The market · Grains and flours · The Middle East
Bulgur
Wheat that's been parboiled, dried and cracked — it only needs soaking.
nutty
What to do with it
LevantineTabboulehA salad of parsley — mostly parsley — with tomato, mint, spring onion and a little bulgur, dressed with lemon and olive oil.No one here has made it yetLevantineKibbehFine bulgur pounded with lean lamb and onion into a paste, shaped around a filling of spiced mince and pine nuts and fried — or baked in a tray, or eaten raw.No one here has made it yetKitchens that keep it in
Lebanon, Syria, Palestine and JordanLevantineThe cooking of the eastern Mediterranean: olive oil, lemon, tahini and herbs, eaten as a spread of small dishes to share.11 classicsTurkey — Anatolia and Thrace, between the Black Sea and the MediterraneanTurkishKebabs off the charcoal, yoghurt with nearly everything, vegetables slow-cooked in olive oil and pastry rolled thin as paper — the cooking of Anatolia and the Ottoman table.10 classics