Turkish Red Bulgur Pilaf with Peppers Recipe
Updated: May 15
Bulgur is a very popular grain both at homes and in traditional restaurants. Bulgur is kind of like Turkish rice and it is also proved that bulgur is healthier than rice. This version is more popular in restaurants, and made with tomato paste.
2 tbsp unsalted butter
2 tbsp olive oil
1 medium size yellow onion, finely diced
3 medium size green pepper, finely diced
2 medium size red bell pepper, finely diced)
2 cloves garlic (sliced)
1 tbsp tomato paste
1/2 tbsp pepper paste
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes (optional)
1 tsp dried mint (optional)
1,5 cup coarse bulgur wheat for pilaf (washed and drained)
10 cherry tomatoes (halved) or 4 tbsp can tomatoes
3 cups warm water or chicken or meat stock
Start heating butter and olive oil in a wide cookware. Add onions and start to cook them until they become translucent and get some color.
Add red and green peppers and mix them all. Cook couple minutes.
Add bulgur wheat and mix everything together and cook this mixture 3-4 minutes.
Add garlic, pepper and tomato paste, salt and all the spices and mix them all again.
Add tomatoes along with water. First increase the heat to boil the water and then decrease the water to the lower heat and simmer bulgur at a low heat with lid on. Cook bulgur until all water evaporates.
After we add water to the bulgur we mix gently for the last time but we never mix it again.
Bulgur is cooked with very low heat
You can use your Dutch oven if you have one
If you can't find summer tomatoes, please use canned tomatoes, puree or whole tomatoes all work fine