ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Bulgur pilavı (tomato bulgur with green pepper)
In Anatolia, bulgur is at least as common a side as rice: this tomato and pepper bulgur pilaf is a filling lunch on its own with yoghurt.
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Method
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- Heat the oil and butter in a pot, and cook the onion for 3-4 minutes until translucent.
- Add the green pepper, and fry for 2 minutes.
- Stir in the tomato paste and pepper paste, fry for 1 minute, then add the grated tomato, and cook for 2 minutes.
- Add the bulgur, and fry, stirring, for 2 minutes.
- Pour in the hot water, season with salt and pepper, and bring to the boil; cook covered over low heat for 15 minutes, until the liquid is absorbed.
- Take off the heat, rest with a tea towel under the lid for 10 minutes, then fluff, and serve with yoghurt or cacık.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Only coarse (pilavlık) bulgur gives a fluffy result; fine bulgur cooks to mush.
- Keeps 3 days in the fridge, good packed for lunch.
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