How to Make Bulgur Pilavi (A Nutritious Turkish Pilaf Recipe)

Updated on January 10, 2020
Loren's Gem profile image

I love Turkish recipes and I enjoy sharing them with others.


Bulgur pilaf, called "bulgur pilavi" in Turkish, is one of the many great nutritious and healthy pilaf varieties that have long been common Turkish favorites.

This wonderful dish is made mainly with bulgur, a quick-cooking form of whole wheat that is often confused with cracked wheat.

Bulgur is, in fact, whole wheat that has undergone a unique age-old process of cleaning, parboiling, drying, and grinding that has resulted into a quick-cooking form of whole wheat. This ancient process of turning wheat into bulgur had originated in the Mediterranean and has become an integral part of Middle Eastern cuisine for thousands of years.

In making bulgur pilavi, red tomatoes, onions, green peppers, olive oil, and other spices are usually added to make wondefully nutritious side dish.

In Turkey, bulgur pilav is usually served with any variety of meat dishes such as kofte (meatball), kebap (kebab), and any casserole dishes. Check out the recipe below to make a healthy and nutritious bulgur pilaf.

Preparing the ingredients.
Preparing the ingredients.


  • 1 cup bulgur, large grain
  • 1 medium onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 medium tomato, diced
  • 2 cups chicken or beef stock
  • 1 tablespoon butter
  • 1 ½ tablespoon tomato paste
  • 1 tablespoon extra-virgin olive oil (or any vegetable oil)
  • 1 teaspoon salt


  1. Heat oil in a pan. Sauté the onion and green pepper for a few minutes over medium heat until soft.
  2. Add tomatoes, butter, and tomato paste and season with salt. Stir.
  3. Pour in warm beef or chicken broth along with the bulgur. Stir thoroughly and bring to a full boil.
  4. Reduce heat to simmer and cover the pan as soon as the liquid starts to evaporate.
  5. Cook for about 15-20 minutes more or until bulgur is tender.
  6. Best served hot with grilled meat, chicken or any casserole dish.

Afiyet olsun.


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    • Sun-Girl profile image


      9 years ago from Nigeria

      Great article which i enjoyed the pics in here.

    • Loren's Gem profile imageAUTHOR

      Loren's Gem 

      10 years ago from Istanbul, Turkey

      Thanks for dropping by nifty@50! :-)

    • nifty@50 profile image


      10 years ago

      Very informative!

    • Loren's Gem profile imageAUTHOR

      Loren's Gem 

      10 years ago from Istanbul, Turkey

      Hi Onlinehub! Thanks for the good comments as well as for rating my hub. I hope you'll enjoy making this simple pilav rcipe. :-)

      Merhaba Jumbo! Çok te??ekür ederim. I'll be posting more authentic Turkish dishes here soon! Görü?ürüz! :-)

    • Loren's Gem profile imageAUTHOR

      Loren's Gem 

      10 years ago from Istanbul, Turkey

      Hi RMCrane! Thanks for the reminder and for dropping by! I surely would love to write as many food hubs as I can, especially from the Turkish cuisine. It would be a great honor for me to share the many wonderful Turkish dishes to everyone. The different varieties of pilaf are yet on my list, the same goes with different types of dolma and sarma. Just stay tuned for they will be on the way!

      By the way, I'm glad to know you've been in Turkey for almost 4 years. I'm sure you know almost all the dishes I've been posting here. Görü?mek üzere! :-)

    • profile image


      10 years ago

      It is certainly delicious. I know how it tastes because I am Turkish. Well,5*** recommended by me highly. Just enjoy eating.

    • OnlineHub profile image


      10 years ago from Fresno, CA, USA

      Thanks for sharing this scrumptious Bulgur Pilavi, A Nutritious Turkish Wheat Pilaf recipe. It looks delicious. I like reading this unique article and I hope to make one soon. 5* plus recommendation!

    • rmcrayne profile image


      10 years ago from San Antonio Texas

      Don't forget to save some Turkish recipes for "Middle Eastern" topic 27 June, which is where Turkish food is listed.

      My friend Necimiye used to make lentil and bulgar pilaf. Can you write a recipe for this?

      I wish I had learned more Turkish cooking while I was there. Maybe you can write hubs on dolma and sorma?


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