What is bulgur?
Read more about this unusual and versatile ingredient on SHOP.../../../../Shop/Entries/2010/3/23_Bulgur__So_Much_More_with_Less.html
Here we provide you with two simple recipes for bulgur pilaf, quite similar to each other and both very practical, to let you continue exploring this healthy and native ingredient of the Eastern Mediterranean. Ease of these recipes along with the delicious and light tastes will surprise you. Also remember the nutritional characteristics while you serve and enjoy these dishes!../../../../Shop/Entries/2010/3/23_Bulgur__So_Much_More_with_Less.html
Additional recipes with bulgur? Check these out on EAT:
Lentil and Bulgur Patties (Mercimek Köftesi) 
Kisir, Bulgur Salad../../../Eat.html../../../Eat.html../../../Eat.htmlshapeimage_5_link_0shapeimage_5_link_1


This is a recipe from Meltem, with a North American twist to a classic. In Turkey, bulgur may be cooked along with chopped green long peppers, red pepper flakes, tomato or red pepper paste to give it more flavor. The jalapeño pepper along with the red pepper paste in this recipe give a similar kick to this pilaf.

Meltem’s Ingredients:

Bulgur (1/2 cup, coarse grind)

Clarified butter (1/4 cup)

Onions (Finely diced, 1/4 cup)

Red pepper paste (1 tbsp)

Jalapeño pepper (Only a pinch of very finely diced pepper)

Salt to taste


  1. 1.Soak the bulgur covered, in boiled, hot water. Add salt.

  2. 2.In a separate small pot, melt the clarified butter, add the onions. Cook until translucent.

  3. 3.Add the remaining ingredients into the pan, except bulgur. Mix the paste well with the rest of the ingredients and cook for 2 more minutes.

  4. 4.After soaking the bulgur for about 10 minutes, squeeze the excess water.

  5. 5.Add the bulgur in the pan with the rest of the ingredients, cook for a few more minutes, turning it often with a wooden spoon. Serve hot.

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