Bulgur is a very versatile grain and a widely used ingredient in Turkish cuisine. Since it’s whole grain and rich in fiber, I find myself frequently replacing white rice with bulgur. When making pilaf, it’s better to use coarse bulgur rather than fine one which is generally used in salads and koftes.
I prefer eating bulgur pilaf on its own, sometimes with some yogurt on the side, but it accompanies meat and vegetable dishes very well, so next time rather than trying rice, spice up your plate with some bulgur pilaf.
INGREDIENTS
- 2 glasses/cups coarse bulgur
- 1 onion (medium)
- 2 tomatoes (medium)
- 2 green peppers
- 1 tbsp red pepper paste (mild)
- 3-4 tbsp olive oil (you can use more if you like)
- Approx. 2 ½ cup/625 ml water
- Dry or Fresh Mint
- Salt to taste
- Black pepper to taste
- Brown the onion with olive oil in a cooking pot, add the peppers and stir until they are soft
- Add the red pepper paste and continue to stir for a minute or two
- Put the tomatoes, once cooked, add the bulgur and stir for 1-2 minutes
- Add the salt, pepper and water which should be about 3-4 cm (approx. the thickness of 2 of your fingers) above the bulgur
- Cook until the water is absorbed. Do not stir the bulgur.
- Once it’s cooked, cover the top of the cooking pot with some paper towel/newspaper and let it rest for 10-15 minutes.
- Add dry or fresh mint (and some red pepper flakes for a kick), mix and serve.
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