Etli Bulgur Pilavi Recipes

ETLI BULGUR PILAVI

Etli Bulgur Pilavi image

Categories Salad Sauce Fry Bulgur Simmer

Yield serves 6

Number Of Ingredients 7

Ingredients

2 onions, chopped
6-8 tablespoons butter or vegetable oil
1/2 pound lean lamb or beef, cut into 2/3-inch cubes
Salt and pepper
3 large tomatoes, peeled and chopped
1 1/2 tablespoons tomato paste
2 cups coarse- or medium-ground bulgur, washed in cold water and drained

Steps:

In a large saucepan, fry the onions in 2-3 tablespoons of the butter or oil until golden. Add the meat and sauté over moderate heat for a few minutes, turning to brown the pieces all over. Season with salt and pepper and stir in the tomatoes and tomato paste. Cover with water and simmer gently, covered, for 1-1 1/2 hours, or until the meat is tender, adding water to keep the meat covered but letting it reduce towards the end.
Add the bulgur and about 2 cups boiling water-assuming there are about 2 cups of liquid sauce already in the pan. Add more if there is not. Add salt, stir well, and cook, covered, over low heat for about 10-15 minutes, or until the liquid has been absorbed, adding a little water if it seems too dry. Let stand for a further 15 minutes, while the grain becomes swollen and tender. The bulgur should be plump and soft. Stir in the remaining butter or oil before serving.
Variations
Substitute 2 chicken joints (1 thigh and 1 breast half, for instance) for the meat. Cook for about 30 minutes, then remove skin and bones and cut up the chicken into small cubes.
Add 1/2 cup chopped flat-leaf parsley. Mix it in at the end.

CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI

Chef Flower's Cracked Wheat Pilaf - Kibrisli Bulgur Pilavi image

This is one of my mother's recipe, she was born in Cyprus and this recipe has been passed on to her by her mother. It's a quick side dish. My mother has a few recipes using bulgur, but she prepared this one regularly when I was living at home. You could serve it with a scope of plain yoghurt.

Provided by Chef floWer

Categories Grains

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 onion, medium size and very finely diced
4 tablespoons vermicelli, crushed (please do not substitute to another pasta)
1 cup bulgur (cracked wheat)
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
1 cup tomatoes, canned and diced
salt and pepper, to taste

Steps:

Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.

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