Bulgur - cereals, which are very fond in the eastern countries, from it they prepare delicious side dishes for meat, fish, vegetables. Bulgur is ordinary wheat, which was harvested in the period of its milk maturity, dried, purified and crushed and steamed. This groats are very similar in appearance to corn. During cooking, grains increase 3 times.
- history useful properties of cereals
- Bulgur in
- cooking How to cook bulgur Bulgur
- in cosmetology
- What you should not combine bulgur
stories In Europe, the product delivered Maghreb merchants. Due to the fact that the wheat is finely ground, before consumption it almost does not need to cook. These properties of cereals allowed to take it on long trips, where for cooking always there was not enough water and there were no suitable conditions.
Bulgur is obtained from ordinary wheat, there are several types of grinding:
- Fine fraction
- Average fraction : it is used for cooking salads, side dishes, light snacks and soups.
- Rough fraction : it is used for cooking pilaf.
Bulgur is known to mankind for about 4 thousand years. In Armenia, India it is used on a par with rice.
In Cyprus, from this grocery, a wedding pilaf is prepared.
Tabula is an ancient salad of bulgur, which consists of cereals and finely chopped parsley. In the salad, you can also add onions, tomatoes, spices and spices. Refresh the dish with olive oil and lemon juice.
Useful properties of groats
Chemical composition of bulgur:
- Dietary Fibers.
- Beta-carotene( vitamin A).
- Thiamine( vitamin B1).
- Riboflavin( vitamin B2).
- Pantothenic acid( vitamin B5).
- Pyridoxine( vitamin B6).
- Folic acid.
- Tocopherol( vitamin E).
- Vitamin K.
- Vitamin PP.
Microelements and micronutrients :
Bulgur, in fact, is wheat, which is why all the useful properties of wheat grains are in this crop. The analogue of bulgur is the yak, which is made according to a similar recipe from barley, but is not steamed.
It is steaming that gives the groats a unique aroma and taste. Bulgur is absorbed by the body even better than whole grains of wheat. It is recommended to use it:
- To those who want to lose weight.
- People with disrupted metabolism.
- Patients with diabetes mellitus.
Regular use of bulgur helps to significantly strengthen the walls of the vessels, as well as the heart muscle.
The indispensable quality of bulgur is that it contains few carbohydrates, but it contains all the nutrients, microelements and vitamins that are found in unprocessed wheat.
Bulgur perfectly satiates, permanently charges with energy, it does not get better.
This cereal has a beneficial effect on the nervous system, nourishes the hair and skin.
Bulgur is the source of phosphorus, the content of which exceeds the amount of a macro-nut in many other crops.
Lysine , which is contained in the croup, gives bulgur antibacterial properties.
Groats are well digested, the body completely absorbs it. Therefore, bulgur is recommended to eat for people who lead an active lifestyle.
Fiber of the , which is rich in cereals, perfectly cleanses the intestines from toxic deposits that accumulate there throughout life. As a result, all harmful substances come out of the body, and all the useful substances flow unhindered into the blood.
Another unique feature of bulgur: saturating the body, it slowly converts into glucose, resulting in the GI tract working in normal mode due to simultaneous splitting of fats and lowering of blood sugar level.
Bulgur in cooking
For garnishes and soups, grits are usually fried in butter, this gives the dish a stunning nutty flavor. You can use olive, ghee or even sunflower oil, but it is in combination with butter that the cereal gets its own unique flavor and color. Bulgur is an excellent substitute for garnishes such as rice and potatoes. You can not rinse the groats.
This grape can be used even for the preparation of desserts. Bulgur is also good because it can be used as an independent dish.
In the Armenian cuisine, bulgur is used for making dolma - cabbage rolls. Instead of cabbage take the leaves of grapes, and instead of minced meat - bulgur, beans with onions, carrots and lentils.
How to prepare bulgur
Traditional way of preparation:
- You need to pour the croup with boiling water( 1: 2).
- Wrap the pan with a towel and leave for an hour.
- So the groats are very crumbly.
You can also prepare the groats in the microwave .It is important to choose a suitable container, as the grains increase 2-3 times during cooking. In this case, the water should be taken a little less than in a 1: 2 ratio. Then you need to put the croup in the microwave for 2-3 minutes. After that, bulgur must be left in a saucepan with the lid closed for about 15 minutes so that it "reaches".
Excellent cope with the preparation of bulgur multivark. You can use the "Porridge" or "Buckwheat" mode.
You can apply the following recipe:
- In the "Baking" mode, you need to fry the rump in butter.
- Add boiling water, salt.
- Cook bulgur in the "Quenching" mode for 20 minutes.
- Then turn the multivarker on the "Heating" mode for another 7-10 minutes.
Bulgur in cosmetology
Useful properties of this cereal are used not only in cooking, but also in cosmetology:
- Facial and body scrubs.
- Together with a variety of oils, bulgur is used to massage problem areas.
- Porridge with honey and egg is an effective mask for the face, which has a rejuvenating effect, slowing the aging process.
Bulgur can not be used by people whose body does not perceive gluten.
In addition, cereals are not recommended for people with gastrointestinal diseases, especially during periods of exacerbation.
Since Bulgur is a high-calorie product, you need to know the measure, otherwise all excess will necessarily be deposited on the waist and hips.
If there is an allergy to cereals, this product is also not recommended.
Doctors do not recommend eating bulgur in the presence of any inflammatory processes in the body.
You can start groats for children from 1.5 years old.
With what not to combine bulgur
The product is not recommended to combine with potatoes, eggs, cabbage and beets. Also, you do not need to abuse with dried fruits while baking with bulgur, this can provoke bloating and flatulence.
Cooks do not recommend combining the product with tarragon, as this spice breaks the nutty taste and makes the dish bitter.