Coarse-ground bulgur is used to make pilaf. About one and a half times the volume of water or stock is needed to cook it. This quick and easy dish is an ideal alternative to rice or potatoes. You may well want to adopt it as an accompaniment to stews, grills, and indeed to all foods that are usually coupled with rice. It is tastier when real chicken or meat stock is used (see page 143), but you can use bouillon cubes, and water alone will do very well.

　　

Ingredients

serves 6-8

　　4 1/2 cups water or stock (or you may use 2 bouillon cubes)

　　3 cups coarse-ground bulgur, washed in cold water and drained

　　Salt and pepper

　　4–5 tablespoons butter, cut into small pieces, or vegetable oil

　　

Step 1

Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10–15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.

　　

Step 2

Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.

　　

Variations

Step 3

For a grand and delicious pilaf, stir in 2–3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.

　　

Step 4

For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf