Thick, sweet and satisfying, this whole wheat porridge was easy for our ancestors to whip up whether at home or on the road. It makes a delicious and nourishing breakfast, a comforting snack on a winter’s night, or even a dessert at the end of a light meal.

Serves 4-6 (breakfast or dessert)

Ingredients

1 lb. wheatberries
3 cups water
2 cups milk
1/2 cup raisins
1/2 cup almonds or walnuts
cinnamon, honey

Directions

Rinse the whole wheat and bring to a boil with the water. Cover pot, lower heat to a simmer and cook 1/2 hour. Add the milk, raisins and nuts. Continue to cook till the wheat is crunchy-tender, about 30 minutes, depending on size and age of wheat. Prepare little dishes of cinnamon and honey for setting on the table. Pour the wheat porridge into a casserole dish, or spoon it into separate bowls, and serve. Let guests add their own ground cinnamon and honey to taste.

Perhaps it was the hunting season, and the young shepherd boy was out with his flocks in the hills. His provisions were few — flour, oil, salt and water from a nearby oasis. Chancing upon a quail’s nest, he made off with its precious contents. And back at the oasis, he may have come up with this original dish.

Serves the shepherd and three of his comrades:

Ingredients

2 cups whole wheat flour
3 quail eggs, or 1 medium hen’s egg, beaten
1/2-1 cup water
2 teaspoons salt
2 teaspoons olive oil

Directions

Fill a large pot or saucepan with water, bring to a boil and add 1 teaspoon salt. In a bowl, mix flour, quail or hen’s egg, remaining salt, and enough water to make a batter slightly thicker than one for pancakes.

Drop a few tablespoons of batter at a time into the boiling water, and boil for 10 minutes. Remove with a slotted spoon and transfer to a bowl.

To serve: Add to porridge, or fry in samneh/butter till brown and crispy.

Cracked wheat-based Bulgar Rolls could possibly be the precursor of the modern day Kubbeh, popular in Syrian homes throughout the world. While most kubbeh is made by working the bulgar (usually with meat) until it naturally adheres to itself, this vegetarian version is particularly easy and tasty both as hors d’oevres and main dish material.

Yield: 24 medium-sized rolls

Ingredients

2 cups finely ground bulgar wheat, rinsed and drained
4 cups water
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons cumin
1/4 teaspoon ground cardamom (optional)
1-1 1/2 cups whole wheat flour
1/2 cup raisins
1 medium onion, chopped

Directions

Place the bulgar, water, olive oil and salt in a pot. Bring to a boil, and skim off any foam or particles that float to the top. Lower heat to medium and cook until water is absorbed, about 5-8 minutes. Stir occasionally, to prevent bulgar from sticking to the bottom of the pot. Remove from heat and stir in 1 teaspoon cumin. Let cool until bulgar can be easily handled. Add the flour and knead with the hands, pressing against the sides of the pot, until the mixture easily sticks together and is firm enough to form rolls. Set aside.

Heat enough olive oil to cover the bottom of a small skillet. Fry the onions till golden brown. Add the raisins and cook an additional minute, stirring constantly. Cool. Stir in the other teaspoon of cumin and the ground cardamom, if desired. Mix well. Form the bulgar mixture into 24 elongated rolls, wetting your hands in cold water occasionally to aid the process. Holding one roll in the palm of the hand, and using the index finger of the other hand, make an indentation along the length of the roll, leaving space at the top and bottom.

Place a scant teaspoon of the onion-raisin filling along the indentation, and seal by pinching the sides together. Roll between the palms of the hands so that the roll is again uniform. Patties or burgers may also be made if desired: Make a ball, form a whole in the center with your index finger, add filling, close up and flatten.

Place on a greased baking sheet and bake in a preheated 350F oven 35-45 minutes, till golden brown, turning once. Or if you prefer, fry in olive or sesame oil till browned on both sides.

Similar to the Lebanese “tabouli” , this salad combines grains and beans to form a protein quality like that of meat. The addition of greens adds chlorophyll and B vitamins, making this a wonderfully healthy dish.

Serves 4

Ingredients

1 1/2 cups bulgar wheat
1 1/2 cups warm water
1 cup cooked chickpeas, coarsely chopped
1 cup finely chopped green onion
1/2 cup chopped fresh parsley
1/4 cup finely chopped fresh mint
1/3-1/2 cup fruity olive oil
2 tablespoons wine vinegar

Preparation

Rinse bulgar well and mix with water. Let stand till water is absorbed. Drain and press out excess moisture. Mix with remaining ingredients, cover and chill thoroughly before serving.

Tags:

chick pea salad with cracked wheat, international chickpea recipe

Bulgar or bourgoul, is a cracked wheat product still very much in use in Israel today. Generally available in both fine or more coarsely ground varieties, the coarser ground is preferable for this recipe, though either type may be used.

Serves 4-6

Ingredients
2 cups rough cut bulgar wheat
2 cups water
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 tablespoons chopped mustard greens
3-4 cloves garlic, mashed and minced
6 tablespoons chopped almonds or olives
1 large leaf chicory or red-leaf lettuce, chopped

Directions

Rinse and soak the bulgar in the water till absorbed. Drain and press off excess water. Mix with rest of ingredients and serve immediately, or chill, covered, till serving time.

Note: Using hot water will cut down on soaking time.