Bulgur is a Mediterranean product made from cooked, dried and crushed wheat grains. The Bulgur is mentioned in the Bible and some believe that the lentil stew that Jacob gave to Esau in exchange for the firstborn rights is Majadra, a stew of lentils and Bulgur.

In the markets you will find two main types of Bulgur: coarse and shredded. The coarse is cooked and the thin is soaked in water and not cooked. This is the coarse Bulgur.


The most famous dish of coarse Bulgur is Kube: Bulgur dough dumplings stuffed with meat and fried or cooked in soup. It is good to use as a filling for vegetables or chicken.
I highly recommend making Majadra from it: chop an onion and fry it slowly in plenty of olive oil until golden. At the same time, cook black lentils with water until they soften but are not crushed. When ready, add the lentils (without water) to the onion and oil. Add Bulgur and mix well. Add a little water, cover and cook for 15 minutes on small heat. If necessary, add salt (usually not needed). I like to serve the Magadra with yogurt or a Labaneh and a tomato salad.



coarse Bulgur. 500Gram

  • Keep in a cool dry place for up to six months. It can be stored in the freezer for another six months.

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