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Written by Ghinwa Alameen
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Wednesday, 24 February 2010 01:09 |
Burgul (or bulgur in Greek) is a famous side dish that substitutes rice in many Syrian meals. It has a light nutty flavor and is high in fiber and vitamins. It is the perfect match for tomato stew, mujadara, and yogurt dishes.
Ingredients
- 2 cups #2 or #3 burgul (medium or coarse)
- 3 tablespoons canola oil (or 2 tbs of ghee)
- 2 1/2 cups water
- Salt to taste (or half a teaspoon)
Directions
- Wash burgul in water for 4-5 times.
- In a pot twice as a large as the amount of burgul you have, boil 2 cups of water then add salt, oil and ghee and mix.
- Add burgul. Water should be 1 cm above burgul. Let the mixture boil on high-medium heat until excess water evaporates (but do not let it dry).
- Turn the heat down on the lowest setting you have and cover. make sure the mixture is still wet.
- Leave for 30 minutes or until done. Check on it every 10 minutes adding a couple of tablespoons of water if needed.
- When done, fluff with a fork and sprinkle with Syrian allspice.
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Last Updated on Wednesday, 21 April 2010 05:11 |
