Cooking bulgur – how to prepare bulgur correctly

Do you have to cook bulgur? I keep hearing this question and have therefore collected all the important information so that you can prepare bulgur correctly. You can then use the cooked wheat for different bulgur variations.

Cooking bulgur – how much water do you need?

To cook bulgur properly, you need the right ratio of water. Because if you use too much water, it can become mushy and if you use too little, it will become grainy and not cook properly.

The ratio of bulgur to water is 1:2 for the perfect grain size. So you need two parts water for one part bulgur:

• You need 2 cups of water for 1 cup of bulgur.
• For 100 g bulgur you need 200 g water.

So simply double the amount of water to prepare the bulgur correctly – it’s easy to remember.

Cooking bulgur – how long does the wheat groats need to swell?

Bulgur is not actually cooked properly, but hot water is poured over it and then it just swells up. So there is not much that can go wrong when preparing bulgur, as it cannot overcook or burn.

With fine bulgur in particular, it is important that you allow it to swell because it is so fine-grained and can therefore overcook quickly. It is ideal for the parsley salad tabouleh.

Basically, pour boiling water over bulgur in a pot or bowl and leave to soak for approx. 10-15 minutes. Place a lid on the bowl or pot after pouring in the water so that the heat cannot escape so quickly.

How much bulgur is needed per person?

The number of grams varies depending on whether you want to serve it as a side dish or main course. It also makes a difference whether you are preparing the bulgur for children or adults, as children tend to eat less. You can stick to these guidelines:

As a side dish, you need approx. 60-80 g of dry bulgur per person. However, if you want to serve it as a main course, e.g. as pilaf, then it is better to use 80-100 g dry bulgur per person.

• For 2 people you will need approx. 120 g bulgur as a side dish or 160 g as a main meal.
• For 4 people you will need approx. 240 g bulgur as a side dish or 320 g as a main meal.

Preparing bulgur correctly – the basic recipe

Bulgur is a pre-cooked wheat product, so you could eat it raw if you wanted to. However, it is not recommended because it will be quite hard and unappetizing.

It is often advised to wash the bulgur before cooking. However, you don’t need to do this, as any impurities are removed beforehand. You simply wash some of the starch out of the wheat groats, which makes it less sticky later on.

The basic recipe for cooking bulgur properly:

1. Weigh out the bulgur.
2. Pour twice as much hot water over the bulgur.
3. Cover the bulgur with a lid and leave to soak for approx. 10-15 minutes.
4. Fluff the bulgur with a fork and serve.

Tips for preparing bulgur

• Bulgur can not only be made savory or salty, but can also be served sweet as a dessert – very similar to rice pudding.
• The cracked wheat is a fantastic accompaniment to kafta or shish taouk.
• How do you give the side dish more zing? You can mix the cereal with cardamom, cumin and cinnamon. This gives it the typical taste of the Levante. Or you can soak it in broth instead of water – this will make it really flavorful.
• If you roast the cracked wheat in a pan or pot, its beautiful nutty flavor comes out more strongly.
• And if you want something really hearty, you can also make the bulgur into a delicious comfort food with spices, mince and vegetables.

So cooking bulgur is really very easy. You can’t go far wrong and create lots of delicious dishes with this wheat product. If you would like to find out more about bulgur, take a look at the knowledge article on bulgur.

You can also follow me on Instagram for even more inspiration about Levante cuisine.