BULGUR PILAF WITH MEAT

(Recipe in English is below. Etli bulgur pilavi tarifi için burayi tiklayin)

Bulgur pilaf is one of the basic dishes of Turkish kitchen. In Europe people serve potatoes that are prepared based on recipes of all kind next to any kind of dish, and in Turkey bulgur pilaf is one of the most popular side dishes. It is a side dish for vegetable dishes, for meat dishes…

I added a few other things to the traditional recipe and I think I made it more aromatic and egzotic this way. But I am really proud of the result as it is something really delicious, again!!! :)

Ingredients (serves 4 – 5)

1 glass of bulgur

150 – 200 gr meat, cubed (if you are going to use calf meat, then I suggest you boil the meat to make it softer and use the broth in your pilaf)

1 – 2 medium sized tomatoes, peeled and cubed

1 medium sized onion, cubed

2 – 3 cloves of garlic, each cut into 2- 3 pieces

1 green pepper (not paprika; you can find the Turkish style green pepper in the Turkish grocery in your neighbourhood)

2 – 3 dried red pepper (optional if you cannot find it. You have to soak it in hot water before using it. After that, you can cut the peppers roughly into two or three pieces)

2 – 3 kaffir lime leaves

2 – 3 spoons of olive oil

Hot water (just enough to cover the pilaf)

Method:

1. Sauté the onion in olive oil in a deep and large saucepan for a minute or two.
2. Add the meat and cook it until it soaks the water it released.
3. Add the green pepper and continue sautéing for one or two minutes more.
4. Add the bulgur and stir with the rest of the ingredients. You’ll see that the bulgur will become transparent; that’s where you have to stop.
5. Add the tomatoes, the dried red pepper and kaffir lime leaves to the saucepan.
6. Pour the hot water immediately and mix it into the ingredients and close the lid. Cook on low fire till the bulgur is soft. If the bulgur soaked all the water and it is still not soft, you can add just a little bit of (like 1/3 of a glass) hot water again and continue cooking with the lid. Do not add too much water otherwise you’ll have soup. 

Bulgur pilaf with meat