Description
ABOUT THE PRODUCT
MEASURES AND EQUIVALENTS
Dry Bulgur Wheat Equivalent
1 cup 2.5 cups cooked
1 pound 2.3 cups dry bulgur
1 pound 14 servings or 7 cups cooked
BASIC COOKING INSTRUCTIONS
Combine 1 cup of bulghur and 2 cups of water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, or for between 11 – 13 minutes. Drain off any excess liquid and separate bulghur with a fork.
BASIC STORAGE INSTRUCTIONS
Raw Dry Form: Store in a cool, dry place to preserve freshness.
Cooked Form: Up to 7 days in the refrigerator. Up to 1 year in the freezer, possibly more.
RECIPES
TOMATO SOUP WITH BULGUR
Serves: 4 to 6 | Cooking Time: 1 hour
28-ounce can chopped tomatoes in juice
2 tbsp Extra Virgin Olive Oil 2 medium onions (finely chopped)
Salt and Pepper to taste 2-4 garlic cloves (minced)
2 tbsp tomato paste ½ tsp sugar
½ cup Zaiqa Cracked Wheat (Bulgur) No. 4 5 cups water
2-4 tbsp chopped fresh mint 2 ounce (½ cup) feta, crumbled
INSTRUCTIONS
- Pulse the tomatoes to a coarse purée in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is transparent but not browned, about 8 to 10 minutes.
- Add the garlic and cook, stirring for about 30 seconds to a minute. Add tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes.
- Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer for 30 to 45 minutes, until the bulgur is soft and the soup is thick and fragrant. Add pepper to taste and adjust salt to your liking.
- Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Best when served hot.
