Fragrant bulgur
2 servings
30 minutes
Aromatic bulgur is a classic dish of Turkish cuisine that delights with its rich texture and deep flavor. Bulgur soaked in the aromas of chicken broth, tomatoes, and oregano gains softness and tenderness, while its light nutty note is revealed through roasting in butter. Paired with a creamy poached egg, the dish transforms into an exquisite gastronomic masterpiece. Topped with parmesan, it acquires additional zest and richness. This dish is perfect for both breakfast and a cozy dinner, offering warmth and enjoyment of Eastern traditions. In Turkey, bulgur is often served as a side to meat or vegetables, but in this preparation it becomes a complete, hearty, and refined culinary delight.
1
Let's start with preparing bulgur. Heat the broth, bring it to a boil, and leave it on a turned-off warm burner. Heat a deep pan over medium heat, melt butter in it, add bulgur (without rinsing, otherwise you'll wash away the starch needed for the dish) and oregano. Mix the bulgur well to coat it in butter and sauté for two minutes, stirring. Pour in part of the broth (the amount is quite conditional, as it depends on the bulgur, cooking temperature, broth, etc. If there isn't enough broth, which is unlikely, you can add hot water). After the first part of the broth is absorbed, add the next part along with the tomatoes and their juice. Cook, stirring and periodically adding broth, until the bulgur is tender. All the broth should be absorbed, and the dish should not be liquid.
- Chicken broth: 350 ml
- Butter: 15 g
- Bulgur: 200 g
- Dried oregano: 1 teaspoon
- Chopped tomatoes in their own juice: 150 g
2
While you prepare bulgur, start making poached eggs (inexperienced cooks should do this after the bulgur is ready and just reheat it when assembling the dish). Bring a pot of water to a boil (enough like for cooking pasta), then reduce the heat to low: the water should not boil, but maintain temperature. Add salt (half a teaspoon) and vinegar. If you don't have white wine vinegar, use regular table vinegar (only 1 tablespoon), red wine vinegar, rice vinegar, or at least lemon juice. Once the water preparation is done, crack an egg into a bowl and gently pour it into the pot close to the water. Many who have poached eggs face issues with egg white strands. You can trim them with kitchen scissors after cooking or do this: before cooking, pour the cracked egg into a fine sieve; all the loose egg white will drain away, leaving only the firm part. The eggs must be very fresh. Cook for 3-4 minutes, then remove with a slotted spoon and place in cold water, possibly with ice cubes.
- Salt: to taste
- White wine vinegar: 2 tablespoons
- Chicken egg: 2 pieces
3
Almost ready! Now just place a portion of bulgur on the plate, top it with a poached egg, and optionally sprinkle with parmesan.
- Grated Parmesan cheese: to taste