I was looking through the cupboards and came across some bulgur wheat. I had a sudden inspiration! I had pecorino cheese, I had pine nuts, I had fresh basil… I could make a pesto style bulgur wheat salad!
As I was preparing it I began to wonder what exactly bulgur wheat is; I guessed it was a wheat product, probably made from ordinary wheat, but then I wondered if may it might be a particular variety of wheat, so while it was soaking in some vegetable stock, I looked it up.
Apparently bulgur wheat is also called burghal wheat and it is, as I guessed made from ordinary wheat, although different varieties would I daresay give it a slightly different flavour maybe. Bulgur wheat is made by parboiling, drying and then coarsely grinding grains of wheat; cracked wheat isn’t parboiled, it’s just wheat which has been slightly milled or cracked. It’s rich in protein and minerals, and has a nutty taste which makes it a very tasty base for all sorts of recipes and used deliciously all across the middle and near east and North Africa. I use it most often when I make tabbouleh, but I like it just as a side dish as well.
Here is my recipe – I haven’t properly given precise quantities because it depends on how much you want to make:
- bulgur wheat – whatever quantity you want, cooked however you normally cook it in a vegetable stock. I soaked it in stock until it was all absorbed, then put it in the microwave for a couple of minutes.
- olive oil, I like Greek olive oil – use whatever you prefer but the olive oily taste should be apparent
- fresh basil finely chopped, and a little for decoration – I only wanted a flavour of basil, so I used about six big sprigs, chopped up; the stalks were soft and green so I chopped them up too. Don’t pick and chop the basil too much in advance, you want it to be really fresh
- pine nuts lightly toasted in a dry frying pan
- parmesan or pecorino cheese finely grated, I didn’t use too much as I’m not that keen on a strong cheesy taste – but if you like it stronger, then add more – taste as you make it!
- small amount of finely chopped or minced garlic – a little goes a long way and I didn’t want to overpower the other delicate flavours
- pomegranate molasses (optional)
- salt – if necessary
- prepare the bulgur wheat with the stock
- while it is still warm add the olive oil – you need plenty, stir it really well so every little grain is coated
- add the pomegranate molasses, tasting as you go so it adds sweet and sourness but isn’t really sweet
- add the cheese, stirring well to disperse it through the bulgur
- add the minced garlic
- when the bulgar is still slightly warm, add the chopped basil, stirring it through…if you don’t think you have enough for your taste, add more
- when it’s cold, add the toasted pine nuts
- I didn’t need any more seasoning than was in the stock, you might want to add more salt
It really is delicious and I have to confess I ate quite a bit before lunch time, too yummy to resist!
Lois Elsden 