Bulgur Pilaf

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.

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Red Lentil Kofte

Since there are 291 different kinds of kofte in Turkish cuisine, here’s a tasty vegetarian one which is extremely rich in fiber! I love wrapping these lentil koftes in lettuce leaves and eating like that. 

You can adjust the amount of herbs and spices to your taste. I like it with lots of spring onions and herbs and prefer a slightly stronger cumin flavor.

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