Pub Style Bulgur Pilaf (Meyhane Usulü Bulgur Pilavı)


Bulgur is one of the most commonly used grains in Turkey. It has two different types, coarse bulgur and fine bulgur. You can find many appetizers, main dishes and even soups prepared with bulgur. It is known to be more nutritious than white rice, so all the more reason for its frequent use. Whether they are prepared with coarse or fine bulgur, the bulgur dishes I've tried so far always taste so good, they leave you wanting for more.


2 ½ cups of coarse bulgur, washed
1 medium sized onion, diced
½ tbsp tomato or pepper paste
4 ½ cups of hot water
1 tsp red pepper flakes
2 tbsp dry sweet basil, crumbled
6 tbsp olive oil or 2 tbsp butter
1 ½ tsp salt to taste


- Place the oil and onions in a pan and cook them in low heat until the onions turn lightly brown.
- Add half of the butter, tomato and pepper pastes. Let them melt, then add bulgur, red pepper flakes and salt. Stir for 2-3 minutes.
- Add the water and remaining half of the butter, and turn the heat to high for water to boil again. When it has boiled, turn down the heat to low and add dry basil. 
- Close the pots lid and cook until the water is all absorbed.
- Now you can serve within 10 minutes.

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