Surprisingly a lot of people, myself included did not know the many benefits of Bulgar. A staple in Middle Eastern, Turkish and North Indian Cuisine, I was not much familiarized with it. My only interaction with Bulgar was when having Tabbouleh. But thanks to Google, YouTube and a lovely Middle Eastern Cookbook, it all changed.
What is Bulgar?
Bulgar also known as Cracked Wheat or Dalia is parboiled, cracked whole wheat durum grain.
Low in Fat
High in Magnesium, Manganese, Iron
Aids in Digestions
Helps in Weight loss
Helps in Heart Health
Provides ample amount of Vitamins and Minerals
Bulgar is not gluten-free and like any other grain, should be consumed in moderation.
A few weeks back, thanks to the cold weather, I was craving something hearty but wasn’t in a mood for chicken or beef. I was reading this book, when I stopped at the recipe of Tabbouleh. First of all the food photography is enough for anyone to start craving fresh food. Unfortunately, I didn’t have many of the necessary ingredients and since I was in no mood to go grocery shopping, I held on to the idea of making Tabbouleh (recipe coming soon) and started to google and see what I could make instead. After loads of ideas, plenty of website visiting and checking my pantry and fridge, I finally decided to make this pilaf.
So without any wait, here is the recipe. Enjoy