Sample Dishes from Turkish Cuisine
(Fermented Bulgur Refreshment)
|Bulgur||2 1/6 cups||325 grams|
|Water||20 2/3 cups||4150 grams|
|Flour||2 tablespoons||12 grams|
|Sugar||2 ½ tablespoons||450 grams|
|Yogurt||½ cup||125 grams|
|Dry yeast||¾ teaspoon||2.5 grams|
|Vanilla||2 ½ teaspoon||5 grams|
|Cinnamon||4 ½ teaspoon||9 grams|
Wash the bulgur,
drain and place in a large pot, add 12 cups water, cover and let stand overnight
at room temperature. Cook over low heat for about 2 hours. Place in blender and
process and then pass through a strainer and refrigerate. Return the bulgur
which is left in the strainer to the pot, add 7 ¾ cups of water and cook for
another hour over low heat. Pass through the strainer and place in the refrigerate.
Place the flour in a small saucepan and add 2/3 cups of water and cook over
low heat until thick, stirring constantly. Remove from heat, add 2 tablespoons
sugar and blend until the sugar melts. When cooled, add the yogurt. Melt the
yeast in a cup of water, let stand for 5 minutes and add to the yogurt mixture.
Let stand in warm environment for 30 minutes. Add the mixture with yeast to
the creamy bulgur and let stand at room temperature for 1-2 days, stirring occasionally.
Add the vanilla and the remaining sugar and stir well until they are wholly
dissolved. Serve, sprinkled with cinnamon. This refreshment can be kept in the
refrigerator for 2-3 days.
(in approximately one serving)
|Calcium ||29 mg|
|Zinc 1 mg|| |
|Vitamin A||6.9 iu|
|Vitamin C||- mg|
Instead of bulgur,
it can be prepared with millet or barley or a millet and bulgur combination.
A traditional refreshment, with a history which goes back to verly early times.