Tavern Style Bulgur Pilaf
This is the bulghur pilaf you get served in kebab restaurants to accompany kebabs.
Servings 6 Servings
Calories 130kcal
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.