Writer's Note: I've neglected this site for way too long. Excuse? Ten-day trip to Turkey with classmates. No earthquake, no coup, no lost students. Entirely a success. The food was, as always, amazing. Before I left I made a Turkish dinner for a small group of friends with this bulgur pilav. Serve it with any meat dish. Ingredients:
2 cups course-grained bulgur, washed
3 cups onions, diced
1-2 jalapeños, seeded and chopped
1/2 green bell pepper, seeded and chopped
3-4 small peeled tomatoes, canned or fresh, diced
6 tbsp. butter or 2 tbsp. olive oil and 1 tbsp. butter
2 cups beef broth
salt and pepper to taste
Directions:
Melt the butter over medium heat and add the onions and stir until translucent. Add the green pepper, jalapeños, and tomatoes and cook down until most of the liquid has evaporated. Add the bulgur, salt, and pepper and cook for 3-4 minutes. Add the beef broth, bring to a boil, and simmer over very low heat for 15 minutes. Remove from heat and allow to sit for 15 minutes until the bulgur has absorbed the liquid.
We made this last night with lamb - it was wonderful. I used half butter and half olive oil, and next time might cut the oil a bit, not because it wasn't delicious buttery, but to make it even more healthy. Thank you for the recipe!
ReplyDeleteThanks, Cari. I added your suggestion. Some people may balk at 6 tbsp. of butter for any dish.
ReplyDelete