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Bulgur Pilavi Kavurma / Bulgur Pilaf nach Art von Kavurma
The discovery of bulgur grains at the excavation site of Çatalhöyük, seven to eight thousand years old, raises the question of whether bulgur pilaf was already being prepared that long ago. As the other basic ingredients are fat and water, it is assumed that this was the case.
Discover matching productsIngredients
- 250 g bulgur (dark, coarse wheat groats)
- 75 g cooking fat or butter
- 100 g onions, finely chopped
- 50 g chilli peppers, chopped
- 200 g tomatoes, peeled, deseeded and chopped
- ½ tsp salt (or to taste)
- 500 ml stock
- A few sprigs of mint, chopped (to garnish)
Preparation
- Heat the butter, add the onions and fry for 5 minutes. Add the chilli peppers and fry for 3 minutes. Add the bulgur and fry, stirring, for 4–5 minutes. Add the tomatoes and fry for another 4–5 minutes. Sprinkle with salt, pour in the boiling stock and put on the lid.
- Cook over medium heat for 3 minutes, then over low heat for 10–15 minutes until the liquid is absorbed and holes appear on the surface.
- Reduce to very low heat, place a cloth between pot and lid and let rest for 20 minutes.
- Using a slotted spatula, carefully loosen the pilaf from the bottom of the pot and turn it over.
- Cover the pot again and let rest for another 10 minutes. Serve sprinkled with chopped mint.