Duru Pilavlik Bulgur / Coarse Bulgur for Pilaf (Cracked Wheat) - 1 kg

Vendor: Duru Bakliyat
Are you looking for new and tasty side dishes? Maybe you're goal is to get your family to eat healthier. It's the perfect time to try this traditional Turkish recipe...

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$ 2.79 $ 3.99

Are you looking for new and tasty side dishes? Maybe you're goal is to get your family to eat healthier.

It's the perfect time to try this traditional Turkish recipe for bulgur pilaf with vegetables. It's an easy and delicious way to get all the nutritional benefits of bulgur wheat.

Never tried bulgur wheat? Don't worry, it's more familiar than you think. This dish most resemblesSpanish rice, but with a heartier, nuttier flavor.

Like many Turkish dishes, it's made with very economical ingredients that are easy to find. You may already have most of them on hand.

You can find bulgur in most supermarkets in the ethnic foods, Latin or organic food sections. You can also buy it online and at any Middle Eastern or Greek grocer.

Bulgur pilaf with vegetables is the perfect side dish to go with grilled meats and chicken, or just about anywhere you might eat rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups coarse bulgur
  • 2 tbsp. butter or margarine
  • 2 tbsp. vegetable or olive oil
  • 1 medium onion, grated and drained
  • 1 large tomato, grated
  • 1 small green pepper, grated
  • 2 tbsp. tomato paste
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tsp. sugar
  • 4 cups chicken broth or water

Preparation:

Melt the butter together with the oil in a covered skillet or shallow pan. Press your grated onion in a fine wire strainer to remove the juice as this can make your pilaf bitter. Then fry the grated onion until tender but not brown.

Add the grated tomato and juice, and the grated pepper and continue to fry until the vegetables have softened and the liquid is reduced. Add the bulgur and work the butter and vegetables thoroughly through the dry bulgur using a wooden spoon.

Finally add the salt, pepper, tomato paste, sugar and stock and stir until combined. Bring the mixture to a boil, then cover and reduce the heat to low.

Let the bulgur simmer gently until all the liquid has been absorbed. Keeping the pan covered, remove it from the heat and set it aside to cool down.

The bulgur will continue to steam inside the pot. For more even steaming, place a few paper towels or a sheet of newspaper under the lid.

Gently stir the pilaf before serving to make sure all the ingredients are well blended. Garnish each serving with a piece of fresh or grilled pepper and tomato and some fresh Italian parsley.

 

 

 

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