Recipe Corner: Old Fashioned Bulgur Raisin Pudding



1 cup fine bulgur (use medium bulgur for a more coarsely textured pudding)

2 cups water

Combine ingredients in a pot and bring to a boil; simmer over low heat for 10-15 minutes until water is completely absorbed.  Combine the cooked bulgur in a shallow baking dish with the following ingredients:

1 cup evaporated milk

1 cup water

Get the Mirror in your inbox:

1/3 cup sugar, or a little more

1 teaspoon cinnamon

Dash of allspice or nutmeg

1/2 cup chopped walnuts or almonds, to taste

1/2 cup golden raisins or dried currants (or any type of raisin)

Cover and bake in a 325° oven for 45 minutes.  Remove cover; stir and continue baking uncovered for 15 minutes.  Serve with half and half, whipped cream or ice cream.  Garnish with cinnamon, fresh diced fruit, chopped dates, pistachios, cranberries, or other dried fruit.

*The is one of the many treasured recipes published in the Armenian and Selected Favorite Recipes Cookbook by the Holy Trinity Armenian Apostolic Church Trinity Guild (now Ladies’ Guild) in 1970.  The cost for each cookbook is $20.00, including $5.00 for shipping.  Make check payable to: Holy Trinity Armenian Apostolic Church.  To order, contact:


Get the Mirror-Spectator Weekly in your inbox: