Bulgur Pudding With Honey and Dates

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
Serves:
Units:

ingredients

directions

  • 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.
  • Options:

  • 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.
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RECIPE MADE WITH LOVE BY

@Engrossed
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@Engrossed
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"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.""
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  1. 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.
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. 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.
    Reply
  5. 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!!
    Reply
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