Total Time
Prep 10 mins
Cook 30 mins

Bulghur is rich in B vitamins and iron. Serve this with Imam Bayildi. This recipe is posted for Zaar World Tour 2005. I've not tried it yet. I found it in a Moosewood cookbook.

Ingredients Nutrition


  1. In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally.
  2. Add the salt, pepper, basil, bay leaf, and rosemary or marjoram.
  3. Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown.
  4. Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken.
  5. Add the water, cover tightly, and bring to a boil.
  6. Reduce the heat to very low.
  7. Let the bulghur steam for about 15 minutes.
  8. Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.
  9. Remove the bay leaf and serve hot.


Most Helpful

This needed too much doctoring for me to give it a fair review. With some work on my part, this was a simple but satisfying side dish. I won't give up on this recipe and plan to use it again with some changes-most notably caramelizing the onions (and then I would stir them into the bulghur just before serving)as suggested in another review. I will also use vegetable broth or stock for the water. Thanks for posting the recipe.

COOKGIRl September 06, 2006

I am working to put more high fiber grains into our diet and this was a nice change from brown rice or barley. It is so easy to make. I used fresh herbs in place of the dried and probably a lot more than a pinch of rosemary. This was served with Orange Braised Lamb Shanks recipe #152103.

PaulaG April 30, 2006

I'm not quite sure what made this sooooo good; but it is. Elegantly understated perhaps. I went for the Rosemary option.

Mrs B October 24, 2005

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