Source: Oded Schwartz

Serves: 6

Mistakenly called cracked wheat Bulgur, burgur, purguri, gresha or as it is known in Ancient Hebrew - rifot, is probably the most ancient of convenience foods - it is mentioned twice in the Bible (Samuel 2, 17:19 and Proverbs 27:22).

Bulgur is steamed or boiled wheat berries which were dried in the sun and then ground into a course meal. Bulgur does not need cooking although, in my opinion, cooking improves the texture. Lately this ancient of foods become very popular and is used as a base for Tabouleh.

Ingredients: 350 gr. coarse-grained bulgur 50 ml. olive oil 1 small onion, chopped (optional) 750 ml. boiling water Salt to taste

Preparation:
Heat the oil in a shallow pan. If onion is used add the onion and fry gently until soft and golden. Add the bulgur and fry for 2 3 minutes until some of it starts to brown. Stir frequently. Add the boiling water, salt and stir well. Bring to the boil, reduce the heat and cover closely. Simmer very gently for 15-20 minutes until all the water is absorbed. Leave to rest covered for 10 minutes and serve.

Serving Suggestions: Laban Immu

Section: Miscellaneous

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