Bulgur, which has been an integral part of Turkish cuisine for thousands of years, is both healthy and satisfying thanks to its fiber structure. Studies show that it is excellent in terms of taste, quality, and nutritional value. Of course, the best form of bulgur is bulgur pilaf...
Taste Journey of Bulgur
Turkey has a very rich cuisine in terms of pilaf varieties. There are dozens of different kinds of pilaf cooked in the kitchens, from classic bulgur pilaf to vegetable pilaf, from vermicelli pilaf to tomato pilaf. This miraculous food obtained by grinding wheat becomes even more delicious when combined with sauces. The benefits to health of this food, which has been the crown of our kitchens for thousands of years ago, are not to be neglected. This miraculous food, which is used a lot by primitive people due to its durability and long-term storage, forms the base of the grain-group food pyramid, is known for being rich in protein It is also rich in vitamins and contains a significant amount of fiber. Bulgur, which has different names according to its color and size, marks your palates as soon as it turns into a pilaf. The bulgur pilaf with a sauce unique to Hatay, the city of gastronomy, is an unbelievable kind.
How to cook pilaf?
This question may be a very easy question for many people to answer, but it is not the truth. There are many tricks to making a delicious pilaf. For example, using the right ingredient first (large bulgur grains should be preferred for bulgur pilaf). It is also useful to stick to the measurements because this is a must for delicious pilaf. Pilaf should not be stirred much while cooking and should be cooked slowly on low heat. Considering all these, you can make pilaf that nobody can refuse. For example, you can crown your tables with bulgur pilaf with tomatoes belonging to the Hatay region, which is famous for its spices, where bulgur is very popular and great dishes are made from bulgur. In addition to Bulgur, the best way to achieve the nutritional benefits of tomatoes is to cook this pilaf...
Hatay-style Tomato Bulgur Pilaf Recipe
Nobody can say no to bulgur pilaf especially when it has tomatoes. Everyone at the table will love this wonderful local flavor that we have described.
- 2 glasses of large-grain bulgur
- 1 medium onion (diced)
- 1 glass of Jr. SousChef’s organic tomato purée
- 2 tbsp. butter
- 2 tbsp. olive oil
- 2 tbsp. Jr. SousChef’s natural tomato paste
- 1 green pepper (diced)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 glasses of chicken broth (or water)
First, melt the butter in the rice pan, add olive oil, and add the finely diced onion, and roast until pink. Then add the diced peppers and stir for a few more minutes. Add 2 tbsp. of Jr. SousChef’s natural tomato paste and stir until the tomato paste releases its smell. Add 1 glass of Jr. SousChef’s organic tomato purée immediately after and continue to roast. After roasting for about 5 minutes, pour 4 glasses of chicken broth or tap water in the pot, add salt, black pepper, and wait until it boils. When the water boils, add 2 glasses of bulgur and boil over high heat for a few minutes, then reduce the heat, and let it simmer. Open the lid of the pot, in which you have let bulgur pilaf simmer for 10-15 minutes, and mix gently with a spoon and dish it up on the service plates. Bon appétit!
A Meal or a Great Garnish
You can eat bulgur pilaf with Hatay style tomato sauce as a great side dish for grilled meat and chickens, but this pilaf alone is a satisfying meal. When it comes to tomato rice, bulgur pilaf may spring to mind, but you can also use rice for this. For tomato pilaf, we recommend roasting 1 glass of rice thoroughly with a spoon of butter first and adding 1 glass of Jr. SousChef's organic tomato purée afterward. After turning it a little, add 1 glass of hot water and cook it over low heat until the rice absorbs water, which is all you have to do for a great tomato pilaf. Keep in mind that you can find the sauce you are looking for for a perfect tomato pilaf in Jr. SousChef.