{"id":45122,"date":"2025-01-29T17:20:55","date_gmt":"2025-01-29T16:20:55","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=45122"},"modified":"2025-02-20T12:57:39","modified_gmt":"2025-02-20T11:57:39","slug":"cooking-bulgur","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/cooking-bulgur\/","title":{"rendered":"Cooking bulgur &#8211; how to prepare bulgur correctly"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Do you have to <strong>cook bulgur<\/strong>? I keep hearing this question and have therefore collected all the important information so that you can <strong>prepare bulgur correctly<\/strong>. You can then use the cooked wheat for different <a href=\"https:\/\/bistrobadia.de\/en\/bulgur-recipes\/\" target=\"_blank\" rel=\"noreferrer noopener\">bulgur variations<\/a>.  <\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cooking-bulgur-how-much-water-do-you-need\">Cooking bulgur &#8211; how much water do you need?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">To cook bulgur properly, you need the right ratio of water. Because if you use too much water, it can become <strong>mushy<\/strong> and if you use too little, it will become <strong>grainy<\/strong> and not cook properly. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>ratio<\/strong> of bulgur to water is <strong>1:2<\/strong> for the perfect grain size. So you need <strong>two<\/strong> parts water for <strong>one<\/strong> part bulgur: <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>You need <strong>2 cups of<\/strong> water for <strong>1 cup<\/strong> of bulgur.<\/li>\n\n\n\n<li>For<strong> 100 g<\/strong> bulgur you need <strong>200 g<\/strong> water.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">So simply <strong>double the<\/strong> amount of water to prepare the bulgur correctly &#8211; it&#8217;s easy to remember.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cooking-bulgur-how-long-does-the-wheat-groats-need-to-swell\">Cooking bulgur &#8211; how long does the wheat groats need to swell?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Bulgur is <strong>not<\/strong> actually cooked properly, but hot water is <strong>poured over it<\/strong> and then it just <strong>swells<\/strong> up. So there is not much that can go wrong when preparing bulgur, as it cannot overcook or burn.   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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 <strong>parsley salad<\/strong> <a href=\"https:\/\/bistrobadia.de\/en\/tabouleh\/\" target=\"_blank\" rel=\"noreferrer noopener\">tabouleh<\/a>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Basically,<\/strong> pour boiling water over bulgur in a pot or bowl and leave to soak <strong>for<\/strong> approx. <strong>10-15 minutes<\/strong>. Place a lid on the bowl or pot after pouring in the water so that the heat cannot escape so quickly. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-how-much-bulgur-is-needed-per-person\">How much bulgur is needed per person?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The number of grams varies depending on whether you want to serve it as a <strong>side dish<\/strong> or <strong>main course<\/strong>. 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:  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As a <strong>side dish<\/strong>, you need approx. <strong>60-80 g of<\/strong> dry bulgur <strong>per person<\/strong>. However, if you want to serve it as a <strong>main course<\/strong>, e.g. as pilaf, then it is better to use <strong>80-100 g<\/strong> dry bulgur <strong>per person<\/strong>. <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>For <strong>2 people<\/strong> you will need approx. <strong>120 g<\/strong> bulgur as a side dish or <strong>160 g<\/strong> as a main meal.<\/li>\n\n\n\n<li>For <strong>4 people<\/strong> you will need approx. <strong>240 g<\/strong> bulgur as a side dish or <strong>320<\/strong> g as a main meal.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-preparing-bulgur-correctly-the-basic-recipe\">Preparing bulgur correctly &#8211; the basic recipe<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Bulgur is a <strong>pre-cooked<\/strong> wheat product, so you could eat it <strong>raw<\/strong> if you wanted to. However, it is not recommended because it will be quite hard and unappetizing.   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is often advised to wash the bulgur before cooking. However, you <strong>don&#8217;t<\/strong> need to do this, as any impurities are removed beforehand. You simply wash some of the <strong>starch<\/strong> out of the wheat groats, which makes it less sticky later on.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The basic recipe for cooking bulgur properly:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Weigh out the bulgur.