Frances Bissell

Bulgar Wheat

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

Cracked wheat, burghul and pourgouri are other names for this very good cereal. It is often served as an accompaniment to grilled or casseroled lamb in Cypriot restaurants.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, peeled and thinly sliced
  • 6 oz /

Method

Heat the oil in a heavy saucepan, and gently fry the onion for about 10 minutes until it is soft and brown but not burnt. Stir in the bulgar wheat until it is well coated with oil. Pour on the water or stock, add the salt, bring to the boil, cover and turn the heat right down. Cook for about 20 minutes or until the wheat is tender and has absorbed all the liquid. Serve sprinkled with herbs.