Recipe by Engrossed
From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."
Top Review by Peachy-Girl
This recipe is quick, easy and delicious! I also modified this recipe to include soy milk and pecans. All of the various options given by "Engrossed" sound delicious! I need more BULGUR!! Thanks for all of your yummy recipes.
- 1 cup fine bulgur (medium bulgur for a more coarsely textured pudding)
- 1 cup 2% low-fat milk
- 1⁄4-1⁄3 cup honey, to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1 cup walnuts, toasted and chopped
- 1 cup pitted dates, chopped
- 1⁄3 cup dried currants or 1⁄3 cup raisins
- ice cream (optional) or sweetened whipped cream, for garnish (optional)
Directions See How It's Made
- Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
- Stir in the milk, 1/4 cup of honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.
- Stir in the walnuts, dates, and currants.
- Sweeten with additional honey, if desired.
- Serve warm in bowls.
- Top with a scoop of ice cream, if you wish.
- Bulgur-Date Pudding Cake:
- Pour the hot pudding into a buttered 8-9 inch square pan.
- Cool it to room temperature.
- Cover with plastic wrap and refrigerate for at least 3 hours.
- Cut the pudding into 6 or 9 portions and set them on plates.
- Hazelnut-Fig Pudding:.
- Use hazelnuts instead of walnuts and figs instead of dates.