<\/li>\n\n\n\n<li>Pour twice as much hot water over the bulgur.<\/li>\n\n\n\n<li>Cover the bulgur with a lid and leave to soak for approx. 10-15 minutes.<\/li>\n\n\n\n<li>Fluff the bulgur with a fork and serve.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-1.avif\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"45101\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-1-768x1024.jpg\" alt=\"Pour hot water over bulgur in a saucepan to allow it to swell.\" class=\"wp-image-45101 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-1-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-1-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-1.avif 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-2.avif\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"45106\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-2-768x1024.jpg\" alt=\"Cook the bulgur - stir the bulgur with a fork in a pot of hot water so that it can cook.\" class=\"wp-image-45106 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-2-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-2-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-2.avif 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-3.avif\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"45111\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-3-768x1024.jpg\" alt=\"To cook the bulgur, place a lid on the pot.\" class=\"wp-image-45111 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-3-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-3-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-3.avif 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-6.avif\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"45116\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-6-768x1024.jpg\" alt=\"Cooked bulgur on a fork in front of the pot with the rustic cooked bulgur.\" class=\"wp-image-45116 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-6-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-6-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/01\/bulgur-kochen-6.avif 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-tips-for-preparing-bulgur\">Tips for preparing bulgur<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bulgur can not only be made savory or salty, but can also be served <strong>sweet<\/strong> as a dessert &#8211; very similar to <a href=\"https:\/\/bistrobadia.de\/en\/milchreis-mit-rosenwasser\/\" target=\"_blank\" rel=\"noreferrer noopener\">rice pudding<\/a>.<\/li>\n\n\n\n<li>The cracked wheat is a fantastic <strong>accompaniment<\/strong> to <a href=\"https:\/\/bistrobadia.de\/en\/kafta\/\" target=\"_blank\" rel=\"noreferrer noopener\">kafta<\/a> or <a href=\"https:\/\/bistrobadia.de\/en\/chicken-kebabs-shish-taouk\/\" target=\"_blank\" rel=\"noreferrer noopener\">shish taouk<\/a>.<\/li>\n\n\n\n<li>How do you give the side dish more zing? You can mix the cereal with <strong>cardamom<\/strong>, <strong>cumin<\/strong> and <strong>cinnamon<\/strong>. This gives it the typical taste of the Levante. Or you can soak it in <strong>broth<\/strong> instead of water &#8211; this will make it really flavorful.<\/li>\n\n\n\n<li>If you <strong>roast<\/strong> the cracked wheat in a pan or pot, its beautiful <strong>nutty<\/strong> flavor comes out more strongly.<\/li>\n\n\n\n<li>And if you want something really hearty, you can also make the bulgur into a delicious comfort food <a href=\"https:\/\/bistrobadia.de\/en\/bulgur-with-minced-meat\/\" target=\"_blank\" rel=\"noreferrer noopener\">with spices, mince and vegetables<\/a>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">So cooking bulgur is really very easy. You can&#8217;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 <a href=\"https:\/\/bistrobadia.de\/en\/bulgur-what-is-that\/\" target=\"_blank\" rel=\"noreferrer noopener\">knowledge article on bulgur<\/a>.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can also follow me on <a href=\"https:\/\/www.instagram.com\/bistrobadia.de\/\" target=\"_blank\" rel=\"noreferrer noopener\">Instagram<\/a> for even more inspiration about <a href=\"https:\/\/bistrobadia.de\/en\/cuisine-of-the-levant\/\" target=\"_blank\" rel=\"noreferrer noopener\">Levante cuisine<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do you have to cook bulgur? I keep hearing this&#8230;<\/p>\n","protected":false},"author":1,"featured_media":45096,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[4497],"tags":[],"class_list":["post-45122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v28.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Cooking bulgur - how to prepare bulgur correctly | Bistro Badia<\/title>\n<meta name=\"description\" content=\"Cooking bulgur is easy and quick. 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