Bulgur has a zillion uses in Armenian cuisine. In our home, bulgur, in its varying sizes, is combined with any number of ingredients to create many a tasty dish. The list of add-ins included, but is not limited to, such items as vegetables, tomato sauce, chickpeas, raw onions, caramelized onions … you name it. I could on for several pages!
Bulgur recipes can be served hot, cold or at room
temperature making it a truly versatile ingredient and a MUST-HAVE in any
are readily available in the supermarket, and keep open packages, well-wrapped,
in the freezer to help them last a long time.
even my grandparents would have enjoyed.
|Bulgur Salad with Pistachios and Currants|
Salad with Pistachios and Currants
water; soak for 15 to 20 minutes, until it becomes soft but not mushy. Drain any remaining
liquid in a fine sieve, squeezing out any excess moisture. Return bulgur to the
bowl and cover with a little warm water for about 5 minutes. Drain well.
skillet and cook over medium-high heat, shaking the pan often, until nuts become
fragrant and lightly browned, about 2 to 3 minutes. Place nuts on a plate to
cool. Coarsely chop nuts and set aside until ready to use.
parsley to the bulgur. Toss gently.
garlic, lemon zest and juice, and olive oil. Add salt and pepper to taste.
combine. Cover and refrigerate until ready to serve. Just before serving the
salad, add the toasted, chopped pistachios. This prevents the nuts from getting
soggy before serving time.