Bulgur Pudding With Honey and Dates |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 9 |
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From: Whole Grains Every Day, Every Way by Lorna Sass. Adapted from a Jewish dessert. It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot. This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast. Ingredients:
1 cup fine bulgur (medium bulgur for a more coarsely textured pudding) |
1 cup 2% low-fat milk |
1/4-1/3 cup honey, to taste |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1 cup walnuts, toasted and chopped |
1 cup pitted dates, chopped |
1/3 cup dried currants or 1/3 cup raisins |
ice cream (optional) or sweetened whipped cream, for garnish (optional) |
Directions:
1. Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
2. Stir in the milk, 1/4 cup of honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.
3. Stir in the walnuts, dates, and currants.
4. Sweeten with additional honey, if desired.
5. Serve warm in bowls.
6. Top with a scoop of ice cream, if you wish.
7. Options:
8. Bulgur-Date Pudding Cake:
9. Pour the hot pudding into a buttered 8-9 inch square pan.
10. Cool it to room temperature.
11. Cover with plastic wrap and refrigerate for at least 3 hours.
12. Cut the pudding into 6 or 9 portions and set them on plates.
13. Hazelnut-Fig Pudding:.
14. Use hazelnuts instead of walnuts and figs instead of dates.
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