Tuesday, September 18, 2012


Bulgur is a whole grain. Bulgur is confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Production of bulgur starts by soaking and cooking the whole-wheat kernels. After that the drying process takes place. Then the wheat kernels are cracked into small pieces. In the United States bulgur is produced in four distinct grinds or sizes (#1 Fine, #2 Medium, #3 Coarse and #4 Extra Coarse grinds). Whole-grain high-fiber bulgur can be found in natural food stores, Middle Eastern, Mediterranean, and Turkish markets. Number 3 and 4 can be used for pilaf. In LasVegas, I get mine from Mediterranean Market (Jones/Spring Mountain).


2 cups coarse bulgur (#3 or #4 work well for pilav)
4 cups boiling hot water
2 diced onions, about 2 cups
1 can petite diced tomato (14 oz) or 2 cups chopped tomatoes
1 tbsp pepper paste
2 tbsp olive oil
2 bell pepper (use one green one colored). If you like spicy add one jalapeno pepper, seeded chopped
2 tbsp unsalted butter
1 tsp paprika
salt and pepper to taste
3 tbsp fresh parsley, chopped

  • In a non stick pot sweet the onion with 2 tbsp olive oil in medium low heat and cook about 5 minutes.

  • Stir in the bell pepper and cook about 3 minutes. Add tomatoes and cook 2 more minutes. 

  • Pour in the bulgur and then mix very well.

  • Add hot water, bring the mixture to a boil and put the lid on the pot.  Lower the heat, cook for 20-25 minutes or until the bulgur has absorbed all the liquid (stir a couple of times during this period). Important note: Bulgur is like rice. There are different brands with different cooking time. Normally bulgur cooks in 15 to 25 minutes.

  • Stir in the butter and chopped parsley. Put a paper towel between the lid and the pot. Put the lid on half covered.

  • Let the pilav stand for about 5 minutes; then stir, garnish with parsley and serve. With salad or Cacik (seasoned, diluted yogurt with chopped cucumber and mint) it is a good lunch dish. Also make very balanced meal as a side dish with meat dishes.


  1. Meral Hanim, yaptiklariniz hem goze hemde mideye hitap ediyor, ustelikte cok pratik. Cok tesekkurler katkilarinizdan oturu.

  2. Eminim lezzetide gorunusu kadar guzel! Ellerine saglik!

  3. Berilcigim, Aslicigim destekleriniz icin ben tesekkur ederim.