Hi Jeremy, thanks a lot for your comment. Turkish cuisine always mixes herbs and spices in this way. we always find they go together well. Domatesli bulgur pilaf is a classic and so tasty. Just be careful not to use too much cumin as it can take over. If anything, mint should come through the most. :)
Just made the bulgur wheat and marinaded the chicken to have this eve. I didnt have much veg at home so I've made a roasted red pepper and chickpea salad. I am so excited to serve it to the family tonight! Thanks, easy and yummy looking recipe!
Add the onions along with the bulgur, then add the tomato. Add the chick peas and meat along with the broth. The idea is to wilt the onions and saute the tomatoes a bit. If the tomato is not ripe (and I mean farm ripened), you can add a little tomato paste or tomato sauce to enhance the flavor.
Kaorma, as I know it was made with lamb in Diyarbakir. Anyhow, here in this country I have always had my mother's version made with beef (london broil cut I believe). The meat is cut into cubes, boiled and then fried in butter and pressed into a dish. The pieces that fall apart in the pot are scooped up and put on top of the pressed cubes and the oil is poured on top. It can be eaten cold or hot. I see that you spell it Kavourma in your recipes. When we make that bulghur pilaf you are referring to, we add the kaorma, although it is cut into smaller pieces.
this recipe is *exactly* the one my grandmother used. all my aunts and cousins make it this way. my husband of 4 months thinks this is the best dish i've ever made (and i'm a pretty good cook!) he just loves pilaf.now, sometimes he likes it with cocktail meatballs, but: whatever!it might take a little time, but i'll make him armenian before i'm done!
You forgot the most important bit. Let the bulghur REST in the pot for about 5-10 minutes. Can cover with paper towel to absorb some of moisture. Then fluff with fork. In Armenia they don't know from rice pilaf or bulghur, so its eaten lumpy. A BIG No-NO. Here in Yerevan there's not many places where you can get good western Armenian fare. Too bad.
Turning wheat into bulgur is an ancient process that originated in the Mediterranean region and has been an integral part of Middle Eastern cuisine for thousands of years. Bulgur is available in four sizes; I use the largest size bulgur grain (#4) I can find, but you can use any size you have on hand or sub in farro or barley. The result is a hearty main dish or festive side that will appeal to vegetarians, too, if you omit the feta and sub in vegetable for chicken stock.
Add the bulgur wheat and incorporate with the shallots. Add the tomato paste, cumin, teaspoon salt and the broth. Bring the mixture to a boil, then reduce the heat, cover and simmer or 20 minutes or according to package directions (finer bulgur wheat requires less time to cook). When it is done, let cool to lukewarm.
Transfer the bulgur mixture to a serving bowl or platter. Add the pomegranate seeds, fresh herbs, feta, raisins, pistachios and chickpeas. Drizzle the pomegranate molasses dressing over the bulgur mixture and toss gently to combine. Season with salt and pepper to taste.
There are different types of bulgur; the two main types being coarse, and fine. The fine bulgur is what is used in tabbouleh and kibbe because it can be used raw, while this dish requires the coarse one for cooking. For the course bulgur, you will notice in Middle-eastern grocery stores, they contain numbers on the packaging. Number 1 typically means the fine bulgur, 2 and 3 are course with 3 being the largest size. Both 2 and 3 will work for this recipe.
Tomato bulgur is a popular recipe throughout the Mediterranean. Like many other dishes, quite a few regions claim it as their own. From my research, I learned that the recipe seems to have originated in ancient Turkey. I do the best that I can in my recipe research. Enjoy.
Simple and satisfying, this traditional Middle Eastern Bulgur Pilaf recipe is delicious, hearty, and healthy. Filled with red onions, red bell peppers, garlic, tomatoes, bulgur and spices, this dish is sure to hit the spot! Serve with steamed or roasted veggies or salad for an amazing meal that is sure to please.
This is a traditional Middle Eastern bulgur dish that is very often made with extra virgin olive oil. During lent, it is made without oil. The flavors are easily customizable by adding extra and/or different spices.
This simple bulgur pilaf filled with Arabic zucchini, or kousa (also known as Mexican gray squash) requires only 6 simple ingredients and 30 minutes to make! It is one of my go-to lazy day dishes, but although it is so simple and easy to make, it is not lacking at all in the flavor department.
I love the texture of cracked bulgur wheat, or burghul as we call it in Arabic. It soaks up all the tomato juices and flavors wonderfully while remaining dense, yet fluffy and soft. It is also nutritionally dense, contains no fat, and has less calories than brown rice! It also has more fiber than many other grains, including buckwheat and oats, and almost twice as much fiber as rice!
