Bulgar Wheat with Herring
Ble ak Aranso - Blé au Hareng
by Mirta Yurnet-Thomas
The Lebanese who settled in Haiti during the early nineteenth century brought bulgar wheat with them. This grain was quickly adapted by Haitians and used to make dishes like the one illustrated here. Dominique Thomas makes this dish at home from time to time.
Yield: 4 servings
1 tablespoon oil
1 tablespoon ground spices
½ onion, minced
2 garlic cloves, crushed and minced
1 dried or smoked herring fillet, cut in small pieces
1 teaspoon salt
1 cup bulgar wheat, rinsed in cold water.
Heat oil. Add ground spices, onion, garlic and herring and stir-fry on medium heat for 2 minutes. Add 2½ cups water and salt and bring to a boil. Add bulgar wheat and boil in 3 cups water until water evaporates (approximately 20 minutes). Stir, lower heat, and cook, covered, for 30 minutes. Stir before serving.
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