Firik bulgur is one of the most delicious food ingredients brought to the world by the Levantine cuisine (the cuisine of the region formed by countries in the coast of Eastern Mediterranean). To obtain firik bulgur, in its most primitive form, green wheat ears are cooked on embers and then hand crumbled and the wheat grains are collected. But I do not think that the firik bulgur we buy from the supermarkets today is made in this way. Still, even in its modern form, it is quite delicious.
When cooked alone, it does not fully absorb the water, so it needs some classic bulgur support. Since I love bulgur very much, I have no complaints about it. I use one to one amount. But if you wish, you can also reduce the amount of bulgur (along with the amount of water, of course).
There are many different recipes for firik bulgur. Especially the one with chopped beef and green lentils are very popular. Since I know that my followers keep boiled chickpeas in the freezer like me, I wanted to share with you the most practical version with chickpeas today. But if you want to make it with chopped beef and green lentils, you can take a look at the recipes for bulgur pilaf with green lentils and bulgur pilaf with meat and proceed by including the relevant steps in this recipe.
- 1 cup of firik bulgur,
- 1 cup of coarse bulgur,
- 1.5 cups boiled chickpeas,
- 1 onion,
- 4-5 tablespoons of olive oil,
- 1 tablespoon of pepper paste,
- 4.5 cups of hot water,
- Wash and drain the bulgurs,
- Heat the oil in a saucepan and add the finely chopped onions and stir fry until soft, stirring frequently,
- Add pepper paste and stir fry until smells good,
- Add the bulgurs and mix,
- Add the water and salt, mix again, cover and cook on low heat until it absorbs almost all the water,
- Add the boiled chickpeas, mix and cook until the water is completely absorbed.
Enjoy your meal…