Bulgur Rice

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.

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?

1. Chop the onion and garlic finely. Grate the tomatoes, remove the seeds from the peppers and chop them.
2. Take the onion and garlic in the pot. Add some salt and oil and fry.
3. When the onions start to become transparent, add the peppers and fry for another 1-2 minutes.
4. Add the tomato paste and tomato paste and fry until the tomatoes get juiced.
5. 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.
6. Take the rice water and cook it on low heat until it turns white.
7. Turn off the stove, open the lid of the rice that has absorbed water and mix it lightly.
8. Cover the lid of the pot with a towel and close the lid again. Leave the rice to infuse until serving.