Bulgur the noblest food achieved by wheat.THE HOT WIND MADE MY BROTHER AND ME uncomfortable as we searched for wood scraps in the surrounding sur·round tr.v. sur·round·ed, sur·round·ing, sur·rounds 1. To extend on all sides of simultaneously; encircle. 2. To enclose or confine on all sides so as to bar escape or outside communication. n. treeless prairie prairie Level or rolling grassland, especially that found in central North America. Decreasing amounts of rainfall, from 40 in. (100 cm) at the forested eastern edge to less than 12 in. land. This was an important yearly task for us children in the age-old age-old adj. Very old or of long standing. age-old Adjective very old; ancient Adj. 1. method of producing our yearly supply of bulgur bul·gur also bul·ghur n. Cracked wheat grains, often used in Middle Eastern dishes. Also called bulgur wheat. [Ottoman Turkish bul . We had to find enough wood to be able to boil boil or furuncle (fy  r`ŭngkəl), tender, painful inflammatory nodule in the skin, which becomes pustular but with a hard center (see abscess). two bushels of wheat until the kernels were cooked. For this, we
needed all the fire material we could find.Locating the wood for cooking was only the first task in the making of bulgur. After the wheat was done, it had to be spread on white sheets in the sun to eliminate the moisture. When the kernels were bone-dry bone-dry adj. Having no trace of moisture. bone-dry Adjective Informal completely dry Adj. 1. , we took the cooked product to our neighbor for chopping chop 1 v. chopped, chop·ping, chops v.tr. 1. a. To cut by striking with a heavy sharp tool, such as an ax: chop wood. b. . Back home, we removed the loose parts Loose Parts is a single panel comic strip drawn by Dave Blazek since 2001. It is similar in tone to Bizarro, drawn by Dan Piraro, involving theater of the absurd-style themes. of the bran by willowing the crushed, cooked wheat in the never-ending Saskatchewan Saskatchewan, province, Canada Saskatchewan (səskăch`əwən, –wän', săs'–), province (2001 pop. 978,933), 251,700 sq mi (651,903 sq km), W Canada. wind. The bulgur was then again placed in the sun until it became dried. Of course, we never looked forward to our bulgur-making days as children, it was a time of backbreaking back·break·ing adj. Demanding great exertion; arduous and exhausting. back  break work--a period, if possible, to
be avoided. How many times we children wished we were like our neighbors
who did not know that bulgur even existed.In our modern times, this method of making bulgur, which is called in the lands where it is a staple 1. (language) STAPLE - A programming language written at Manchester (University?) and used at ICL in the early 1970s for writing the test suites. STAPLE was based on Algol 68 and had a very advanced optimising compiler. 2. and others from the Middle East, this delightful "Delightful" is the first physical single released by Ami Suzuki under the label Avex Trax and also the transition single that marked the end of the old Ami making her return to the music industry. wheat is slowly becoming a familiar item among the general public in the western world. Simple to prepare, this ancient food is an inexpensive, succulent succulent (sŭk`yələnt), any fleshy plant that belongs to one of many diverse families, among them species of cactus, aloe, stonecrop, houseleek, agave, and yucca. , and versatile cereal cereal or grain Any grass yielding starchy seeds suitable for food. The most commonly cultivated cereals are wheat, rice, rye, oats, barley, corn, and sorghum. As human food, cereals are usually marketed in raw grain form or as ingredients of food products. . It is cooked in the same fashion as rice, which it commonly replaces, and takes about 20 minutes to prepare. It can be used in all types of dishes, and it can be employed in every course and every meal of the day. Bulgur can be purchased in bulk or packaged. It comes in three sizes: coarse, medium, and fine. Over-all, the coarse bulgur is utilized in thick soups and stews STEWS, Eng. law., Places formerly permitted in England to women of professed lewdness, and who, for hire, would prostitute their bodies to all comers. 2. ; the medium as an ingredient in salads; and the fine as a main component in vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. patties, as a breakfast cereal breakfast cereal, a food made from grain, commonly eaten in the morning. The oldest type of cereal, known as porridge or gruel, requires cooking in water or milk. The modern breakfast cereals, however, are entirely precooked and eaten in cold milk. , and as a principal element in some desserts. Middle Eastern and Mediterranean stores tend to sell bulgur in all three sizes. Natural foods stores and supermarkets usually only sell the medium-sized Me´di`um-sized` a. 1. Having a medium size; as, a medium-sized man s>. Adj. 1. medium-sized - intermediate in size medium-size, moderate-size, moderate-sized . If you are able to find only the medium-sized bulgur, you can use it in all these recipes. The texture will not be the same for some of the dishes; however, there will be little variance The discrepancy between what a party to a lawsuit alleges will be proved in pleadings and what the party actually proves at trial. In Zoning law, an official permit to use property in a manner that departs from the way in which other property in the same locality in taste. From the wide-ranging wide-rang·ing adj. Covering a wide area; including much: a pianist's wide-ranging repertoire; a wide-ranging interview. repertoire Repertoire may mean Repertory but may also refer to:
