Turkish Red Pepper & Tomato Bulgar Wheat Pilaf

Turkish Red Pepper & Tomato Bulgar Wheat Pilaf

Beautifully nutty bulgar slowly cooked in a freshly made red pepper and tomato puree and delicately spiced with cinnamon and cumin and a hint of Aleppo pepper.

Bulgar has to be one of my favourite grains. There is something so delicious about their slight nuttiness and chewy bite. Best of all they are like little pearl sponges ready to absorb any deliciousness around them, and that is the key to a delicious bulgar. Either to dress it really well or like in this pilaf to slowly cook it with beautiful ingredients, each of which is sucked into each bulgar pearl and resulting in the most flavoursome deliciousness.

This beautiful Turkish classic can be found all over Turkey and in good Turkish restaurants as a delicious accompaniment to grilled meats, poultry or veg, and of course not forgetting the kebab. Next time you have a kebab instead of having chips or bread, try this delicious yet healthier alternative, its just such a beautiful combination. I also love just having this pilaf as a quick lunch with a sprinkling of feta or even just on its own, it really is that delicious.

TURKISH RED PEPPER & TOMATO BULGAR WHEAT PILAF

February 27, 2019
: 4-6
: 5 min
: 30 min

Beautifully nutty bulgar slowly cooked in a freshly made red pepper and tomato puree and delicately spiced with cinnamon and cumin and a hint of Aleppo pepper.

By:

Ingredients
  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • ½ tbsp garlic, crushed
  • 2 large red peppers (capsicums), roughly chopped
  • 2 medium tomatoes, roughly chopped
  • 1 tsp sugar
  • 1 tsp cumin powder
  • ½ tsp cinnamon powder
  • ½ tsp – 1 tsp Aleppo pepper
  • ½ tsp salt
  • ¼ tsp coarse black pepper
  • 2 tbsp concentrated tomato puree
  • 2 cups (450g) coarse bulgar wheat
  • 3 cups (750ml) chicken or vegetable stock
  • Finely chopped parsley to garnish
Directions
  • Step 1 In a large pan heat 1 ½ tbsp of the olive oil and sauté the onion until translucent.
  • Step 2 Add the garlic and red peppers and cook till the peppers have slightly softened.
  • Step 3 Mix in the tomatoes and cook until they have started to break down.
  • Step 4 Transfer the mixture to a blender and blitz till completely smooth.
  • Step 5 Heat the remining ½ tbsp olive oil in the pan and pour in the blitzed red pepper and tomato paste.
  • Step 6 Add the sugar, cumin and cinnamon powders, Aleppo pepper, salt and pepper and mix till fully combined.
  • Step 7 Stir in the tomato puree and cook for further 2 – 3 minutes.
  • Step 8 Add the bulgar, mixing to ensure each grain is coated with the puree mixture. Pour in the stock and bring the mixture to boil. Reduce the heat to medium low, cover the pan and leave to cook slowly until all of the liquid has been absorbed by the bulgar (15 – 20 minutes). You will need to give the mixture an occasional stir.
  • Step 9 Serve with a sprinkling of finely chopped fresh parsley.
  • Step 10 Enjoy x

 



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