"I think bulgur could have well been a staple ingredient of Mediterranean cultures in the past," Valamoti said. "It is very nutritious and easy to make a meal out of it throughout the year, once it is prepared." She explained that the early southeastern Europeans must have gathered it in the summer, when they could have dried it under the hot sun. Such early, simple preparations passed down through the generations, leading to dishes still enjoyed in the region and other parts of the world today. "Bulgur and trachanas (preparations often consisting of ground grain mixed with milk or yogurt) were staple foods of Greek people until very recently," she said, adding that Arabic cooks "make the wonderful tabouleh salad with bulgur," and that other sophisticated recipes using the grain later emerged. Stefanie Jacomet, a leading archaeobotanist at Basel University's Institute of Prehistory and Archaeological Science in Switzerland, told Discovery News that "until now, simply almost nothing was known about this," explaining that this latest study is the first to explore ancient cooked cereal in such detail. Other researchers have, however, analyzed early evidence for bread-making in the same regions. The first known bread predates the cereal, so it's possible the ancients enjoyed some toast with their hot, cooked bulgur. Valamoti is currently working on a book that will describe early cooking methods and recipes, all of which are coming to light thanks to high-tech equipment and analysis methods. Her family doesn't seem to mind the extensive research. "My daughter loves bulgur," Valamoti concluded. Related Links: Co-author Mustafa Bayram's "Bulgur: The Product of Ancient World and Mystery" Co-Author Delwen Samuel's Research on Ancient Grains |
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