Bulgur Pilaf Recipe

When we go and visit my grandma in the countryside on weekends, she usually makes this bulgur pilaf with mushrooms. As it is quite filling and satisfying with not so many ingredients, it is one of my favourite meals, especially if accompanied by lovely Turkish meatballs.

Bulgur Pilaf with Mushrooms

Ingredients:

• 2 cups cracked wheat

• 1 onion

• 250g mushrooms

• 1 handful of fresh mint

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp butter

• 2 tbsp sunflower oil

• 2 cups beef broth

• 1 carrot

Preparation:

• Saute chopped onions and grated carrots in very little oil.

• Continue sautéing after adding washed and chopped mushrooms.

• Add bulgur, spices and meat broth and Bulgur, by the addition of spices and meat broth and simmer. Let it sit for a while before serving, as it taste much better after a while.

Vegetarian Bulgur Pilaf

Ingredients:

• 2 onions

• 4-5 Italian peppers

• 2-3 tablespoons butter- or olive oil

• 4 medium tomatoes

• 2 medium potatoes

• 1 cup bulgur pilaf

• 2.5 cup boiling water

• 1 teaspoon salt

• 1 teaspoon cumin

• Chopped parsley

Preparation:

• Saute two chopped medium onions and five chopped Italian peppers in 2 tablespoons of oil.

• Peel four tomatoes and two potatoes, cut them into cubes and add them in the saucepan and cook them for five minutes.

• Add two and a half cups boiled water. When the potatoes are half cooked, add your cup of bulgur and a teaspoon of salt and cook until water evaporates. When it is done, put a paper towel underneath the saucepan lid and let it sit for five minutes.

• Add some chopped parsley, serve and enjoy!

Bulgur Pilaf with Chickpeas

Ingredients:

*Serves 6

• 2 cups cracked wheat

• 1/2 cup chickpeas

• 4 cups beef broth

• 2 green peppers

• 2 medium tomatoes

• 1 large onion

• 2 tablespoons butter (or margarine)

• Salt and pepper to taste

• Fresh or dried mint

Preparation:

• Soak the chickpeas overnight and boil until slightly softened. Cut the peeled tomatoes into small cubes and finely chop the onion. First saute the chopped onion on hot oil then add the tomatoes with pepper and cook for 2-3 minutes.

• Add meat broth, mint, salt and pepper. Stir in the boiling mixture over the bulgur and chickpeas and let them simmer all together.

• When boiling, reduce the heat, and cook slowly until the water has evaporated.

• When the water has completely evaporated, turn off the stove and close the saucepan lid tightly , put a paper towel underneath and let it sit for at least five to ten minutes.