Bulgur pilaf (Burghol mufalfal ma’al joz)

December 30, 2013  • 

 

This bulgur pilaf is a Turkish recipe from Sima Othman Yassine’s Al tabekh al-terkey. It is light, easy, versatile;  this version caught my eye because I had all of the required ingredients waiting to be used: Walnuts, green pepper, raisins and (white) coarse bulgur. 

One important point to note is bulgur has more protein and more fiber than brown rice; in case these things are noteworthy to you. I like the taste of bulgur better anyway. 


INGREDIENTS: 4 servings (as a side dish), adapted

  • 1 onion chopped fine
  • 1/4 cup veg oil
  • 2  cups water
  • 1 cup bulgur #3 or #4 (coarse)
  • 1/2 tsp cinnamon
  • 1/2  cup walnuts coarsely chopped
  • 1/4 cup golden raisins
  • salt, to taste
  • 1 chopped green pepper

1. In a deep skillet over medium heat, pour the oil and fry the onions till golden; add the peppers and fry for a couple of minutes; add the bulgur and fry till the grains are coated in oil; add the water, spices, raisins and walnuts and bring to a simmer; cook the mixture for 25 minutes or so. Serve. 

 

Comments

4 Comments  •  Comments Feed

  1. Rosa says:

    A wonderful pilaf. Great flavors.

    Cheers,

    Rosa

  2. Ivy says:

    Love bulgur pilaf. Wishing you a Happy New Year!

  3. Belinda @zomppa says:

    Such a fan of this! Simple, lovely.

  4. Oui, Chef says:

    This looks gorgeous, can’t wait to make it. Walnuts and raisins….Delicious!

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