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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Anlarm and JennPB. Actually, Anlarm, the broth is should be about in the middle. I like the...