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."
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INGREDIENTS
Nutrition- 1
- 1cup 2% low-fat milk
- 1⁄4 - 1⁄3
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 1⁄4teaspoon salt
- 1
- 1
- 1⁄3
-
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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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