Middle-Eastern Bulghur Pudding
15-25 minutes total, depending on type of bulghur used
Serves:
Bulghur is cracked wheat. It’s often used in a delicious salad called Tabbouleh, but here it’s given an aromatic, Middle-Eastern sweet twist! It is also nice served with plain dairy-free yoghurt or dairy-free cream, such as Alpro or Oatly..
Ingredients:
- 225g/8oz bulghur wheat, fine or coarse
- 240-480mls/8-17fl oz boiling water - use the lower quantity for fine bulghur, higher for the coarser variety
- 4 whole cardamom pods
- ½ tsp cinnamon
- Zest of 1 lemon
- 1 handful raisins
- 1 handful chopped unsulphured apricots
- 1-2 tbsp agave, maple or date syrup
- A few drops of orange flower water (sold in health or ethnic food stores/delis – use orange juice if you can’t obtain this)
- To serve: toasted slivered almonds and/or fresh orange slices
Method:
1. If using fine bulghur, soak it in a bowl with the lowest quantiy of boiling water given.
2. Cover and leave for 10 minutes, or until it is cooked. Add all other ingredients except orange flower water and syrup.
3. If using coarse, put it in a saucepan
4. With the higher quantity of boiling water and cook until soft, adding ingredients as above - about 15-20 minutes.
5. When the bulghur is cooked, add orange flower water and syrup.
6. Mix in well and serve in bowls.
7. It looks nice with a garnish of fresh orange or a sprinkling of toasted nuts.
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