Bulgur is a staple food of Turkish origin: it comes from sprouted durum wheat whose grains are steamed and dried, then ground and broken into small pieces.
It contains gluten, so it is off-limits for people suffering from celiac disease. However, it is low in fat and rich in fibre and vitamins.
Salads, soups, unique dishes, fillings, how many recipes can be made with Bulgur.
However, a sweet version of Bulgur Wheat is just perfect as a snack or dessert or even for breakfast.
You need: 4 Ramekins 10 x 5 cm, Preparation time 15 mins, Cooking time 20-25 mins
• Bulgur wheat, 200 g
• Unsweetened soy milk, 280 ml
• 2 cinnamon sticks or a teaspoon of cinnamon powder
• brown sugar, 2 tbsps
• half orange rind
• Unsalted butter, to taste
• Raisins, a handful
• Dark chocolate chips or Chopped dark chocolate
Pre-heat the oven to 180C.
Soak raisins in lukewarm water for at least 15 mins.
Heat the milk with sugar in a saucepan along with cinnamon sticks or cinnamon powder and the orange rind. Bring to a boil and then pour the bulghur wheat, by stirring until the bulgur will have absorbed the milk.
Tip: if the milk won’t be completely absorbed, worry not, it will dry out during oven-baking.
Remove both cinnamon sticks and orange rind.
Squeeze well the raisins and dry them with kitchen paper or a kitchen cloth.
Butter both the bottom and the sides of each ramekin.
Put a little quantity of Bulgur into each ramekin by pressing a bit with a spoon, add raisins or chocolate chips, then add another spoonful of Bulgur.
Sprinkle a bit with brown sugar over each ramekins, bake to 180C for about 7-8 mins.
Allow to cool down a little at room temperature, then serve.
Tip: try it also with dates or raspberries or even blueberries!