Don't all look so shocked. It's called a s*l*d but it's really more of a porridge. It's a lovely light carbohydrate substrate inna North African–middle-eastern vein, great as a side dish, brilliant at barbecues.
Now that the hot weather is quite definitively over (awesome timing with this challenj, O mighty mod), I feel comfortable sharing my secrets with you all. Hence this recipe. The key to this s*l*d, as with all s*l*ds, is to introduce as much meeeeat as possible. So use the good chicken stock. Boil dem bones. I keep my chicken stock frozen in ice cube bags and pop out a few cubes whenever I need some.
Note to Americans and other aliens: bulgar wheat, often spelled bulgur wheat, is what I believe the Yanks call
Bulgar wheat s*l*d
- 250g bulgar wheat (half a pack)
- half an onion, diced fine
- a red pepper, diced (I like it very fine; also, I used the sweet pointed kind)
- handful of garlic cloves, chopped
- a couple or three green birdseye chillies, chopped (and you'd better cut them onna bias, too)
- ½ litre chicken stock
You gonnae dae:
- Soften the onion, pepper, and garlic inna frying pan, low to medium heat. Take off the heat when they're done.
- Meanwhile, cover the bulgar wheat with stock inna saucepan and bring to a simmer.
- Panic and keep adding more water to the saucepan every time it looks like it might ever dry out one day. This step is optional.
- The wheat is done when it's just tender but a bit al dente—you want the slightest hint of a pop still there when you bite into it—and all the liquid is absorbed. Kinda like cooking rice on the hob.
- Stir through the softened veggies and the chillies.
- Stir through the zest and juice from a lime.
- It might need salt, depending on the kind of stock you used and your current electrolyte balance. I'm fighting off the flu so I added a shitton.
Best served warm but not hot, with the barbecued meats placed on top so all the meaty juice goodness seeps through.
It's better the next day (warmed slightly). I think the lime juice helps break it down a bit.