chicken with bulgur and salat - carotte in tomato sauce

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chicken fillet - film

The meat of the chicken, also called "chicken", is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world.

Burghul (also bulghur, burghul or bulgar) is a cereal food made from the groats of several different wheat species, most often from durum wheat.

It is most common in European, Middle Eastern, and Indian cuisine.

The word bulgur is of Turkish origin. en.wikipedia.org/wiki/Bulgur

The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals with a population of more than 24 billion - there are more chickens in the world than any other species of bird.

Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.

The meat of the chicken, also called "chicken", is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world.

Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, and chicken rice. Chicken is also a staple of many fast food restaurants.

Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken. There are two fillets in a chicken, and they are each a few inches long and about 1 inch or less wide. They lie under the main portion of the breast just above the ribcage around the center of the sternum. They are separated from the main breast by filament.

Chicken fillets are very popular in supermarkets in many countries.

Bulgur Bulgurweizen, auch: Boulghour, Bulghur  ist ein vorgekochter (hydrothermisch vorbehandelter) Weizen (Parboiled).

Nach der anschließenden Trocknung wird die freigelegte Kleie mechanisch entfernt. Danach wird das Korn grob oder fein mit einem Grützeschneider geschnitten.

Er wird hauptsächlich aus Hartweizen hergestellt und ist ein Hauptnahrungsmittel in der Türkei und im Vorderen Orient.

Bulgur kann z. B. wie Reis mit verschiedenen Zutaten (Gemüse und/oder Fleisch) gekocht werden. Auch kann er ähnlich wie der Couscous in Nordafrika, gedämpft oder nach Einweichen ohne Kochen, als Taboulé oder als Kısır (Bulgursalat) verzehrt werden. Bulgur ist ebenfalls eine wichtige Zutat für das Gericht Çiğ Köfte (rohe Hackfleischklößchen), das insbesondere im Südosten der Türkei verbreitet ist.

http://de.wikipedia.org/wiki/Bulgur