Bulgur Pilaf is easy to make and low fat. It is very versatile and goes with almost everything. You will see Bulgur Pilaf used in restaurants as a side with your kebabs and served in Turkish homes along with the daily meal.
- Prep Time: 2 minutes
- Cook time: 35 minutes
- Rating: 5 stars – based on 1 reviews
- Bulgur – 2 cups
- Tel Şehriye (Vermicelli) – 1/2 cup
- Olive Oil – 1 Table Spoon
- Warm Water – 3 to 4 cups
- Stock Cube (chicken) – 1
- Salt – to taste
Bulgur is easy to make and much easier to get right than Turkish Rice Pilav.
Wash your Bulgur.
Heat your Olive Oil or your oil of choice in a pot and then add in your Vermicelli strands.
If you don’t have these you can use broken up spaghetti or leave the Vermicelli out altogether.
Cook your Vermicelli till they turn a golden colour, then add in your washed Bulgur.
Heat your Bulgur and Vermicelli for a couple of minutes. Then add in your stock cube I like to use chicken and salt. (you can leave the stock cube out)
Then pour in your water so it covers the bulgur by about 1 cm or so. Bring to the boil and allow to simmer till all the water has evaporated.
Take off the heat and use a fork to mix up the bulgur then cover the pot with a clean tea towel or kitchen roll and place the lid on. Allow to stand for about 5 to 10 min.
After the Bulgur has been rested, use a fork to fluff up the bulgur and serve.
You can add in tomato paste to your bulgur. Before you add in your water mix in about a tablespoon of tomato paste and stir it into the bulgur making sure that nearly all the bulgur is coated. Then add in your stock cube, salt and water.
You can also make a tasty salad with bulgur. Once your bulgur has been cooked and rested you can add in chopped tomatoes, cucumber, parsley, mint and thyme. You can also try peas or carrots. It makes a tasty healthy lunch alternative or quick snack to keep in the fridge.
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