Calories: 342 kcal.
Energy value of the Bulgur product:
Proteins: 12.29 g.
Fat: 1.33 g.
Carbohydrates: 57.57 g.
Bulgur represents dried crushed wheat grains, which are first heat treated, dried, cleaned from bran, and then crushed to the required degree of grinding (see photo). Groats have a nutty flavor. Her taste is very pleasant, unique and completely incomparable with any other cereals. In addition, this cereal is nutritious and nourishing.
A distinctive feature — bulgur does not need to be washed before cooking, as the grits are already steamed.
There are several varieties of Bulgur, depending on the size of the grinding of wheat grains:
- Pillavlik — coarse grains, most often it is used for the preparation of pilau.
- Koftelik — finely ground grain, used for meatballs and salads.
There are several types of cereal, which are most often used for the preparation of certain dishes. Here are the most common ones:
- Whole bulgur — This is a type of cereal, which is mainly used for stuffing vegetables and cooking first courses. The product is a whole grain that is pre-cleaned from the shells.
- Coarse-grained Bulgur is used to prepare dishes such as pilaf and dolma. Such a grass is slightly inferior to the whole, being smaller in size.
- Also for pilaf, this kind of cereal is often used as Midyat bulgur Its grains are small in size and can also be used in first courses, salads, and also as a filling for stuffed vegetables.
- Small Bulgur is a type of cereal that is used for cooking various desserts, and also sometimes added to soups.
- Dark Bulgur is made from a dark variety of wheat. By its composition, it practically does not differ from other cereal varieties of Bulgur, however, it is considered that it is not suitable for dietary nutrition, having an increased caloric content.
- Unpolished Bulgur is a cereal from which the shell is not removed, since it contains a large number of useful trace elements. Most often, this cereal is used in the preparation of dietary dishes.
All the above types of cereal can be used both for the preparation of national Turkish dishes, and for making desserts, salads and other culinary delights.
The difference between Bulgur and Couscous, Barley, Millet, Wheat Groats
Bulgur, couscous, pearl barley, millet and wheat groats are varieties of cereal grains eaten by most people. At first glance, they are similar, but still have compelling differences. If you want to learn to determine the difference between these products, we suggest reading the information that describes each cereal. Based on this, you can easily distinguish them.
- Bulgur — cereal from durum wheat, which is steamed, dried and crushed to the size of rice. Cooking time for this ingredient can vary from 10 to 25 minutes. Used for cooking pilaf and Turkish national dishes. Bulgur has a rich yellow or orange color, and the grain size varies depending on the type of product.
- Couscous groats are made from wheat, rice, semolina or barley. The ingredient has a rich yellow color and a rather crumbly texture. This product has much in common with pasta, which is significantly different from other types of cereals. Most often, couscous is made in a mechanized way, but sometimes it is done manually.
- Barley, or barley, is made from barley. The product is carefully polished and polished before packaging. Barley has a beige or brown color, and the grains are rather large and elongated. The ingredient is used to make porridge, and it is also often used in cooking cutlets, goulash, casseroles, and first courses.
- Wheat groats are crushed wheat grains, which are thoroughly polished during the processing process, removing the shells and, if possible, wheat germ. All grains have the same structure and almost the same size, so that when cooking porridge from this cereal, the ingredients are boiled soft. Wheat groats are used to make puddings, cereals, casseroles, as well as for meatballs and chops. The product has a pale yellow or beige color.
- Millet is the most nutritious cereal, which has a bright yellow color. The product is obtained from millet by processing and removing flower films. Grains are small and very boil soft for forty minutes, being quite hard raw. Millet is used to make soups, as well as added to side dishes and snacks.
Based on the above information, we can conclude that bulgur, couscous, millet, barley and wheat groats are completely different products both at first glance and in a detailed study.
When choosing and buying a bulgur, keep in mind that it is not produced in our country, so it’s better to discard the options that say “made in Russia”. Look at the packaging, it must certainly be complete. Choose cereal in a transparent container or a soft package so that you can look at its color and quality. Foreign inclusions are not allowed. Grains in high-quality grits should not be stuck together, they should be crumbly.
It is best of all to shift the purchased bulgur into storage in a glass container, which is hermetically closed. To protect the cereal from the appearance of insects, it can be heated in the oven.
The benefits of Bulgur for human health lies in its chemical composition. Croup has the ability to improve the work of the cardiovascular system. Even bulgur lowers blood sugar levels, and therefore it will be useful for diabetes. In addition, the grass improves the nervous system, which in turn helps to cope with insomnia, stress and irritability. Another cereal is involved in the breakdown of fats. Since Bulgur contains a lot of fiber, croup cleans the intestines from toxins and various decomposition products, which is very beneficial for the health of the body.
Bulgur contains a lot of potassium and iron — minerals important for the heart and blood vessels. Croup contains complex carbohydrates, so the cereal is ideal for diet food.
Bulgur is also used in home cosmetics. On its basis, make scrubs and masks for fading skin.
The beneficial properties of bulgur have a place in diets for weight loss: it quickly nourishes and eliminates the feeling of hunger. However, a portion of bulgur should be moderate, since such croup is sufficiently high in calories. Combine eating cereal is necessary with exercise. Also useful will be dishes from bulgur for pregnant women and nursing mothers, as the product contains a large amount of vitamins and trace elements that will benefit both the young mom and her baby when breastfeeding.
In case of pancreatitis it is not forbidden to eat dishes with bulgur, but at the moments of exacerbation of the disease it is desirable to follow a special diet, reducing the use of this ingredient several times.
The glycemic index of cereal is equal to forty-five, which means that in case of diabetes mellitus to use bulgur is also not prohibited. In addition, the product is useful for regular constipation, helping to overcome this nuisance with regular use.
