Bulgur Pilavi with Meat
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A traditional Turkish bulgur pilaf that can be made with or without meat. This version includes meat, making it a hearty main meal.
00:45:00 total
Serves 6
medium
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Ingredients
- meat (lamb, veal, chicken) - 350g (or any preferred type)
- extra virgin olive oil - 4 tbsp
- butter - 100g
- onions - 2 (diced, large or 4 small)
- garlic - 3 cloves (finely chopped)
- green peppers - 2 ((sivri biber, padrons, or regular green pepper))
- sweet paprika - 2 tsp
- tomato paste - 1 tbsp
- chopped tomatoes - 4 dl ((1 can))
- coarse black pepper - 2 tsp
- coarse bulgur - 400g
- water or broth - 0.5 liter ((chicken, veal, or vegetable broth))
- salt - watch the video to see (to taste)
Instructions
- Brown the meat: Heat olive oil in a pot and brown the meat. Remove the meat and set aside.
- Sauté vegetables: In the same pot, add butter and sauté onions, garlic, and green peppers.
- Toast bulgur: Add bulgur to the pot and toast until it emits a nutty aroma.
- Add spices and tomatoes: Stir in tomato paste, black pepper, and paprika. Add chopped tomatoes and cook until the sour smell of the tomato paste disappears.
- Cook the bulgur: Add water or broth and the browned meat back into the pot. Cook until bulgur is tender and water is absorbed, about 20 minutes.
- Let it rest: Turn off the heat and let the bulgur pilavi rest for 10-15 minutes before serving.
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