Ingredients
| Measure
| Amount
|
Bulgur | 2 cups | |
Water | 16 cups | |
All-purpose
flour | 2 tablespoons | |
Water | 1/2 cup | |
Sugar | 2 tablespoons | |
Yogurt | 1/2 cup | |
Dry yeast | 1 teaspoon | |
Water | 1/4 cup | |
Sugar | 2 cups | |
Vanilla | 1 teaspoon | |
Cinnamon | 1 1/2
tablespoons | |
|
Instructions
Rinse and drain bulgur. Place in a large saucepan. Add
8 cups of water. Let stand overnight. Cook over low
heat for 2 hours or until very tender. Place into a food
processor container. Processor until creamy. Strain
thorugh a wire strainer or a fine sieve with a wooden
spoon. Put strained creamy mixture in a glass bowl.
Keep in refigerator. Place remaining bulgur in saucepan.
Add 6 cups of water. Cook over low heat for 1 hour.
Strain until coarse grains are left over strainer. Combine
pureed creamy mixture in a large glass bowl. Keep in
refigerator. Place flour in a small saucepan. Add water;
mix well. Cook over low heat until it is thickened,
stirring constantly. Boil gently for 1-2 minutes. Remove
from heat. Pour in a small bowl. Stir in sugar, cool
sligltly. Add
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