As for children, bulgur can be given to a child only from a certain age, which is equal to three years. Previously, it is better not to feed the child with such cereals, as they may be too heavy for a child’s stomach.
Such grits are widely used in cooking. So, in some cuisines of the world, for example, in the Turkish bulgur is the main side dish, which goes well with fish and meat. Grains are almost never boiled soft and retain a dense structure.
Bulgur instead of rice can be used for stuffing peppers and cooking cabbage rolls. It is also put in salads, first and second courses, and even used to create desserts.
Each hostess is capable of making a tasty bulgur if you know how to cook this grass properly. It is very important to know the proportions of bulgur and water, so that the dishes from this product do not turn out to be overcooked or undercooked. Creating a delicious breakfast or lunch, boil the ingredient in water, based on a 1: 2 ratio, respectively.
Bulgur porridge can be cooked both in water and in milk. The choice of fluid must be made on the basis of their own preferences.
Many hostesses soaked the grass shortly before cooking, but in fact this can not be done. Soaked in water, bulgur cooks much faster, but at the same time there is a high probability to digest the ingredient. If you do not want bulgur turned into porridge in your dishes, it is better not to soak it. If porridge is what you want to make from cereal, you can pour it with water for a short while before cooking.
To date, you can cook bulgur in several ways, which we will describe in detail in our article.
- To cook bulgur in a pan, it is necessary to fill the required amount of cereal with hot water, the amount of which will be twice the amount of bulgur. After that, the saucepan with the ingredients must be covered with a lid and set on fire, boiling and immediately removed from the oven. Without opening the lid, leave the dish to infuse for an hour, while wrapping the pan with a warm, dense cloth. After an hour and a half bulgur will be ready. If you want to give the dish a highlight, fry the raw cereal in butter for about five minutes before cooking. In this case, the finished dish will have a pleasant nutty flavor. In the same way it is very easy to cook bulgur in a double boiler.
- if you have multicooker, cooking porridge from bulgur will be for you as simple as possible. You just need to pour a portion of the cereal into the bowl of the multicooker and pour two parts of water, then close the lid and put the device in the «Quenching» mode for twenty minutes. Five minutes before being ready, add a little butter to the bowl, stir the mixture and wait for the cooking to finish. In a similar way, you can cook bulgur in a pressure cooker and in the microwave.
- For the preparation of bulgur in the pan you must first type in a container of water and bring it to a boil. Please note that the pan should be wide-bottomed and deep enough. When the water boils, add salt and spices, then pour the grass so that the water covers it completely, and the same distance remains on top. Set the fire to low and simmer the dish until the water has evaporated. In this case, you can also use milk and butter to taste..
- Very tasty is a dish of bulgur cooked in a pot in the oven. To do this, pour a part of bulgur into a prepared pot and pour two parts of water, then heat the oven to a temperature of three hundred degrees and send a container of water and cereal there. After half an hour, it is necessary to remove the pot and check whether all the water has been absorbed. If there is already no water, but the bulgur is still solid, add another half glass of liquid, stirring the porridge, and wait for about fifteen minutes, after which you can serve the dish to the table.
You can use ready boiled bulgur as a side dish, and you can also stuff them with vegetables or add them to salads. For the preparation of first courses it is better to use raw cereal.
As for spices and spices, it is necessary to add them to bulgur, based on what kind of dish you want to cook. If you use cereal as a side dish, ingredients such as thyme, thyme, oregano, basil and marjoram are excellent for this purpose. They allow you to give the bulgur unique spicy flavor. If you are cooking cereal for stuffing vegetables, you can add a little mint to it. Bulgur in combination with meat dishes is best supplemented with sage, especially if the meat is too fat. In addition, regardless of the type of dish, bulgur perfectly combines garlic and paprika, as well as curry.
You can experiment on your own with all sorts of spices and seasonings that can be added to the Bulgur. Rely on your own preferences, and then you can definitely make one of the most delicious dishes..
Bulgur is a cereal that goes well with any ingredients, be it meat, vegetables or fruits. You can bring it to the table in various ways, and now we will tell you about them in more detail.
Most often from the Bulgur cook porridge. You can make them sweet by adding various dried fruits. As an option, excellent for this purpose, dried apricots. You can also add raisins, dried pineapples or sliced dates to porridge.
Fresh vegetables also go well with Bulgur. At the same time, they can be served whole with porridge, or you can make a salad, boil the cereal, chop the vegetables finely and season it with herbs and spices. A special highlight of this salad will help give a leaf of fresh mint.
Bulgur in combination with meat is the best way to use the product. The cereal is especially well combined with pork, neutralizing its excessive fat content. At the same time, bulgur can be baked together with meat in the oven, which will give the dish a unique, appetizing flavor and soak the cereal with meat juice. Do not forget to add zazharki to the garnish to improve the taste.
Serve bulgur to the table with vegetables, meat, mushrooms, and also stuff them with tomatoes and peppers. It all depends on your imagination.
In culinary recipes, bulgur can be replaced only if you are not interested in its unusual taste. Any other cereals, which are suitable as an analogue, will achieve a similar consistency and appearance, but the taste will be slightly different. If this does not bother you, you can replace the cereal with ingredients such as wheat cereal or couscous. Before cooking, you can fry them in butter for a short time to give a nutty flavor, and then the dish with the addition of such an ingredient will be as tasty as with bulgur.
Harm bulgur can bring to people who have allergies, and all because of the content of gluten in this cereal. It is manifested by the appearance of flatulence, dyspepsia, as well as weakness, etc. Because of the high calorie content, you should not abuse the croup, as this can harm your figure.
To abandon the use of bulgur is in the presence of gastritis with increased acidity, as well as inflammation of the gastrointestinal tract. These diseases are a strict contraindication to the consumption of cereal in food.