is a recipe which is at least four thousand
years old. Boil three cups of water in a saucepan
and add one cup of bulgur (cracked wheat), a
knob of butter and salt. Cook until the water
is absorbed. This simple dish is extremely nourishing.
Bulgur is widely used not only in Turkish cuisine
but in all the cuisines of the Middle East.
Bulgur is made by boiling whole wheat grains,
then drying and grinding them into fine, medium
or coarse pieces. This simple ingredient is
the basis of many diverse and delicious dishes
passed down and refined over the centuries.
As well as ordinary daily meals, dishes made
with bulgur feature at feasts for special occasions
such as weddings and funerals. Indeed, it is
impossible to imagine the Turkish cuisine without
bulgur.Low in calories and high in minerals
and fibre, bulgur makes a valuable contribution
to the diet. At the same time it keeps well,
not easily going mouldy or being spoilt by pests.