Bulgur porridge with dried fruits and honey

6 servings

20 minutes

Here bulgur is treated like rice when making risotto: first it is kept in a simmer, combined with butter in a frying pan, and then water is added to it and it is simmered.

Energy value per serving

• Calories: 555.8
• Proteins: 12.5g
• Fats: 19g
• Carbohydrates: 77.3g

Ingredients

• Bulgur: 400 g
• Dried apricots: 200 g
• Dried cherries: 50 g
• Raisin: 100 g
• Lemon: 1 pc
• Pistachios: 50 g
• Butter: 100 g
• Honey: 2 tbsp
• Salt: to taste

Cooking steps

1. Melt butter (50 g) in a deep saucepan and sauté bulgur on low heat for two minutes, stirring constantly. Add water to the bulgur up to one or two fingers, add salt, and cook for ten to twelve minutes.

   Required ingredients:

   • Butter: 100 g
   • Bulgur: 400 g
   • Salt:  to taste

2. Melt butter in a pan and fry the dried fruits, soaked for several hours and chopped into small pieces. Fry for three minutes, then add lemon juice, pistachios, honey, and simmer, stirring, for two minutes.

   Required ingredients:

   • Butter: 100 g
   • Dried apricots: 200 g
   • Dried cherries: 50 g
   • Raisin: 100 g
   • Lemon: 1 piece
   • Pistachios: 50 g
   • Honey: 2 tablespoons

3. Mix bulgur with dried fruits and pistachios and cook for another minute or two.

   Required ingredients:

   • Bulgur: 400 g
   • Dried apricots: 200 g
   • Dried cherries: 50 g
   • Raisin: 100 g
   • Pistachios: 50 g