Mint Bulgur
Ingredients
- 250 gBulgur wheat
- 500 mlMineral water
- 1 pcYellow onion (finely minced)
- 1 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcMint fresh (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Fluffy, distinct bulgur grains infused with the vibrant freshness of chopped mint. Olive oil adds a glossy finish and richness that balances the sharp citrus notes.
- 1
Heat olive oil in a sauté pan. Add the onion and garlic. Sweat without browning until the onion becomes translucent and fragrant.
- 2
Add the bulgur to the pan. Stir with a spatula to coat every grain with oil. The grains should become glossy and slightly translucent at the edges.
- 3
Pour in the mineral water and add a pinch of salt. Bring to a boil, then cover and reduce heat to a minimum. Cook until all water is absorbed and small steam holes appear on the surface.
- 4
Remove from heat, pour in the lemon juice and add the chopped mint. Fluff with a fork to separate the grains and prevent clumping. The grains should be distinct and tender.
Frequently asked questions
How do you get this dish right?
- Do not overcook the bulgur; it should maintain a slight bite.
- Chop the mint at the very last second to prevent it from oxidizing and turning black.
How long does this dish keep?
Keep for up to 3 days in an airtight container in the fridge. Excellent served cold as a salad the next day.
