Monday, August 9, 2021

Armenian Bulgur Pilaf from @TinaKashian1 #giveaway

 Hello from TINA KASHIAN! Bulgur, also known as cracked wheat, is a staple for Middle Eastern and Mediterranean cooking and a healthy alternative to white rice. What is cracked wheat? Cracked wheat, or bulgur, are whole wheat berries that are milled into smaller pieces.  The milling process speeds up the cooking time while preserving the fiber and nutrients. Bulgur wheat comes in four different sizes of coarseness: fine, medium coarse, coarse, and extra coarse bulgur. Fine bulgur is used for tabouleh, and I’ll share my recipe in the future. You can find bulgur in the international section of most supermarkets. This recipe is delicious, full of flavor, and replaces plain, boiled rice as a side dish. Bulgur pilaf requires coarse bulgur, or bulgur number 3. Bulgur is not hard to cook with, but it takes a bit more cooking fluid than rice. I’m sharing my own family’s recipe today.



1 cup of coarse bulgur (also called bulgur #3)

3 tablespoons butter

1 teaspoon extra virgin olive oil

½ cup fine egg noodles

2 ¼ cups chicken broth

Salt and pepper to taste


Heat butter and oil in a two-quart saucepan over medium heat. Add the fine egg noodles and stir to coat. Cook about three minutes, stirring often. Butter will start to foam.

Sauté gently, stirring with a spoon constantly until the noodles are evenly golden.