Bulgur Rice
Portion: 
Preparation: 
( 47 oy 3,94/5)
Make a recipe for years but don't think about photography?!? From time to time, I come across recipes that I always prepare at home, but for some reason I do not write on my blog. I guess I'm just saying that I wrote it anyway because it's often cooked :)
In fact, in the first years of our marriage, I never cooked bulgur pilaf at home. The reason for this was my wife's disgust with a meal in the military, which happened to almost all men. Whenever I said let's make bulgur pilaf tonight, the shape of his face would change.
Finally, one day, I found an excuse and prepared it, and persuaded him to take 1 spoon with a lot of tongues. That day everything changed ;) now I often cook various kinds of bulgur pilaf.
Video explanation of the recipe:
It goes great with meat dishes, especially with meatballs and ayran.
Love…
Ingredients for Bulgur Pilaf Recipe
- 2 cup bulgur wheat
- 2 medium onion
- 1 cloves of garlic
- 1 red pepper or 2 green peppers
- 2 medium tomatoes
- 5 tablespoons of oil
- 1 spoonful butter
- 1 meal spoon tomato paste
- 4 glasses of hot water +1 meat bouillon or 4 glasses of broth
- salt
- black pepper
- Red pepper
How to Make Bulgur Pilaf Recipe?
- Chop the onion and garlic finely. Grate the tomatoes, remove the seeds from the peppers and chop them.
- Take the onion and garlic in the pot. Add some salt and oil and fry.
- When the onions start to become transparent, add the peppers and fry for another 1-2 minutes.
- Add the tomato paste and tomato paste and fry until the tomatoes get juiced.
- Add the bulgur to the tomatoes that absorb the juice and fry for 2 minutes. Dissolve the bouillon in boiling water and add 4 glasses of water to the bulgur and mix.
- Take the rice water and cook it on low heat until it turns white.
- Turn off the stove, open the lid of the rice that has absorbed water and mix it lightly.
- Cover the lid of the pot with a towel and close the lid again. Leave the rice to infuse until serving.
looks great
It's true, I can't eat eggplant dishes after I come back from the military. Besides, before the military, I always ate in the summer.
Even my father, who did not eat anyone else's food and did not find it suitable for his taste, liked it! Who doesn't eat rice other than noodle rice, I ate a big plate! It goes perfectly with lots of garlic tzatziki. In addition, add a little black pepper, it suits the rice very well :)
Thanks a lot for the recipe :)
Good luck to you :) Best regards…
Well I tried it, good luck, I hope it will be good
My older sister is 16 years old, it's not my first experience, but I hope it will be good :) .. Thanks for sharing. Love.. :)
I cut the potato into cubes and threw it in.
I'm 17 years old and I'm going to make bulgur pilaf for the first time :) I'm sure it will be good, thanks for the recipe :)
4 glasses of water was too much for my taste, I like it drier. I used extra virgin olive oil, it would be better if I used butter entirely. I smelled the infiltration.. Of course, this is a situation related to the material I use.. Later, I will make the second attempt in line with the details I specified.. Thank you..
I've tried. It is cooking now.. I will make the second comment after I eat it.
I tried the bulgur pilaf, I liked it very much, thank you to the hands of the person who wrote it :)
I am 17 years old and it was very good even though it was my first experience, thanks for the recipe!
The recipe is very good. There is no nonsense weed waste other than the material we use. I am married for 1 month. I am learning how to cook. Thank you for this beautiful recipe, I will try it soon :)
Just because the picture makes me hungry, I'll have it for iftar tonight :)
In addition to this recipe that will definitely decorate our iftar table tonight, is there a cold cacık with a dense consistency, which has proven to be good in these hot days of summer, okay, this is the job. Good luck to you. :)
I love bulgur. I eat 3 plates without exaggeration. I still want to eat it. It is one of my favorite dishes. For example, I think I will make it for iftar dinner tonight. It is also great with salad. Thanks in the recipe. I recommend currants in a light sweet taste, it is delicious with yogurt :) have a good ramadan
Everything is good, but I have never seen such large bulgur, where is it bought for it to be this large?
Bulgur size is normal. It looks big because I took it with a macro lens.
My older sister, I'm a student, I went to your site to eat this simple dish, all the measurements are good, but how long does it take until the rice is eye to eye, I don't understand that recipes are written like this on every site now :)
Hello, Erol, it means that the rice cooked with the lid closed absorbs its water and air bubbles come out from the holes formed on the surface. If you have a covered pot, it's great, but if you don't, I suggest you check it 8-10 minutes after you close the lid. If the kitchen isn't too noisy, you can also hear the gurgling sound of the rice change. Yours sincerely
Picture and explanation are super :) Thanks for sharing
A delicious ayran next to it, oh what more, my dear Nilay, thank you
Thank you my dear :) Best regards..
What a beautiful photo this is. Each grain of bulgur came out like a huge grain of wheat. Very appetizing. Congratulations!
Thanks GIA :) Best regards :)