17 July 2009

Bulgur (Cracked Wheat) Pilaf with many Vegetables

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Bulgur pilaf is a national dish of Turkey, and goes wonderfully well with jajik. Bulgur is a form of wheat, boiled and pounded. You will probably find it at the market as "cracked wheat". Don't worry what to cook for dinner, Bulgur Pilaf is easy and nutritious.


  • 1 cup of bulgur

  • 1 middle size onion, finely chopped

  • 1 middle size tomato, peeled and finely chopped

  • 1 middle size carrot, scraped and finely chopped

  • 1/2 an aubergine, peeled and finely chopped

  • 2 green peppers, finely chopped

  • 2 cloves of garlic, peeled and finely chopped

  • 5-6 stems of parsley, stems removed and finely chopped

  • 1 tablespoon of red pepper paste

  • a pinch of ground black pepper

  • 1 and a 1/2 cups of hot water

  • 1 tablespoon of butter

  • salt


  1. Wash the bulgur in a strainer and strain.

  2. In a pot, add the butter, finely chopped onions, carrot, peppers, aubergine, and tomato and cook for 5 minutes.

  3. Next add the bulgur, red pepper paste, chopped garlic and parsley, ground black pepper, salt and lastly 1 and a 1/2 cups of water. Stir once and close the lid. Cook for 20 minutes.

  4. Turn off the heat and lay a piece of kitchen paper over the pot and close the lid again. Wrap up in a blanket and let it brew for 15 minutes.

  5. Meanwhile don't forget to make a jajik dish to go with it!

Don't ask questions! It's too hot to answer!

  • Normally you the ratio of plain bulgur to water is 1 cup of bulgur to 2 cups of water when cooking. However, we used 1 cup of bulgur to 1 and a 1/2 cups of water in this recipe because we have the vegetables.

  • When you are going to stir fry the vegetables, add the onions last.

  • Never stir fry the paste!

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