Bulgur Pudding With Honey and Dates
Recipe: #9543
May 11, 2013
Categories: Breakfast, Desserts, Puddings, Bulgur (cracked wheat), Walnut, Dates, Eastern European, Jewish, 5-Minute Prep, Brunch, Hanukkah, Gluten-Free, No Eggs, Vegetarian, more
"From: Whole Grains Every Day, Every Way by Lorna Sass. Adapted from a Jewish dessert. Quote: 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."
Original is 6-9 servings
Ingredients
Nutritional
- Serving Size: 1 (118.7 g)
- Calories 332.9
- Total Fat - 14.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 4.5 mg
- Sodium - 153.4 mg
- Total Carbohydrate - 48.5 g
- Dietary Fiber - 8.4 g
- Sugars - 23.8 g
- Protein - 8.2 g
- Calcium - 95.7 mg
- Iron - 2.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 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.
Step 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.
Step 3
Stir in the walnuts, dates, and currants.
Step 4
Sweeten with additional honey, if desired.
Step 5
Serve warm in bowls.
Step 6
Top with a scoop of ice cream, if you wish.
Step 7
Option: Bulgur-Date Pudding Cake:
Step 8
Pour the hot pudding into a buttered 8-9 inch square pan.
Step 9
Cool it to room temperature.
Step 10
Cover with plastic wrap and refrigerate for at least 3 hours.
Step 11
Cut the pudding into 6 or 9 portions and set them on plates.
Tips
- Another Option, Hazelnut-Fig Pudding:.
- Use hazelnuts instead of walnuts and figs instead of dates.
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