Bulgur pilaf, also called bulgur pilavi in Turkish is a very nutritious pilaf made from wheat and is one of the many pilaf varieties in Turkish cuisine. It is usually served with meat dishes such as kofte (meat balls), kebap (kebab), izgara (grilled meats) and casserole dishes. Usually, red tomatoes, onions, green peppers, olive oil, and other spices are usually added in making bulgur pilaf to make delicious and healthy side dish.
Bulgur, a quick-cooking form of whole wheat which has undergone a unique age-old process of cleaning, parboiling, drying, and grinding resulting into a quick-cooking form of whole wheat is the main ingredient of this side dish. If you want to make one at home, here's a simple recipe below that I can share with you so you can try this healthy and delicious side dish, too.
- 2 cups 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 1/2 tablespoon tomato paste
- 1 tablespoon extra-virgin olive oil (or any vegetable oil)
- 1 teaspoon salt
- Heat oil in a pan. Saute the onion and green pepper for a few minutes over medium heat until soft.
- Add tomatoes, butter, 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 or until the bulgur is tender.
This dish is best served hot with grilled meat, chicken, or any casserole dish. Afiyet olsun!