Reviewed: Jul. 6, 2011

This is such a simple dish, I was surprised at how yummy it is. I did throw in a little extra seasoning: some thyme, turmeric, and ground coriander seeds, a snitch of cumin, and some fresh garlic sauteed with the onion.

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Reviewer:

Rhea

Home Town: New Orleans, Louisiana, USA

Reviewed: Mar. 19, 2011

I did not care for this recipe.

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3 users found this review helpful

Reviewer:

Amanda

Cooking Level: Intermediate

Living In: North Branch, Michigan, USA

Reviewed: May 24, 2008

Anlarm and JennPB. Actually, Anlarm, the broth is should be about in the middle. I like the raito of broth to bulgur at 2:1. It shouldn't be tender or mushy but firm and chewy. More so than say converted rice. BUT if you like it... GREAT! and Jenn, really, it needs the butter if not to brown the meat to give it that wonder full carmelization full of flavor and appearence then the butter flavor for the bulger (bughlur in Armenian). Again, however, if you like it that way... GREAT! It might be said now that bulgur is high in protien and bran and soooo yummo. My non-Armenian wife and Asian decent buddy live for this when I make it (my family recipe coming soon so look for it. Authentic and easily made in a rice cooker). Geddamame, I feel bad for you. This stuff is great no matter how you throw the dice. Tabbulli is GREAT! Good stuffing for roasted chicken with herbs, shallots, garlic etc.

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9 users found this review helpful

Reviewer:

KELARJIAN

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Jul. 30, 2004

I use canned tomatoes instead and this recipe is one of my kids favorites. Doubles well but stir throughout.

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6 users found this review helpful

Reviewer:

Heather M Howard

Cooking Level: Intermediate

Living In: Harrison, Arkansas, USA

Reviewed: Aug. 15, 2003

I have made this recipe several times with beef or lamb, adding some herbs to complement the meat (usually Italian seasoning with beef and rosemary etc. with lamb). I put everything in a casserole dish in a moderate oven for an hour or so, adding the bulgar 30 minutes before we want to eat. Most of the time I don't even bother to brown the meat (saves on all that butter) and I always use tinned tomatoes. Easy and delicious!

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Reviewer:

JennPB

Reviewed: Feb. 25, 2003

I think you have to be a real fan of bulgur to enjoy this meal. I had never used it before and so was surprised at how awful it tasted. Could find nothing good about it. Sorry.

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2 users found this review helpful