Bulgur Pilaf with Lentils (Mercimekli Bulgur Pilavı)

Ingredients

2 ½ cup coarse bulgur

4 ½ cup water

½ cup green lentils

1 potato, chopped

½ stick of butter

2 tsp salt  

Instructions

- Wash and place green lentils in a pan and pour water enough to cover it. Boil about 15 minutes until lentils are soft. Then drain.
- Boil the potato the same way in a pan until it becomes soft.

- Boil 4 ½ cup water in another pan in high heat. 

- Add lentils, bulgur, potato and salt. Let it boil again before turning heat to low.

- Close the pots lid and cook until the water is all absorbed.

- Melt butter in a small pan. Pour it onto the rice and stir.

- Close the pots lid back to let it rest for 20 minutes.

- Serve warm. 

 

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.

Ingredients

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

Instructions

- 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.