adj. Not knowledgeable or skilled; inexperienced. n. An uninformed, unskilled, or inexperienced person or group of people. who wish 'the noblest food achieved by wheat,' is only a memory. In North America North America, third largest continent (1990 est. pop. 365,000,000), c.9,400,000 sq mi (24,346,000 sq km), the northern of the two continents of the Western Hemisphere. and almost all other countries where it is consumed con·sume v. con·sumed, con·sum·ing, con·sumes v.tr. 1. To take in as food; eat or drink up. See Synonyms at eat. 2. a. , this first-rate wheat product is produced by machines, as well as electrically controlled ovens. Today, individuals can purchase machine-made adj. 1. made by a machine. Contrasted with handmade nt>. Adj. 1. machine-made - made by machine hand-crafted, handmade - made by hand or a hand process; "delicate handmade baby dresses" bulgur from any Middle Eastern store, from some health foods outlets, and in a good number of supermarkets in large cities. Also known as bulgar Bul·gar n. See Bulgarian. [Medieval Latin Bulgarus, from Greek Boulgaros, from Turkic bulghar, of mixed origin, promiscuous, from bulgamaq, to mix.] , bulgour, or burghul, this very versatile food, is believed to have been first eaten in the Euphrates Euphrates (y  frā`tēz), Turkish Frat, Arabic Al Furat, river of SW Asia, c. Valley as
far back as 5000 BC. Since then, it has been on the daily menu of the
people of the Middle East. It has been only over the last few decades
that segments of European Europeanemanating from or pertaining to Europe. European bat lyssavirus see lyssavirus. European beech tree fagussylvaticus. European blastomycosis see cryptococcosis. and North American North American named after North America. North American blastomycosis see North American blastomycosis. North American cattle tick see boophilusannulatus. populations have come to know bulgur to some extent. Introduced by Armenians The following are prominent people of Armenian descent. Actors
adj. Of or relating to a kitchen or to cookery. [Latin cul  n world of this healthy eatable. The spices included
in the recipes are according to according toprep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. my taste. If you wish, they can be reduced or eliminated.
BASIC BULGUR
(Serves 4)
The basic food for many in the Middle East.
2 Tablespoons oil
1 cup coarse bulgur, rinsed
2 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
In a flying pan, heat oil, then
saute bulgur over medium heat
for 2 minutes. Stir in the remaining
ingredients, and bring to a
boil. Cover and cook over medium
heat for 20 minutes or until all
the water is absorbed, stirring a
number of times to make sure
bulgur does not stick to bottom
of pan. Re-cover, turn off heat,
and allow to cook in its own
steam for another 30 minutes.
Serve as a side or main dish.
Total calories per serving: 180 Fat: 7 grams
Carbohydrates: 27 grams Protein: 4 grams
Sodium: 300 milligrams Fiber: 6 grams
BULGUR AND
MUSHROOM SOUP
(Serves 8)
If a thicker soup is desired, add
1/4 cup lentils or brown rice to
the ingredients.
2 Tablespoons cooking oil
1/2 pound mushrooms, washed and thinly
sliced
1 medium onion, finely chopped
4 cloves garlic, crushed
1/2 cup finely chopped fresh coriander
leaves (cilantro)
1 small hot popper, finely chopped
1/2 cup coarse bulgur, rinsed
5 Tablespoons tomato paste
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon allspice
8 cups water
4 Tablespoons lemon juice
2 Tablespoons finely chopped fresh mint
In a large saucepan, heat oil, then
add mushrooms, onions, garlic,
coriander, and hot pepper. Stir-fry
over medium heat for 5 minutes.
Stir in the bulgur and stir-fry for
another minute. Then add tomato
paste, salt, pepper, cumin, allspice,
and water, and bring to a boil.
Reduce heat, cover, and cook for
40 minutes, stirring occasionally.
Finally, stir in lemon juice and
mint, and serve immediately.
Total calories per serving: 90 Fat: 4 grams
Carbohydrates: 14 grams Protein: 3 grams
Sodium: 310 milligrams Fiber: 3 grams
BULGUR CABBAGE ROLLS
(Serves 8)
With cabbage from our garden and
bulgur, this savory dish often graced
our farm table. If refrigerated, the
rolls keep well for a week.
