Bulgur with Arabic Chicken

In visiting the young Syrian family in their new apartment, I was shown all the new bulk products, rice, bulgar, spices that was purchased at an Arabic Store in our city.  I was amazed how many of the spices she uses can be bought in such large bags. 

This time I was introduced into the use of Bulgur as a side dish and  Parsley Salad or 

Tabbouli / Tabouli / Tabbouleh Salad

Bulgur wheat is a whole wheat grain, high in fibre, low in calories that has been cracked and partially pre-cooked. 

In her shopping trip to the Arbaic store, she had three types of Bulgur wheat that require different cooking times as already partially cooked. 

A lot of the Syrian dishes seem to start the same, poaching the meat in water with many spices; such as bay leaves, cinnamon bark, cardamon pods and pre packed Arabic mixed spices and white onion.  

To day, chicken thighs that were frozen were added to cold water and poached.  The chicken was taken out when cooked and fried in hot mazola oil.  The stock that was made from poaching the chicken was used to cook the Bulgur #3 which is coarse. The bulgur was cooked on the stove top in a pot with a covered lid.  More spices like the Arabic pre mixed spices, turmeric and curry were added. 

The poached meat was then sautéed in Mazola oil.

Bulgar #3 cooking in the Chicken broth 

The setting of the table for this meal was most attractive with the Pita folded in half and tucked under the plate.