While the food world is getting entranced with quinoa, I am steadfastly sticking to bulgur. I was delighted to find out that it is a whole-grain created by Kurdish tribes during the Crusades, around the 11th century. So much for some historical trivia. This is super easy and satisfying in a rustic, wholesome way. A special thanks to Chef Asma Zeito for the recipe from Mardin (Turkey). Asma gave me the name of this pilaf as grar ba-shyallem (grar is bulgur in Kurmanj); she said that this was a common dish amongst her Kurdish community of landowners and farmers.
INGREDIENTS: 4 to 6 servings
• 1 1/2 cups bulgur, coarse (#3)
• 1 pound turnips, peeled and cut into chunks
• 1 large onion, chopped
• 1/4 cup olive oil
• 1 chicken bouillon cube (optional)
1. Heat the oil and fry the chopped onion till golden.
2. Add turnips and bulgur and fry for 3 minutes over medium heat.
3. Add 3 cups of water and bouillon cube and bring to a simmer; cover the pot and let the mixture cook for about 20 minutes; uncover, check by tasting one bulgur grain and turn off the heat or cook a bit longer till the stock evaporates and the mixture is dry but moist.
4. Serve the pilaf warm with fresh veggies such as radishes and cucumber and a yogurt drink.
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