Yesterday, while reading Yesim’s blog ( http://yesimstylekitchen.blogspot.com/2010/07/bulghur-pilaf-with-eggplant-etli-bulgur.html if you like Turkish cuisine you should pay her a visit) my mind took me back, years ago, to my first trip to Turkey. Back then I wasn’t paying so much attention to food (not that I do now) and tried for the first time bulgur, I still remember the dish bulgur piluvi. Tho the nut-like flavor, the taste, the feel were new to me I enjoyed it and asked for seconds. Years past and I got married and one day I cooked some bulgur for my husband (who’s the pickiest eater I’ve ever met) liked it too and since then every time I make bulgur or rice I have to make at least 4 servings 😛
Bulgur is a type of cracked wheat that has been steam-cooked and dried. Because of this, it does not require as much cooking time as other whole-wheat products. Bulgur is used for making tabbouleh (a well-known Middle East cuisine favorite), cereal, and pilaf. It is available in a variety of grinds, from fine to coarse or from #1 to #4.
1 1/2 cup bulgur
chili pepper, mine was a habanero
3 cups stock
dill, mint (fresh is possible)
Heat a little oil in a heavy based pan and cook the onion and chili
Add the bulgur and diced potato, stir well and cook for 1 more minute.
Add 2 1/2cups of stock and tomatoes and simmer until almost all the stock has been absorbed.
Since I don’t like mushy zucchini I added them almost when the bulgur is done with another 1/2 cup stock.
Simmer for 3-5 more minutes, add chopped dill and mint, remove from heat, cover and let rest for about 10 minutes.
Serve warm as a side or main dish.