Tavern Style Bulghur Pilaf / Meyhane Usulü Bulgur Pilavı

Tavern Bulgur

uuto the bulghur pilaf. You can read the detailed recipe below.

Don’t forget to pick a coarse bulghur than a fine version. The largest coarse bulghur available will be the best. The bulghur/water ratio is more or less 1/1.75 that is if you use a cup of bulghur, add 1.75 cup of water. This again depends on how cooked and soft you like your bulghur. My daughter and I like it more “a la dente” (almost cooked), where as my husband and son like it well done. So adjust according to your mood.

One other thing when I say “cup” in this recipe I don’t really intend to give a measurement tool I actually mean a coffee cup or a water glass. With whatever you measure your bulghur use the same to measure the water. 

work in progress tavern pilaf

Bulghur is much healthier than plain rice and this recipe will an opportunity to serve hidden vegetables to the household. Hope you’ll prepare and enjoy.

Tavern Style Bulghur Pilaf / Meyhane Usulü Bulgur Pilavı
Print Recipe
This is the bulghur pilaf you get served in kebab restaurants to accompany kebabs.
Servings Prep Time
6-8 Servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 Servings 15 minutes
Cook Time
20 minutes
Tavern Style Bulghur Pilaf / Meyhane Usulü Bulgur Pilavı
Print Recipe
This is the bulghur pilaf you get served in kebab restaurants to accompany kebabs.
Servings Prep Time
6-8 Servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 Servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: Servings
Instructions
  1. Wash, peel and chop the onion, garlic cloves, tomato seperately.
  2. Wash and take out the seeds of the green peppers and cut to small squares.
  3. Wash the eggplant and peel in stripes. Cut to small cubes similar to the sizes of peppers.
  4. Add the olive oil and butter to a non-stick pot that has a lid. Melt the butter.
  5. Add first the onion; cook while stirring occasionally until translucent. Then add the garlic, stir for a minute.
  6. Then add the peppers and cook for 2 minutes.
  7. Then add the eggplants and cook for about 2 minutes.
  8. Then add the tomato and the tomato paste and cook for about 2 minutes.
  9. Then add the bulghur. The bulghur should be coarse.
  10. Mix until well combined with the vegetables that are already in the pot.
  11. Also add the salt, chicken bouillon and black pepper. Make sure the boullion is well dissolved. If you have chicken stock, it is of course much better to use the stock.
  12. Add 1.75 cup of boiling water and mix.
  13. Bring to boil over high heat. Then lower the heat to minimum.
  14. When the water is absorbed taste, if ready close the heat and set aside for five minutes to rest and then serve warm. If not add 1-2 tablespoons of boiling water and cook a few more minutes.
Share this Recipe
Powered byWP Ultimate Recipe

Posted in Quick / Easy Tagged with: , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

*