Bulghur Pilaf / Bulgur Pilavı

Bulghur PilafThere are many variations of making a bulghur pilaf. This is the most plain and the simple one. Turkish kitchens have many uses for bulghur. We use them in making soups, pilaf, lentil balls, salads, you name it. This is the easiest way to prepare. Goes perfectly well as a side dish. You can even have it together with yogurt and call it a meal.

You will notice several different types of bulghur in the markets. There is the fine bulghur, which is used in soups, in making meat or lentil balls. Then there is the coarse bulghur which is used more often for pilafs. Then there is the large coarse bulgur for pilafs too. I prefer the large coarse bulghur. It requires more water to cook or you can choose to have it “al dente” as in pasta. This recipe is “al dente” so you might choose to add 1/4 cup water more to have it well done. Try and decide on your preferences.

Enjoy.

Bulghur Pilaf / Bulgur Pilavı
Print Recipe
This is the plain version.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Bulghur Pilaf / Bulgur Pilavı
Print Recipe
This is the plain version.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the olive oil and butter to a non-stick pot. Melt the butter.
  2. Add the bulghur, butter, the chicken bullion, spices and the chopped garlic. Adjust the salt according to your taste and according to how salty your chicken bullion is.
  3. Mix until the chicken bullion is dissolved and all the ingredients are well combined.
  4. Add the water. Bring to boil over high heat and then reduce the heat to minimum.
  5. Cook until water is absorbed. Taste, if bulghur is still not cooked enough, add two tablespoons of boiling water. Cook another minute. Close the heat. Rest for 5 minutes. Serve.
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