Fresh frutis and bulgur salad is , very tasty and refrehsing   for summer tables. Can be used any summer fruits. I used white grappes and peaches . I grilled some asparagus and add to  salad,  make the salad is better. Can be serves as a side dish, or as a barbecue spared.

INGREDIENTS

1cup coarse bulgur

1 and 1/2 cups water

1peach, peeled, and chopped

1cup white or red grappes,cut in half

1onion,chopped or   chives,chopped

4asparagus,grilled and cut in pieces (optional)

2tablespoons chopped parsley

2tablespoons ,chopped mint leaves

3tablespoons lemon juice

1lemon zest,grated

1teaspoon fresh gincer ,grated

3tablespoons virgin olive oil

1teaspoon hot red pepper flakes(optional)

salt to taste

METHOD

Boil the water add bulgur an salt. Cook until bulgur absorbed  the water. Remove from the heat. Add onion ,red pepper flakes lemon juices and lemon zest , gincer ,olive oil stir,  and let to cool. Add the peaches ,grappes mint ,parsley asparagus mix  and cover and chill for an hour. Transfer to serving bowl  and serve.

“TIME OUT ISTANBUL” in English” May. Editor  Zeynep Güler Tuck, Writer Gizem Unsalan and photografer Emel Ernalbant.

Young  and  smart ladies.. They intrested in my bulgur dishes..  I cooked  a  few  dishes for them. Than they  write very good things about my cookig and me .. Thanks lot of to them..

NOAH`S PUDDING =ASHURE

Turkey`s very famous  and tradition. Poet Noah asked his wife to put together a meal using all ingredients left on the ark.

She is said to have 40 different ingredients to  cook this desert. The truth is whatever you have in the pantry will do. Traditionally .in Turkey, ashure is  prepared  only by women  who have a daughter  to eaten to celebrate the 10^th day of  Muslim mouth Muharrem.

INGREDIENTS

1/2cup praeled wheat or farro

1/2chikpeas,  cooked

1/2cup  broad beans

2table spoons rice

1/2cup sultanas/seedless raisins

5dried figs

5dried apricots

1orange zest

1teaspoon vanilla

 2tablespoon rose water (optional)

2cups sugar

METHOD

Rinse the wheat and rice .Put in a large pot with 8cups water. Bring to boil. Simmer on a low heat  ,stirring frequently, about 2 hours until wheat is tender. At anytime if mixture  appears  to be getting too tick add a little more hot water. Add chikpeas, broad beans and sugar ,salt, vanilla stirring until sugar  dissolves .

Chop the figs,  apricots add to pot with sultanas,  orange  zest  and add to the pot,  simmer for 10munites.

Remove from heat and stir in the rose water. Pour into  desert bowls  or cups. Let to cool.

After a few hours  of the mixture will thicken.

Serve garnish  and cilled.

 FOR GARNISH

Choose any combination = blanched almonds, hazelnuts, walnuts, pistachio nuts  ground cinnamon  and pomegranate seeds/

CELERY AND BULGUR SOUP

This soup you can prepare  with seasonal vegetables will warm  you up  on cold days.

 A  bowl of hot soup and a slice of  cruncy br ead. It’s make me happy all day long.Some bulgur make the soup healthier ..

INGREDIENTS

1head of celery ,grated

1patato, grated

1carrot,grated

1onion’ grated

1tablespoon ginger,grated or 1teaspoon ground ginger

3cloves garlic mushed

1- 2 leaf celery stalks ,chopped

2table spoons bulgur

1table spoon flour

2tablespoos butter

Cumin  salt and, black peper

5cups water or chicken stock

1cup cooked and break into pieces (optinal)

1cup milk

METHOD

Melt the butter in a pan, put all the  vejetables and sauté for 5munites. Add flour stir  1munite. .Add stock or water and bulgur  and chicken pieces ,cumin,salt, black peper.

Bring to boil for 30 munites. Add the milk  cook for 2munites   .Remove from the  heat. Sprikle the celery leaf and serve soon …ENJOY!

 Mix a cup of cooked wheat  ;4-5 chopped dired opricot, a handful chopped walnuts , 1teaspoon grated  fresh ginger  and stir well . Transfer on serving bowl drizzle some honey if you wish.. serve  as   a  snack or desert or  breakfast

In Anatolia , when moms see first tooth of  baby , she cooks some bulgur or whaet. Adds  sugar,nuts  and dried fruits  and offer to friends. 

They belives that the baby’s teeths   open like cooked and opened  wheat..  Who  see the baby’s first tooth ;must buy a  present  like   a  t- shirt  .  Or  such a gold lira.

The moms gives a plate ”hedik” to the neighbours  . The neigbours never gives the plate empty.  They put  in the plate  a little present for the    baby. 

Some  grandparents gives some money or a gold liras. To spends for baby..

You can serve this dish such musli for breakfeast.  Or such a desert . Olso you can serve with yogurt on top..

Use coarse bulgur or wheat or farro..    The wheat  needs more water than the bulgur or farro.    Add water until wheat get  soft enough.

         You can add any dired fruits and nuts, almonds  ,cranberries  .

Don’t add sugar, or honey  at first . Taste  than add , as you wish..

