{"id":55,"date":"2018-08-22T22:07:48","date_gmt":"2018-08-22T22:07:48","guid":{"rendered":"http:\/\/blog.pajh.org\/recipes\/?p=55"},"modified":"2018-08-22T22:11:34","modified_gmt":"2018-08-22T22:11:34","slug":"bulgar-wheat-sld","status":"publish","type":"post","link":"https:\/\/blog.pajh.org\/recipes\/2018\/08\/22\/bulgar-wheat-sld\/","title":{"rendered":"Bulgar wheat s*l*d"},"content":{"rendered":"

Don’t all look so shocked. It’s called a s*l*d but it’s really more of a porridge. It’s a lovely light carbohydrate substrate inna North African–middle-eastern vein, great as a side dish, brilliant at barbecues.<\/p>\n

Now that the hot weather is quite definitively over (awesome timing with this challenj, O mighty mod), I feel comfortable sharing my secrets with you all. Hence this recipe. The key to this s*l*d, as with all s*l*ds, is to introduce as much meeeeat as possible. So use the good chicken stock. Boil dem bones. I keep my chicken stock frozen in ice cube bags and pop out a few cubes whenever I need some.<\/p>\n

Note to Americans and other aliens:<\/i> bulgar wheat, often spelled bulgur wheat, is what I believe the Yanks call cracked wheat<\/q>.<\/p>\n

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Bulgar wheat s*l*d<\/h4>\n

You gonnae need:
\n\"Mise<\/a>
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