This is a different version of the basic pilaf. This is the type of bulgur pilaf sold in taverns and kebab shops. It has richer flavours compared to the plain one.
Bulgur or Rice: which is healthier?
Bulgur contains more fiber and protein than rice, making it more nutritious. On the other hand bulgur does contain some gluten. Bulgur is a better choice for weight-watcher as it has fewer calories and less fat. Where as rice is a winner regarding sugar and sodium.
So although overall bulgur is regarded as healthier than rice, you should consider your own concerns on which to consume more often.
Which size of bulgur should I use?
Bulgur comes is two sizes fine and coarse. The packing is very helpful and states which is which, often also labeled as fine for meatballs and coarse for making bulgur pilaf. If you choose to buy extra coarse bulgur add 1-2 tablespoons more water.
Tips about the recipe
Do not forget to pick a coarse bulgur rather than a fine version. The largest coarse bulgur available will be the best. The bulgur/water ratio is more or less 1/1.75 that is if you use a cup of bulgur, add 1.75 cup of water. This again depends on how cooked and soft you like your bulgur. My daughter and I like it more “a la dente” (almost cooked), where as my husband and son like it well done. So adjust according to your likes.
One other thing when I say “cup” in this recipe I do not really intend to give a measurement tool I actually mean any coffee cup or water glass. With whatever you measure your bulgur use the same to measure the water.
Hope you will make this recipe too and enjoy.
Tavern Style Bulgur Pilaf
Ingredients
- 1 cup coarse bulgur
- 1 tablespoon olive oil
- 1 table spoon butter
- 1 chicken boullion or chicken stock
- 1 onion chopped
- 1 tomato chopped
- 1 tablespoon red pepper paste optional
- 2 green peppers chopped
- 2 garlic cloves chopped
- 1 eggplant chopped
- 1¾ cup warm water
- 1 pinch ground black pepper
- 1 teaspoon salt to taste
- 1 pinch red pepper flakes
- 1 pinch cumin
Instructions
- Wash and take out the seeds of the green peppers and cut to small squares.
- Wash the eggplant and peel in stripes. Cut to small cubes similar to the sizes of peppers.
- Add the olive oil and butter to a non-stick pot. Melt the butter.
- Add first the onion; cook while stirring occasionally until translucent. Then add the garlic, stir for a minute.
- Then add the peppers and cook for 2 minutes.
- Then add the eggplants and cook for about another 2 minutes.
- Then add the tomato and the tomato paste and cook for about 2 minutes.
- Then finally add the bulgur. The bulghur should be coarse.
- Mix until well until well combined with the vegetables that are already in the pot.
- Also add the salt, chicken bouillon and the other spices. Make sure the boullion is well dissolved. If you have chicken stock, it is of course much better to use the stock instead of the water.
- Add 1¾ cup of boiling water and mix. If you are using chicken stock measure it too to make 1⅔ cup.
- Bring to boil over high heat. Then lower the heat to minimum.
- When the water is absorbed taste, if ready close the heat and set aside for five minutes to rest and then serve warm. If not add 1-2 tablespoons of boiling water and cook a few more minutes.
Interested in more recipes? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.