INGREDIENTS

1cup  coarse bulgur or wheat  or farro

2-3 cup water

1/2cup  sultana raisins ,cranbeeries, nuts,walnuts chopped

3-4 dried figs,appricoats, dates,  chopped

1-2 table spoons sugar, or honey

1/2 table spoon butter

a pinch salt

cinemon

wheat

coarse bulgur

METHOD

Cook  bulgur in the water in a pot,  until tender.  Add salt and butter. Remove from the heat and let rest  for 15 munites.

Fulf with a fork. Add all ingretients ,mix well. Transfer on a serving plate  , sprinkle some cinnemon. Serve room temperature.

Nursen Dogan is an award-winning chef living in Istanbul, Turkey. Her recipes have been featured in many Turkish magazines and on several cooking shows, and she is regularly selected to judge cooking competitions. Like all Turkish cuisine, her cooking combines Mediterranean and Middle Eastern influences, and makes use of many kinds of whole grains—especially bulgur wheat. Also, her recipes are tailored for a modern healthy diet, and the four bulgur recipes below are all healthy and simple to prepare. She can be reached at nursendogan@gmail.com

These recipes can also be found in our Whole Grains Recipe Database.
Recipes courtesy of your friends at Sunnyland Mills.

In Turkey ,August  is the month of figs and nuts. They grow in huge quantites .In   the Mediterranean , Black sea  and Aegan regions. 

Figs and nuts  that don’t make it to table in their fresh from   only;    Are dried in hot summer sun. And are transformed into a  luscious dried  variety to be enjoyed the whole year round.

Try this recipe  and see how graet taste of this dish! With  fresh figs  and     nuts..  Serve in any meat dishes as a side dish.     You can serve    for breakfast too, with a cup of plain yogurt on top…

INGREDIENTS  2 -3 serves

1/2 cup coarse bulgur

2-3 fresh figs , chopped

1/2cup nuts, crushed

2table spoons butter

1+1/2 cups hot water

salt and black pepper to taste

 METHOD

Put bulgur in bolling water ,add salt and pepper and cook until   absorbed all the water.  Doped 1 tble spoon butter  and remove  from the heat.  Cover the pan with   kitchen paper tovel   and replace  the lid.

Melt the 1 tablespoon butter   in a pan , and add nuts cook for 2munites . Add    chooped figs  and cook for 2 munites.  Remove the pan from the heat.

Fluff bulgur with a fork and transfer to serving  plate.  Poor over  nuts and  figs..  Serve hot or room  temperature .. 

ENJOY!

Moussaka is  a popular dish in Turkey and Greece. Moussaka is well known in the USA too.

Moussaka is made of eggplants ,but can use zuccini or potatoes too. Moussakka is often made with deep-fried eggplants , but I   prefer  grilled     the      eggplants. 

INGREDIENTS  4serves

2large eggplants ,pleed and sliced

2tablespoons olive oil

1onion,chopped

1cup ground lamb, or   beef    or turkey meat

1tablespoon   butter

1tablespoon  tomato paste

2tablespoons coarse bulgur,soaked in 1/2cup hot water

salt,and black pepper to taste

1/2teaspoon sugar

1/2 cup parmesan cheese, grated

FOR  TOMATO   SALSA

2large tomatoes ,peeled and    diced

1/2teaspoon salt

1/2teaspoon sugar

1table spoon olive oil

METHOD

Heat a pan on low heat. Brush eggplants slices  with olive oil.  Grill until lightly browed both sides.

In a pan     saute lamb and onion  ,add butter,salt,pepper tomato paste and cook 5munites. Remove from heat, add bulgur and half of the cheese . Stir and let a side.

Cook   all tomato ingredients for 5 munites in a pan. Remove from the heat.

FOR ARRANGE

Arrange   a slice of grilled eggplants    in  the bottom of medium -sized bakking dish. And spoon ,some meat mixture on. Repeat3 pices on.   Repeat with the remaining eggplants and eat mixture.            

  Spoon  tomato mixture on top of arranged eggplants slices. Sprinkle  some grated cheese. Add slowly a cup   half of water in and  bake for  20 munites .  Serve  warm.  

ENJOY !

Bulgur is  a particularly good with dried fruits .. I  create   a delicous dish , with 4-5 dates ,which is a meal  in itself  when served with  green salad, yogurt.  

Also ;    you can serve as a side dishes  with a grilled chikcen  pieces.. or lamb dishes.. 

INGREDIENTS    serves 2

1/2cup  coarse bulgur

4-5 dates ,chopped

1onion ,finnely chopped

2tablespoons butter

1/2teaspoon ginger

1/2 teaspoon black pepper

1/4teaspoon salt

1+ 1/2cups water

METHOD

In a saucepan, melt the butter,add onions, and saute for 2-3 munites. Stir bulgur , salt,black pepper ,ginger and add water. Cook  for 5 munites. Add   chopped dates.  Stir cook over low   heat ,until bulgur absorbet all the water or stock.

Remove from the heat,cover the pan with a tovel or absorbent kitchen paper and  replace the lid.  The bulgur will contineu cooking in the steam and  tovel will          absorb any excess  moisture. Let rest for 10 munites.

Fluff up  the pilaf with a fork and serve  soon..   ENJOY!