“Bulgur” is a word of Turkish origin that refers to a food made by cooking wheat grains, and it is very common in various dishes from the Middle East, the Maghreb, and the Balkans. This time, we’re going to give it a sweet twist with chocolate, using it as a base ingredient to make one of the most traditional sweets in Spanish cuisine: turrón (nougat).
Ingredients (serves 6–8)
- 200 g dark chocolate (70%)
- 80 g fine bulgur
- 20 g walnuts
- 200 ml whole milk
- 150 g sugar
- 10 g cocoa powder
- 5 g cinnamon
- 15 g butter
- 10 g olive oil
- 10 g raisins
- 10 g apricots
- 10 g sesame seeds
Preparation
Sauté the walnuts in a saucepan with olive oil until they change color. Add the bulgur and stir everything well with a wooden spoon over low heat, making sure it doesn’t stick, for approximately 10 minutes.
When the bulgur has turned slightly brown, add the milk, sugar, and cocoa, mixing everything well, and then cover it.
Let the mixture simmer over low heat until the milk has completely evaporated. When the milk has evaporated, turn off the heat and add the butter and cinnamon, stirring well.
Once it has cooled slightly, add the chopped chocolate. Stir everything so that the chocolate mixes well with the bulgur.
To make the nougat bar, line a small box or a mold with parchment paper. Spread a few raisins, apricots, sesame seeds, and walnuts over the bottom of the box/mold, and pour the chocolate mixture on top. Using a spoon, press down so the chocolate takes the shape of the mold.
Let it set in the fridge for about 5–6 hours. After this time, remove the parchment paper, and your delicious chocolate nougat with bulgur is ready.
Enjoy!
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Edited and reviewed by:
Pablo Gómez is a specialist in Turkey and has been editor-in-chief of Hispanatolia since 2011. He has been analysing current affairs and geopolitics in Turkey and the surrounding region since 2006.
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