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Bulgur Pudding With Honey and Dates

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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."”
READY IN:
15mins
SERVES:
6-9
UNITS:
US

Ingredients Nutrition

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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