Mentioned in ?
References in periodicals archive ?
Add the salad onions, cucumber, chopped parsley and mint to the bulghur wheat, then crumble in the feta.
For the kubbeh dough: Place bulghur in large bowl and add enough cold water to cover by three inches.
1 cup bulghur wheat 1 tablespoon olive oil 1 onion, peeled and finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup farina*
Take any leftover cooked grain -- oatmeal, rice, bulghur, cornmeal mush, whatever -- add some water if it's dry, add some oil or butter, sweetening if you like, a bit of salt, and then mix in flour until you have a very stiff dough.
Note: to soften bulghur wheat, add 1 cup boiling water to 1/3 cup wheat, cover and let stand 2 to 3 hours.
Tabbouleh, the unique salad of fresh parsley, bulghur wheat and green onions, is one of the most familiar Arab dishes in the United States.
Burghol is the common name for bulghur in Middle Eastern stores and restaurants.
A perfect tabbouleh must include fluffy morsels of bulghur wheat tossed in a penetrating minty lemon dressing with bits of juicy ripe tomatoes and finely minced parsley.
The bulghur wheat used in tabbouleh is an earthy home product that has been boiled until it is about to crack open, then set out to dry on sheets in the hot Mediterranean sun.
Bulghur is found at ethnic groceries, either in large self-service barrels or in packages prepared by the grocer.