My dear friend Phoebe Hanna is widely praised for her bulgur dish; she graciously accepted to share her recipe. She makes it in approximately 10 minutes and it takes about 20 minutes to cook.
This dish is loved with no reservations by her Persian, American, Mexican and Egyptian friends; my neighbor Mary, an Irish-American loved it so much she requested the recipe and she does not usually cook; Jose, her Mexican friend, eats it for breakfast; the main thing is to secure a coarse bulgur, referred to as #4 (or #3) and preferably an unbleached one; your best bet is to get it at your specialty or middle-eastern grocer.
- 2 cups of coarse bulgur #4, preferably unbleached
- 3 small vegetable bouillon cubes
- 2 cups of water
- 2 cups of assorted nuts, toasted in a skillet with a bit of fat
- 1 cup of dark or light raisins, soaked in hot water for one hour to plump them up (optional step)
- olive oil as needed
- black pepper, dash of allspice, dash of ground cinnamon
- Heat 3 tablespoons of olive oil in a pot; add the bulgur and stir continuously for 5 minutes until the grains are well coated with fat and become somewhat translucent; add the spices, stir and add the water and bouillon cubes. Boil for 3 minutes, then lower the heat, cover and simmer until cooked, about 20 minutes.
- Serve by fluffing with a fork and mixing the raisins and toasted nuts.
NOTE: You may wish to offer some yogurt with this dish, which is how we would normally eat it in Lebanon.
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