Inspired by Iraq’s spice traditions, this drink is made by pressure-cooking bulgur, then simmering it with ginger and black pepper and straining it. The concentrate can be stored in the freezer and diluted before serving.
Rinse the bulgur and grate the ginger.
Add the bulgur, ginger, black pepper, and water to the pressure cooker. Cook at high pressure for 15 minutes.
Pour the mixture through a fine-mesh sieve and discard the solids.
Add the honey and stir. Pour into freezer-safe containers.
Do not open the pressure cooker before releasing the steam. Contains gluten from bulgur.
Bal bulamadığım için hurma pekmezi kullandım, tatlılığı benzer oldu ama rengi biraz daha koyu bir kahverengiye döndü. Zencefilin acılığını dengelemesi açısından yine de işe yaradı.
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