1 medium cabbage
2 1/2 cups cooked chickpeas
1 cup coarse bulgur
2 medium onions, finely chopped
2 large tomatoes, finely chopped
4 Tablespoons finely chopped fresh
coriander leaves (cilantro)
4 Tablespoons finely chopped mint
2 Tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon popper
1 teaspoon allspice
1 teaspoon cumin
1/4 teaspoon cayenne
8 cloves garlic
2 cups tomato juice, mixed with 1/2
teaspoon salt and 1/2 teaspoon pepper
Remove core from cabbage, then
place in a pot of boiling water
for a few minutes to soften leaves.
Remove from water and carefully
remove the leaves from the center
strips. Set strips aside for later use.
(If leaves are still not soft, boil
again for a few minutes.) When
all leaves are cut free, cut large
outer leaves in half, then set aside.
Place all remaining ingredients,
except garlic and tomato
juice, in a bowl and thoroughly
combine to make a stuffing.
Place some stuffing on the
wide end of the cabbage leaf and
roll, tucking in the ends in the
process. Continue until all leaves
are finished, then set aside. (The
stuffing should be enough to produce
plump rolls.)
Cover the bottom of a sauce-pan
with pieces of center strips
and any remaining extra leaves,
then add rolls, arranging them
side by side in alternating layers.
Between each layer, sprinkle a little
extra salt (optional) and some
of the garlic cloves, then place
an inverted plate on top of the
last layer. Add tomato juice and
enough water to just cover plate.
Bring to a boil, then cover and
cook over medium heat for 50
minutes or until bulgur is well
done. Serve hot or cold.
Total calories per serving: 250 Fat: 6 grams
Carbohydrates: 44 grams Protein: 10 grams
Sodium: 780 milligrams Fiber: 12 grams
BULGUR AND
CHICKPEA SALAD
(Serves 8)
This salad is excellent when you eat
it fresh, but it will keep well for at
least two days. To make the salad
more colorful, add one extra
chopped large tomato.
1/2 cup medium bulgur, soaked for 10
minutes in warm water, then drained
by pressing water our through a miner
2 cups cooked chickpeas
3 cups finely chopped parsley
1 cucumber, peeled and finely chopped
1 large tomato, diced into 1/2 inch cubes
1/2 cup finely chopped green onions
4 Tablespoons finely chopped fresh mint
leaves
2 Tablespoons olive oil
4 Tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
Place bulgur and all vegetables in
a salad bowl, then thoroughly mix
and set aside.
In a small bowl, combine the
remaining ingredients, then pour
over the vegetables and toss just
before serving.
Total calories per serving: 150 Fat: 5 grams
Carbohydrates: 25 grams Protein: 5 grams
Sodium: 340 milligrams Fiber: 6 grams
BULGUR AND
LETTUCE SALAD
(Serves 6)
This salad should be served immediately
to prevent the lettuce from
becoming soggy.
1/2 cup medium bulgur, soaked for 10
minutes in warm water, then drained
by pressing wafer out through a miner
1 large head romaine lettuce, chopped
2 medium tomatoes, diced into 1/2-inch
cubes
1/2 cup finely chopped green onions
2 Tablespoons finely chopped fresh mint
4 Tablespoons finely chopped fresh
coriander leaves (cilantro)
2 Tablespoons olive oil
3 Tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
Place bulgur and all vegetables
in a salad bowl, and thoroughly
combine. Set aside.
In a small bowl, mix remaining
ingredients. Pour over vegetables,
and toss just before serving.
Total calories per serving: 100 Fat: 5 grams
Carbohydrates: 13 grams Protein: 3 grams
Sodium: 200 milligrams Fiber: 4 grams
BULGUR WITH TOMATOES
(Serves 4)
Healthy and nourishing, this dish
was a family favorite on the farm.
2 Tablespoons oil
2 medium onions, finely chopped
4 Tablespoons tomato paste
2 1/2 cups water
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander seeds
1/4 teaspoon cinnamon
1/2 teaspoon allspice
1 cup coarse bulgur
In a saucepan, heat oil, then saute
onions over medium heat for 8
minutes. Stir in remaining ingredients,
then bring to boil. Cover
and cook over medium heat for
20 minutes or until all the water
has been absorbed, stirring a
number of times to make sure
the bulgur does not stick to bottom
of the saucepan. Shut off
heat, replace cover, and allow to
cook in own steam for about 30
minutes. Serve hot.
Total calories per serving: 230 Fat: 7 grams
Carbohydrates: 38 grams Protein: 6 grams
Sodium: 320 milligrams Fiber: 9 grams
BULGUR AND POTATO PIE
(Serves 8)
This dish is always a big hit when
served as a part of a special meal.
