Bulgur Pilaf

Bulgur is a whole grain made from par boiled cracked wheat. It is high in minerals, vitamins and fibres and makes an excellent addition to salads, breads, or serves as a healthier replacement of rice. It is simple to cook and a staple in Turkish cuisine. Most Turkish restaurants serve Bulgur as a side with grilled meat, stuffed eggplants or anything that can be served with rice.

This Bulgur pilaf recipe is so fragrant and flavourful. The irresistible waft that filled my kitchen as the pilaf simmered away, made it impossible for me to wait till dinner.


  • Butter 1 tbsp
  • Olive Oil 1 tbsp
  • Onion 2 medium; chopped
  • Garlic 2 cloves; minced
  • Green or Red Peppers 2; diced
  • Tomato Paste 1 tbsp
  • Paprika Paste 1/2 tsp
  • Bulgur 2 cups
  • Salt to taste
  • Black Pepper 1 tsp
  • Dried Thyme 1 tsp
  • Tomatoes 2; finely diced
  • Vegetable Stock or Water 4 cups


Heat a tablespoon of butter and olive oil in a wide pot. Add onions and fry until pink. Add crushed garlic, chopped peppers and roast. Add 1 tablespoon of tomato paste and half tablespoon of paprika paste and fry until fragrant. Then add 2 cups of Bulgar. Add salt, pepper, paprika and thyme. Now add finely diced tomatoes. Now add 4 cups of stock, cover the pot, and leave to cook on medium-low heat. Cook till Bulgar is soft and fluffy.

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