it incorporates a more substantial portion of bulgur, often coarser varieties. Tomatoes and cucumbers become welcome additions, and pomegranate seeds may also be included for a touch of sweetness and texture. This version is enjoyed as a standalone salad, offering a refreshing and wholesome meal.
Beyond tabbouleh, bulgur shines in numerous other salads, lending a nutty flavor and satisfying chewiness. Its ability to absorb flavors makes it a fantastic base for various dressings and ingredients.
Much like rice, bulgur serves as an excellent side dish, particularly complementing saucy dishes from Levantine and North African cuisines. It pairs beautifully with “bi zayt” dishes, Palestinian vegetable stews cooked in olive oil with tomatoes and garlic, such as okra, green beans, or zucchini. Bulgur soaks up the flavorful sauces, providing a comforting and nutritious accompaniment.
Iraqi Kichri, a beloved dish, further exemplifies bulgur’s versatility. This pilaf-style dish combines bulgur and red lentils, simmered with tomatoes and warm, sweet spices. Often served with a fried or poached egg, Kichri is a hearty and flavorful meal in itself.
For a more unique culinary experience, explore Zaq’arreet, bulgur dumplings simmered in a flavorful yogurt-based soup. And for a sweet treat, discover the Gaza version of knuffeh, a dessert made with bulgur, butter, and nuts, deeply toasted, soaked in syrup, and infused with warm spices.
From salads to side dishes and even desserts, bulgur what was once considered a simple grain reveals itself as an incredibly versatile ingredient, ready to enrich your culinary repertoire with its diverse textures and flavors.