1 1/2 cups bulgur, soaked for 10 minutes
in hot water, then drained by pressing
water out through a miner
3 cups mashed potatoes
3 Tablespoons flour
2 teaspoons dried basil
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon cayenne
3 cups finely chopped onions, divided
1 1/2 teaspoons salt, divided
1 teaspoon popper, divided
3 Tablespoons oil, divided
4 cloves garlic, crushed
2 Tablespoons finely chopped fresh
coriander leaves (cilantro)
1/2 cup slivered almonds
Preheat oven to 350 degrees.
Thoroughly combine the bulgur,
potatoes, flour, basil, cinnamon,
cumin, cayenne, 1 cup of
onions, 1 teaspoon of salt, and
1/2 teaspoon of the pepper. Then
divide mixture into two even portions
and set aside.
Heat 2 Tablespoons of oil in a
frying pan, then saute remaining
2 cups of onions over medium
heat for 10 minutes. Stir in garlic,
coriander, and almonds. Stir-fry
over medium heat for another 3
minutes. Stir in remaining salt
and pepper, then set aside.
Spread one portion of bulgur
and potato mixture in a well-greased
9" x 13" pan, then spread
frying pan contents evenly on top.
Spread the other portion of bulgur
and potato mixture on top, then
smooth. Cut into 2" x 2" squares
and sprinkle with remaining
Tablespoon oil.
Bake for 50 minutes or until
edges turn golden brown. Serve
hot or cold.
Total calories par serving: 300 Fat: 11 grams
Carbohydrates: 44 grams Protein: 8 grams
Sodium: 650 milligrams Fiber: 7 grams
BULGUR AND
PUMPKIN PIE
(Serves 8)
North American farmers are left
with thousands of pumpkins after
Halloween. They would be so happy
if they knew everyone wanted to
make Bulgur and Pumpkin Pie
with the remaining crop.
2 cups baked, mashed pumpkin
1 cup fine bulgur, soaked for 10 minutes
in hot water, then drained by pressing
water out through a strainer
2 teaspoons oregano
1 1/2 teaspoons salt
1 teaspoon block pepper
1 teaspoon ground coriander seeds
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cayenne
2 medium onions, finely chopped
4 cloves garlic, crushed
1 cup flour
1/2 cup water
1 Tablespoon olive oil
Preheat oven to 350 degrees.
Place all the ingredients except
oil in a food processor, then
process into a dough. Add a little
more water if necessary. Place
dough in a greased 9" x 13" baking
pan, then pat down. With a
wet knife, cut into 1 1/2- or 2-inch
squares. Sprinkle oil over top, then
bake for about 40 minutes or until
golden brown. Serve warm.
Total calories per serving: 160 Fat: 2 grams
Carbohydrates: 33 grams Protein: 5 grams
Sodium: 440 milligrams Fiber: 5 grams
BULGUR AND PINEAPPLE
CASSEROLE
(Serves 6)
If you don't enjoy bulgur's crunchy
taste, soak it for an extra 10 minutes,
and it will melt into the taste
of the pineapple.
1 Tablespoon olive oil
1/2 cup fine bulgur, soaked for 10 minutes
in hot water, than drained by pressing
water out through a strainer
1 cup crushed pineapple
1 1/2 cups pineapple juice
4 Tablespoons sugar (Use your favorite
vegan variety.)
1 Tablespoon cornstarch
1 teaspoon vanilla
1/4 teaspoon cinnamon
Preheat oven to 350 degrees.
In an oiled casserole about 9"
in diameter, place all ingredients,
and mix thoroughly. Bake, covered,
for 1 hour. Uncover, brown
under broiler, and serve hot.
Total calories per serving: 160 Fat: 3 grams
Carbohydrates: 32 grams Protein: 2 grams
Sodium: 10 milligrams Fiber: 3 grams
BULGUR PORRIDGE
(Serves 6-8)
This simple-to-prepare recipe makes
an excellent, healthy breakfast dish.
1 cup coarse bulgur
1/2 teaspoon salt
5 cups water
1 teaspoon cinnamon
1/4 teaspoon ground doves
1/2 cup maple syrup
Place bulgur, salt, and water in
a saucepan, then bring to boil.
Cover and cook over medium
heat for 40 minutes or until bulgur
is well cooked, adding more water
if necessary. Stir in remaining
ingredients, then serve hot.
Total calories per serving: 130 Fat: <1 gram
Carbohydrates: 31 grams Protein: 2 grams
Sodium: 180 milligrams Fiber: 4 grams
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