Sample text for Whole grains every day, every way / Lorna Sass.
Bibliographic record and links to related information available from the Library of Congress catalog
Copyrighted sample text provided by the publisher and used with permission. May be incomplete or contain other coding.
Bulgur Pudding with Honey and Dates
I have adapted this earthy, comforting bulgur pudding from Gil Marks’s The World of Jewish Desserts. According to Marks, it is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot.
This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast.1 cup fine bulgur
Serves 6 to 8
1 cup 2% milk
1/4 to 1/3 cup honey, to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup walnuts, toasted and chopped
1 cup pitted dates, chopped
1/3 cup dried currants or raisins
Ice cream or sweetened whipped cream, for garnish (optional)
Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
Stir in the milk, 1/4 cup honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce the heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes. Stir in the walnuts, dates, and currants. Sweeten with additional honey, if desired. Serve warm in bowls. Top with a scoop of ice cream, if you wish.
For a more coarsely textured pudding, use medium bulgur instead of fine. Instructions and cooking time remain the same.
Library of Congress subject headings for this publication: