Bulgur Pilaf

bulgur.jpg

I ate this a lot when I was in Turkey recently, I was introduced to it by a local in the tiny village of Soganli in Capadoccia. As the ONLY tourists when we arrived, the entire population descended from the mountains to sell us one of their “famous” hand-made dolls. I obviously bought one which it turns out is thoroughly useless – but we got an invite to a local’s house off the back of it. They had very little in the way of home comforts, but the host did produce a giant pan of bulgur pilaff from underneath the sofa (?), of which we were offered a plate. I accepted out of politeness, but ended up having seconds like the greedy British person I am.

INGREDIENTS:
1 cup coarse bulgur wheat (washed and drained)
2 tablespoons unsalted butter
1 large onion (finely chopped)
1 medium tomato (peeled and chopped)
1 1/2 cups of beef stock (or vegetable if you’re non-carnivorous)
1-2 teaspoons salt
pepper

DIRECTIONS:
Heat the butter in a lidded pan and fry the onions over a medium heat for 5-6 minutes until browned. Add the bulgur and fry to bown for about 15 minutes, stirring constantly.

Add the salt, tomato and stock and simmer over a medium heat for about 10 minutes. Lower the heat to very low and cook until the stock is all but absorbed. Cover the pan and leave on a very low heat for 20 minutes. Remove from the heat and stir. Replace the lid and leave for 5-10 minutes. Add pepper and more salt if you like.

SERVING:
On it’s own.
Or with lamb kofte or marinated chicken/lamb kebabs with salad and pickles.

  • Red

    All looks very tasty.

    But do you do requests? I was thinking something like panackelty, side order of pease pudding, accompanied by freshly-baked stottie cake.

    Hope you’re keeping well, Lee – you’re obviously doing well in the scran department!

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