I’m always a little over-whelmed by the multitude of grains, rices and dried pulses at our local Turkish grocer. An aisle piled high with bags of different sizes and shapes seems to stretch as far as the eye can see. It’s like looking into the store house of Suleiman the Magnificant’s army.
All these exciting things to play with and what do I do? I reach for the cous cous or red lentils every time. Until about a year ago, in a fit of bravery, I branched out and grabbed a bag of coarse bulgar wheat. I’ve always enjoyed the creamy toothsome grains in restaurants but had assumed it would be a faff to cook. How wrong I was. Continue reading
