Fragrant Bulgur

Breakfasts | Turkish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fragrant Bulgur

Ingredients

Bulgur - 7.1 oz
Chicken Broth - 12 fl oz
Crushed Tomatoes in Their Own Juice - 5.3 oz
Dried Rosemary - 1 teaspoon
Butter - 0.5 oz
Chocolate eggs - 2 pieces
Salt - to taste
Champagne Vinegar - 2 tablespoons
Grated Pecorino Pepato Cheese - to taste

Step by Step guide

Step 1

Let's start by preparing the bulgur. Heat the broth until it boils and leave it on a warm burner. Heat a deep skillet over medium heat, melt the butter in it, add the bulgur (do not rinse it, or you'll wash away the starch needed for the dish) and oregano. Mix the bulgur well so that it is coated in butter and sauté for two minutes, stirring. Pour in part of the broth (the amount of broth is quite flexible, as it depends on the bulgur, cooking temperature, broth, and other factors. If you find that there isn't enough broth, which is unlikely, you can add hot water). After the first part of the broth is absorbed, add the next part along with the tomatoes and their juice. Cook, stirring and periodically adding broth, until the bulgur is tender. All the broth should be absorbed; the dish should not be watery.

Step 2

While you are cooking the bulgur, start preparing the poached eggs (inexperienced cooks should do this after the bulgur is ready and simply reheat it when assembling the dish). Bring a pot of water (enough for cooking pasta) to a boil, then reduce the heat to the minimum: the water should not boil, but the temperature must be maintained. Add salt (half a teaspoon) and vinegar. If you don't have white wine vinegar, you can use regular table vinegar (just 1 tablespoon), red wine vinegar, rice vinegar, or at least lemon juice. Once the water preparation is complete, crack an egg into a bowl, and as close to the water as possible (!), gently but confidently slide it into the pot. Many who have poached eggs have encountered the problem of egg white bits around the edges. You can trim them with kitchen scissors after cooking, or you can do the following (I read this in a culinary blog, the author of which refers to a well-known chef): before cooking, pour the cracked egg into a fine sieve: all the egg white that creates those, pardon, strands will drain away, leaving the firmer part. The eggs must be very (!) fresh. Cook the egg for 3–4 minutes, remove it with a slotted spoon, and drop it into cold water, possibly with ice cubes.