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