RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Bulgur Pudding, Sephardic: Prehito - pareve
In "The World of Jewish Cooking (Simon & Schuster, 1996)," Gil Marks gives this recipe, which he says is traditional for Tu b'Shevat and Succot. Prehito ~~~~~~~ Sephardic Bulgur Pudding 6 to 8 servings 1 cup medium bulgur 3 cups water pinch of salt 1/2 cup sugar or honey 1 cup coarsely chopped walnuts or almonds 1/2 cup dried currants or raisins 1/4 cup chopped dates (optional) 1 teaspoon ground cinnamon 1. Combine the bulgur, water, and salt in a medium saucepan. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, until the liquid is absorbed and the bulgur is tender, about 30 minutes. If necessary, continue cooking uncovered until the liquid is absorbed. 2. Remove from the heat and fluff with a fork. Stir in the remaining ingredients. 3. Spoon into a 9-inch-square baking dish and refrigerate until chilled. Variation: Baked Prehito: Before transferring to the baking dish, add 1 lightly beaten egg, and bake in a 350-degree oven for 40 minutes. Ruth
