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How to Make Bulgur

Updated on March 16, 2011
One part wheat to two parts water
One part wheat to two parts water

Hydrate your wheat

Use two parts water to one part wheat.  Bring to a boil in a heavy pan and boil it on medium heat for an hour.  You'll get big fluffy wheat berries.

Big, fluffy wheat berries!
Big, fluffy wheat berries!

Dehydrate your wheat!

Doesn't this seem strange?  Now you take the water back out of your wheat by dehydrating the wheat berries.  With a non-motorized dehydrator, it takes about 15 hours to dry out 5 pans (which started as 2 cups wheat to 4 cups water).  With a dehydrator with a fan, it would probably only take 4-5 hours. 

Drying the wheat
Drying the wheat

Crack it!

Using a high-powered blender or grain mill, crack the bulgur. I use a Magic Mill stone grinder. If you are using a stone grinder, make SURE your wheat is 100% dry so that it doesn't gum up the stones. If you are using a whisper mill or something similar, just set it to the cracked wheat setting. In a blender or magic bullet, just pulse in small intervals until your bulgur is little larger than a sesame seed.

At this time your bulgur is ready to use in recipes, or you can store it for future use!

Afiyet olsun!

BULGUR!
BULGUR!

Here's a quick recipe!

Basic Pilaf Recipe

2 T butter

3 T chopped onion

1 C bulgur

1/4 c water

1/2 t salt

1/8 t pepper

Heat butter in heavy skillet; add onion and saute until straw-colored.  Add bulgur, water, salt, pepper.  Cover and simmer over low heat until all liquid is absorbed.  Use this basic mixture to make flavored variations.

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