Bulgur pilaf is a delicious Turkish bulgur recipe served as a side dish. It can easily replace rice and goes well with so many main dishes.
Bulgur wheat is a healthier choice with low calorie when compared to rice and bread. It’s frequent consumptions is suggested by nutritionists for weight loss diet.
How to Cook Bulgur Wheat Pilaf
Today we are going to give a bulgur pilaf recipe from an eastern Turkish city, Mardin which is very popular for its gourmet delicacies. Mardin city which is located in the south eastern part of Turkey, a geography of rich local tastes of many different cultural interactions.
Mardin region uses mainly the lamb stock to add taste to their meals; so does the bulgur pilaf. It is cooked with short-cut vermicelli. This dish is very typical local food in Mardin area.
Here are the ingredients and step-by-step instructions for making bulgur pilaf with lamb stock and vermicelli.
- 2 cups of bulgur wheat
- 1 cup of short-cut vermicelli
- 2 tablespoons of butter
- 1 tablespoon of salt
- 4 cups of lamb stock
1- First of all put 2 tablespoons of butter in a pan and melt completely.
2- Add 1 cup of short-cut vermicelli and stir-fry until gold.
3- Add 2 cups pf bulgur and contrinue to fry together with the vermicelli for around one minute.
4- Add 4 cups of hot lamb stock, 1 tablespoon of salt and mix.
5- Bring to a boil. When it boils close the lid and cook over low flame for around 10 minutes.
6- Remove from fire and rest it for another 10 minutes before uncovering the lid.
7- When the time is over, stir the bulgur pilaf with a wooden spoon or spatula and serve. Enjoy 🙂