The Bulgar Bugle

Turkey - potato - carrot - onion - cabbage — bulgar - whole wheat

So I took a cup of whole wheat flour, added a teaspoon of baking powder, 1/4 teaspoon salt, then 3/4 cup of yesterday’s soup (it was a thick, not a thin soup), plus 1/4 cup yogurt. 1 egg, and let it sit for about 20 minutes.  I heated up the deep fryer (bought for $2 at a garage sale) and dropped the mixture by spoonfuls into the batter and fried them until they were done.  Very tasty, kind of like a hush puppie.

Since the first batch was a success, I added some diced turkey (a farmer gave me a turkey recently, which I cooked last week).  Voila!  Turkey - potato - carrot - onion - cabbage — bulgar - whole wheat fritters!  If you fix these, people will write home to your mother and thank her for raising such a wonderful person.

The consistency of the batter, by the way, is thicker than a thick pancake batter, but it is not like a biscuit dough. 

I suppose if I added more yogurt, and made a runny batter, it would make “turkey - potato - carrot - onion - cabbage — bulgar - whole wheat” funnel cakes, but that will be an experiment for another evening.

It’s been a cold and damp day.  I helped deliver food parcels at 5 public housing locations today.  Got home tonight, no particular plans for supper.  It’s a Friday in Lent, so let’s see what I have.  Potatoes, carrots, cabbage. . . and bulgar of course.  So I shredded two carrots and chopped half an onion, and put them in the electric skillet with a dab of olive oil.  I put some water on to boil, added 1 cup bulgar, 4 finely chopped potatoes (unpeeled), and about half a head of finely chopped cabbage.  About then the onions and carrots were done, so I put them in along with some black pepper and garlic powder and once it was boiling, I turned it down to a slow simmer and read email and worked on the delivery lists for Saturday’s food deliveries to the poor.  After about an hour,  I checked the soup, it seemed ready, so I took the mixer and blended it up a bit, added some milk and shredded cheese, warmed it back up, and had a very satisfying and simple evening meal with some rye bread toast.

I’m thinking that Saturday the leftovers will make a nice sauce for a casserole.  The bulgar added a very tasty texture to the soup.