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\n\t\t<\/div>\n\nBULGUR VERSUS COUSCOUS<\/h2>\n
Bulgur and couscous are the base ingredients for many Middle Eastern recipes, and many are confused about them. Both come from Durum Wheat, and Bulgur is pre-cooked and steamed Durum Wheat, also called Wheat Groats. When dried, the bran is removed and shredded into different grains. Usually, bleached with Caustic Soda, so be sure to use organic or the wholegrain version. You can find three types of Bulgur, fine, medium, or rough. In Turkey, they use fine Bulgur for kisir. Use the medium to fill vine leaves and the rough ones to prepare rice-like dishes (always). Bulgur comes from Mesopotamia and has been around for more than 4000 years. It tastes rich and nutty and is popular in Turkey and the Middle East. Find another tasty recipe with Bulgur on my blog – Strawberry Tabouleh with Feta.<\/p>\n
On the other hand, couscous is prepared from durum wheat semolina and is mild in taste. The durum wheat semolina is moisturized in several stages, then rolled into balls, boiled, and sun-dried. Due to the higher water content, couscous is weaker in nutrients than bulgur. Couscous is popular in North African countries. Find my recipe for delicious lemon couscous here.<\/p>\n
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\n\t\t<\/div>\n\nCOOK BULGUR OR LET IT SOAK?<\/h2>\n
The opinions are quite different on this point! Some pour boiling water on Bulgur and let it soak for about 20 minutes. It provides a more crunchy texture. I cook it in a double quantity of water with some salt, then remove it from the stove and let it soak for 15 minutes. It tastes best this way for me. Be sure not to exceed the amount of water, for if you use too much water, your Bulgur will turn soggy. When you don’t use enough water, your Bulgur will be dry. You can season the boiling water with ground cumin or vegetable broth. Once the Bulgur has cooked, use a fork to fluff it, and then mix in the rest of the ingredients.<\/p>\n
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\n\t\t<\/div>\n\nKisir – Turkish Bulgur Salad<\/h2>\n
Kisir originates from the Gaziantep area in Anatolia and is a popular dish served as a cold appetizer (mezze), vegan main dish, or as a spicy side dish. It is an easy and quick dish served in lettuce leaves with cucumbers and tomatoes. It goes well with meat, fish, and vegetable dishes, and it is also great as a spicy side dish for barbecues. You can also serve Kisir as a vegan main dish. As a Meal Prep for work, Kisir Bulgur Salad is perfect as it is easy to prepare. Fill it into a jar* and enjoy it during your lunch break. Kisir is a perfect party snack and is eaten first at a salad buffet. For this purpose, I prefer to wrap it in lettuce leaves to serve as finger food. For spooning it out, I like to fill it into small dessert glasses*. Check here for more Mezze recipes.<\/p>\n
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