Bmx Shop In Abu Dhabi

Pligouri or bulgur with vegetables briam

Sunday it rained a lot but by Monday the sun is warm and returned to spend! beautiful days, warm, incredibly blue sky with a call for a kitchen allegra e primaverile!
Circa un mese fa è finito nel carrello del supermercato un sacchetto di pligouri o bulgur, come ho scoperto viene anche chiamato fuori dalla Grecia. L'ho mangiato qualche volta a casa di amici ma nella mia cucina non era mai apparso! Non avevo la più pallida idea di come cucinarlo: dovevo metterlo a bagno tutta la notte? Oppure cuocerlo per 2-3 ore come i legumi secchi?

Da Wikipedia:

Il bulgur (denominato anche bulghur , boulghour , boulgour , boulgoul , boulghoul , bulghul or bulgul ) is a food made from wheat full, wheat sprouts, undergoing a particular process. The grains of wheat are steamed and dried, are ground and then reduced to small pieces and is very popular in the Middle East .

If you want to investigate here's the link .

Anyway, I decided to prepare! Also from the link above I learned how to cook, then I thought I'd dress it with the vegetables and combine it with inevitable briam feta. Very good! The next time I'll try the salad version! But look a little 'because a glass has come out much to eat all week;)

For 3-4 people:

pligouri 1 cup (180 gr)

1 aubergine 1 red pepper

1 potato 1 zucchini 1 small onion red

½ clove garlic 1 tomato (I had none and I used 1 teaspoon of concentrate)

mint, parsley, oregano too if you like

salt, pepper, extra virgin olive oil

cheese feta to taste

After cleaning and washing the vegetables, cut them into cubes, but we separate the eggplants that we will put in salt for an hour.

In a baking dish pour 2-3 tablespoons of olive oil, then onion and garlic finely chopped, well washed salt from the eggplant and the rest of the vegetables, the tomato is also cut into cubes, or concentrate. We combine the mint and parsley finely. Salt, pepper and a glass of water or broth. Bake in convection oven at 180 degrees for about an hour, stirring occasionally and adding liquid if too dry. When cooked, however, must be a little 'brown and completely dry except for oil.
Meanwhile, soak in cold water for half an hour the pligouri. Rinse very well, cook with 2 cups of water for 15-20 minutes and then leave it covered until all liquid is absorbed. Season the vegetables with

briam very hot and if you like, with the ubiquitous feta cheese crumbled over.