Bulgur Pudding With Honey and Dates

Submitted 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.""

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 6-9

ingredients

• 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

1. 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.
2. 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.
3. Stir in the walnuts, dates, and currants.
4. Sweeten with additional honey, if desired.
5. Serve warm in bowls.
6. Top with a scoop of ice cream, if you wish.

7. Options:

8. Bulgur-Date Pudding Cake:

9. Pour the hot pudding into a buttered 8-9 inch square pan.
10. Cool it to room temperature.
11. Cover with plastic wrap and refrigerate for at least 3 hours.
12. Cut the pudding into 6 or 9 portions and set them on plates.
13. Hazelnut-Fig Pudding:.
14. Use hazelnuts instead of walnuts and figs instead of dates.

Reviews

[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.

 

[Tea Girl]

It was super easy and a very nice change for dessert. We preferred it chilled and it was even better then next day.

 

[lyndawillow]

I love this and my grandchildren love this! I have a 5 gallon bucket of bulghur(don't ask) and this recipe is more than welcome in my slim repetoire of recipes using bulghur. I used soy milk instead of dairy and pecans instead of walnuts and sultanas instead of dark raisins and it was just wonderful. Thank you.

 

[White Rose Child]

I made this for my mom and I, for a morning treat. A treat it was indeed- so simple, and quick enough for a school day, yet so creamy and comforting! I halved it, getting two filling servings plus a leftover square (which is tasty as well, I'm eating it now!). I thought it would be overly sweet for breakfast, so I halved the amounts of dates and walnuts, only used about 1 Tbsp agave nectar (great sub for honey) and a small handful of dried cranberries in place of currants. This was just perfect! I'd like to have this again and am sure I will! Thank you!!

 

[Susiecat too]

This was warm, spicy and wonderful. I didn't have raisins or currants on hand, so used dried apricots with the dates instead, which was lovely. It reminded me a little bit of the Indian Pudding dessert at Durgin Park Restaurant in Boston, though that is cornmeal-based and uses molasses -- but similar general type of pudding. Anyway, Engrossed, you've posted another winner. Thanks!