Add oil, garlic, and shallot to skillet; cook, stirring, until garlic is fragrant, about 30 seconds. Add chard, remaining tsp. salt, and pepper. Cook, tossing, until chard is wilted, about 3 minutes. Stir in bulgur mixture and pistachios; toss until warmed through, about 1 minute.
1. Bring a large pot of salted water to a boil. Add the bulgur and cinnamon stick; cook for about 9 minutes. Stir in the apricots and cook for 2 to 3 minutes more, or until the bulgur is tender (this might vary depending on how coarse the bulgur is). Drain well and discard the cinnamon stick.
3. Wipe out the skillet with a paper towel. Return it to medium heat and add the oil, garlic, and shallot. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the chard, remaining teaspoon salt, and the pepper. Cook, tossing, until the chard is wilted, about 3 minutes. Stir in the bulgur mixture and pistachios. Toss over the heat for 1 minute, until warmed through. Transfer to serving plates and drizzle with lemon juice or pomegranate molasses.
There are some who call it garmir pilaf (red pilaf in Armenian), although that sometimes includes rice versus bulgur. Others call it meyhane pilaf or meyhane pilavi (pub or tavern-style pilaf in Turkish), although that rice dish often includes ground meat and also peppers.
Use coarse or extra-coarse bulgur which somewhat mimics the size and shape of rice. You can purchase coarse bulgur, extra coarse bulgur, or extra extra coarse bulgur (#3 or #4 bulgur; labels and sizes may vary slightly by brands) in many Middle Eastern markets.
Add the boiling water, stir, and then add the bulgur, stirring to combine (PHOTOS 10-11). Season with salt and pepper to taste (actually taste the liquid with a spoon!). When the mixture starts to bubble again, lower the heat to low, cover and cook for 15 to 18 minutes, or until all the liquid is absorbed (PHOTO 12). If using extra coarse bulgur it may take a few minutes longer.
I love trying out different cuisines. This is really an innovative dish. I have used bulgur only in making salads and kibbe. Now I have a new dish to try out. I am sure hubby will like it a lot.
Never tried bulgur in pulao, Always use it for salads (the finer variety). I will love to try this soon. Thanks for explaining exactly what type of bulgur to in pilaf and how different it is from our Indian Dalia.. Wonderful share.
Bulgur pilaf sounds very interesting and looks very exotic. You gave detailed information about bulgur. Liked the combination of bulgur and chickpeas, adding this recipe in my do list to try soon.
Turkish bulgur pilaf looks super tempting nutritious and flavorful. Never tasted anything with bulgur. Thanks for the recipe. I love one pot dishes. Now here is a tried and tasted new recipe to try.
That is interesting reading about Bulgur wheat and this Turkish delight. With all those spices bulgur pilaf must be so flavorful and delicious. Making it a one-pot meal saves a lot of time. so quick and easy to prepare too.
Carrots and peas (listed below) are probably the most often used bulgur pilaf mix-ins and, truth be told, these standards are positively wonderful. They both add a delicate sweetness to the nuttiness of the bulgur and balance the heartiness of this dish well.
Add toasted orzo and bulgur and mix well to coat with olive oil. Add carrots, peas and spices. Mix well to combine completely. Add water and sprigs of thyme. Stir gently to combine all ingredients and bring up to a boil. Lower heat to low simmer, cover and cook for 20 minutes.
Without removing lid, take pilaf off of the heat and let sit, covered, for an additional 10 minutes. Then fluff the pilaf with a fork, being sure to remove all thyme stems, and gently stir in lemon zest and fresh mint. Garnish with chopped walnuts.
When I was talking to Aunt Louise recently about her incredibly good Lebanese bulgur wheat dish with koosa (or zucchini), I asked her how many cups she makes at a time. I was already well into my batch of one small, reasonable cup.
Stir 3 tablespoons parsley, 1 1/2 tablespoons dill and lemon juice into pilaf. Season to taste with salt and pepper. Transfer to bowl. Sprinkle pilaf with remaining 1 tablespoon parsley and 1/2 tablespoon dill.
1. Heat olive oil in a heavy-bottomed saucepan and lightly toast the bulgur in the oil, stirring frequently. Add 2 cups water, honey, salt and spices.2. Bring to a boil, stirring. Cover and cook over very low heat without stirring until water is absorbed, about 20 minutes.3. Let sit for 5-10 minutes. With a fork, gently mix in dried fruit and nuts, and adjust seasoning with salt and pepper.
Bulgur pilaf is the quintessential comfort food but also dressy enough for many fancy meals. Whether you pair it with some shish kebab or serve it alongside a roasted chicken, it's the perfect side dish. It's very versatile and satisfying enough to eat as a meal itself. I love that with bulgur pilaf, as opposed to traditional Armenian rice pilaf, I am getting some added nutrients from whole grain and feeling an extra heartiness in each bite. 041b061a72