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HOW TO COOK BULGAR

white pot with wooden handle filled with cooked bulgur

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The essential grain of the Middle Eastern Mediterranean. My favourite methods for how to cook Bulgur wheat!

Scale

Ingredients

  • 1 tbsp ghee or olive oil
  • 1 cup bulgur
  • 2 cups water or stock*
  • 1/2 tsp salt

Instructions

Medium & Coarse bulgur:

  1. Rinse. Place bulgur in a large bowl. Rinse the bulgur under cold running water, run the bulgur between your hands and gently rub the grains to remove impurities. Empty the water from the bowl and repeat twice, then strain any leftover water with a colander.
  2. Toast. In a medium-sized pot (3.5qt) over medium-high heat, add the ghee, allow it to heat up, then add the bulgur and toast the grains for 2-3 minutes. You’ll notice a nutty smell coming from the grains.
  3. Water. Add the water and salt to the pot and bring to a boil. Once the water is boiling, reduce the heat to medium-low, cover and cook for 10-15 minutes.
  4. Kill the heat. After 10-15 minutes of cooking, the bulgur should have soaked up the water and be al dente in texture. Remove the pot of bulgur from the stove, keep the pot covered and allow the bulgur to rest for 10 minutes ⏤ the bulgur will continue to cook in the residual heat.
  5. Let’s fluff! Open the lid, get your fork. It’s time to fluff the bulgur.
  6. You’re done! Time to serve or add it to another recipe.

Fine bulgur Cooking method:

  1. Rinse. Place bulgur in a large bowl. Rinse the bulgur under cold running water, run the bulgur between your hands and gently rub the grains to remove impurities. Empty the water from the bowl and repeat twice, then strain any leftover water with a colander.
  2. Toast. In a medium-sized pot (3.5qt) over medium-high heat, add ghee, allow to heat up, then add the bulgur and toast the grains for 2-3 minutes. You’ll notice a nutty smell coming from the grains.
  3. Add the liquid. Add boiling hot water or stock and salt to the pot of bulgur. The water will sizzle at this point, so be careful. The grains will quickly soak up the liquid. Give it 2 minutes to bloom and stir the pot.
  4. Kill the heat. Leave the pot on the hot element. The bulgur will soak up all the water. Keep the pot covered and allow the bulgur to rest for 10 minutes. The bulgur will continue to cook in the residual heat.
  5. Let’s fluff! Open the lid, get your fork, it’s time to fluff the bulgur.
  6. You’re done! Time to serve or add it to another recipe.

Fine bulgur salad method: 

If using the fine bulgur for salads like tabouli:

  1. Simply cover the fine bulgur wheat with cold water and allow to soak for one hour or more.
  2. Drain any of the leftover water by placing the bulgur into a mesh colander and pressing out the water.
  3. Add the soaked bulgur to the intended salad recipe.

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