Eirkorn wheat, or siyez wheat in Turkish is among the most popular super foods recently. Although I have doubts that a product that is said to be so rare can really meet this demand, it is without a doubt my duty to meet the increasing demand for recipes made with eirkorn products.
The reason why eirkorn wheat is so accepted is that it is not genetically modified, its gluten rate is low (but it still contains gluten and is not suitable for people with celiac) and it is digestive system friendly. While wheat has these features, bulgur made of it has not less featured. Eirkorn bulgur is also considered to be healthier than other bulgurs.
The appearance of eirkorn bulgur is slightly different from the others. It is not a chubby grain like the thick bulgur we know, but a finer long grain. Even though it gives the impression that it will be cooked in a shorter time by looking at this image, it does not. It requires the same amount of water and time.
I cannot say that there is an obvious difference in flavor. If you attach great meanings to eirkorn bulgur and believe that it is very special, you will surely think that its flavor is also unique. But when I taste objectively, there is no big flavor difference from the bulgur we know. You can clearly feel that you are eating something else only because it is smaller grained.
How to Cook Eirkorn Bulgur?
You do not need special recipes to use eirkorn bulgur. You can use eirkorn bulgur in every dish you use bulgur (see zuchini dish with bulgur) and in every pilaf (see bulgur pilaf). In fact, the biggest purpose of sharing this recipe was to share this information. Because the recipe is not different from my other bulgur pilaf recipes.
Enjoy the recipe…
- 1 cup eirkorn bulgur,
- 1 onion,
- 1 green pepper,
- 2 medium tomatoes,
- 4 tablespoons of olive oil,
- 1 tablespoon tomato paste,
- 2 cups of boiling water,
- Chop the onion finely,
- Heat oil in a large pan,
- Add into the chopped onion and stir fry until half tender,
- Add the chopped pepper and stir fry until soft,
- Add the tomato paste and fry until it smells good,
- Add the chopped tomatoes and stir fry until soft,
- Add the washed and drained bulgur and mix well,
- Add the water and salt, cover the lid and cook until bulgur absorbs all the water.