This Turkish bulgur pilaf is very similar to the Lebanese dish, Burghul bi banadoura. They are both basically tomato bulgur pilafs, but in the Turkish version red peppers/paste and mint are used, whereas the Lebanese version often incorporates chickpeas and cumin.
It's really important that you use coarse bulgur wheat, as the fine version will overcook, and doesn't have the same glorious texture.
I've served it with pan fried king prawns, but more traditionally it's served with grilled meats, a side salad and a yoghurt-based dip.
Olive oil
250g coarse bulghur wheat
1 large white onion
2 large garlic cloves
2 large tomatoes
1 red pepper
1 teaspoons of dried mint
4 tablespoons of tomato paste OR a mix of tomato and red pepper paste
650ml vegetable or chicken stock
Seasoning
- Peel and finely chop the onion.
- Deseed the pepper and cut into small dice.
- Dice the tomatoes.
- Heat a couple of tablespoons of olive oil in the bottom of a lidded sauté or frying pan, over a low to medium heat.
- Once the oil is up to temperature, throw in the onion and peppers and saute until the onion is tranlucent and the pepper has softened.
- Finely grate or crush the garlic into the pan. Stir well to combine and cook for a couple of minutes, being careful not to let the garlic burn.
- Add the tomato (and pepper) pastes, the mint and the bulgur and stir to combine.
- Add 550ml stock and increase the heat to medium. Stir well to combine and bring it up to a rolling simmer.
- Stir until 3/4 the stock has been absorbed and then lower the heat and cover for 10 minutes.
- Check the bulgur to see if it is cooked, if not, you may need to add a little more stock and cook for a further 5 minutes.
- Remove from the heat and serve.
