Bulgur Pilavi

Bulgur Pilavi Recipe - Vegetarian Cyprus Dish with Olive, Onion, and Vermicelli

Region / culture: Cyprus | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Bulgur Pilavi is a traditional Turkish dish made with cracked wheat, onions, vermicelli, and chicken stock. It is a flavorful and hearty side dish that pairs well with grilled meats or vegetables.

History

Bulgur Pilavi has been a staple in Turkish cuisine for centuries. It is a versatile dish that can be served as a side dish or as a main course. The cracked wheat used in the recipe adds a nutty flavor and chewy texture to the dish.

Ingredients

125 ml (4 fl oz) olive or groundnut oil
1 medium-size onion, sliced very finely
25 g (1 oz) vermicelli
250 g (8 oz) bulghur (cracked wheat), picked clean
300 ml (0.5 pt) chicken (or vegetable) stock
salt and pepper

How to prepare

Heat the oil and sauté the onion until it becomes translucent. Add the vermicelli, breaking it into smaller pieces with your hands.
Continue sautéing for 4–5 minutes until the vermicelli turns pale golden.
Place the bulghur in a fine sieve, briefly rinse it under running water, and add it to the saucepan.
Add the chicken stock and season with salt, if needed. Mix well.
Cover the pan and simmer gently for a maximum of 6–7 minutes, until the mixture becomes dry.
Cover the pan with a tea towel and tightly place the lid on top. Let it stand for 10 minutes before serving. (When you uncover the saucepan, you will notice its strong aroma.)
The bulgur pilavi will stay hot and fresh for about one hour if covered like this. It will maintain its texture when reheated with 2–3 tbsp of water the next day.

Variations

Add diced vegetables such as carrots, bell peppers, or peas for added color and nutrition.
Stir in some chopped fresh herbs like parsley or mint for a burst of freshness.
For a richer flavor, use vegetable or beef stock instead of chicken stock.

Cooking Tips & Tricks

Make sure to rinse the bulghur before adding it to the saucepan to remove any excess starch.

- Sautéing the vermicelli until it turns pale golden adds a nice toasty flavor to the dish.

- Letting the bulgur pilavi sit covered for 10 minutes after cooking allows the flavors to meld together and the dish to steam to perfection.

Serving Suggestions

Bulgur Pilavi can be served as a side dish with grilled meats, kebabs, or roasted vegetables. It can also be enjoyed on its own as a light and flavorful meal.

Cooking Techniques

The key to making a delicious Bulgur Pilavi is to sauté the onions and vermicelli until they are golden brown, and to let the dish steam for 10 minutes after cooking. This allows the flavors to develop and the bulgur to absorb the liquid.

Ingredient Substitutions

If you don't have vermicelli, you can use thin spaghetti broken into small pieces. You can also use vegetable broth instead of chicken stock for a vegetarian version of the dish.

Make Ahead Tips

Bulgur Pilavi can be made ahead of time and reheated with a little water the next day. It will maintain its texture and flavor when stored in an airtight container in the refrigerator.

Presentation Ideas

Serve Bulgur Pilavi in a large serving bowl garnished with fresh herbs or a drizzle of olive oil. You can also top it with toasted nuts or seeds for added crunch.

Pairing Recommendations

Bulgur Pilavi pairs well with grilled meats such as lamb, chicken, or beef. It also goes well with roasted vegetables or a fresh salad on the side.

Storage and Reheating Instructions

Store any leftover Bulgur Pilavi in an airtight container in the refrigerator for up to 3 days. To reheat, add a little water to the dish and heat it in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

One serving of Bulgur Pilavi contains around 250 calories. It is a filling and satisfying dish that can be enjoyed as part of a balanced meal.

Carbohydrates

Bulgur Pilavi is a good source of carbohydrates, providing energy for the body. One serving typically contains around 30 grams of carbohydrates.

Fats

The oil used in the recipe adds some healthy fats to the dish. One serving of Bulgur Pilavi contains around 10 grams of fat.

Proteins

While Bulgur Pilavi is not a high-protein dish, it does contain some protein from the cracked wheat and chicken stock. One serving typically contains around 5 grams of protein.

Vitamins and minerals

Bulgur Pilavi is a good source of iron, magnesium, and B vitamins. These nutrients are important for energy production and overall health.

Alergens

Bulgur Pilavi contains wheat and may not be suitable for those with gluten allergies or sensitivities.

Summary

Bulgur Pilavi is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, and proteins. It is a great option for a hearty and satisfying meal.

Summary

Bulgur Pilavi is a classic Turkish dish that is easy to make and full of flavor. With a few simple ingredients and some basic cooking techniques, you can create a delicious and nutritious side dish that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Bulgur Pilavi. It was a hot summer day and I was rummaging through the old wooden box of recipes that my mother had passed down to me. As I sifted through the yellowed index cards and faded newspaper clippings, my eyes landed on a small, weathered piece of paper with the title "Bulgur Pilavi" scrawled in neat handwriting.

I had never heard of Bulgur Pilavi before, but the ingredients listed on the paper intrigued me. Bulgur, onion, tomato paste, and a variety of spices – it sounded like a delicious and hearty dish. I decided then and there that I would try my hand at making it.

I took the recipe into the kitchen and set to work. As I chopped onions and measured out the spices, I couldn't help but wonder about the origins of this recipe. Where had it come from? Who had written it down? I imagined a wise old woman, surrounded by the aromas of a bustling kitchen, passing down this recipe to her daughter, who in turn passed it down to me.

As I sautéed the onions and added the bulgur to the pot, the kitchen filled with the comforting scent of cooking food. I stirred in the tomato paste and spices, watching as the mixture transformed into a rich, flavorful pilaf. When it was finally done, I scooped a generous portion onto a plate and took a bite.

The flavors were unlike anything I had ever tasted before – nutty and savory, with a hint of sweetness from the tomatoes. It was warm and comforting, like a hug in a bowl. I knew then that this recipe would become a staple in my kitchen, a dish that I would pass down to my own children and grandchildren.

Over the years, I made Bulgur Pilavi countless times, each time adjusting the recipe to suit my own tastes. Sometimes I added a bit of ground lamb for extra richness, or a handful of fresh herbs for a burst of freshness. No matter how I made it, the dish always brought me back to that first summer day when I discovered the recipe in the old wooden box.

As I grew older, I began to share the recipe with friends and neighbors, who were always eager to taste my version of Bulgur Pilavi. They would marvel at the depth of flavor and the simplicity of the ingredients, and I would smile and tell them the story of how I came to learn the recipe.

One day, I was invited to a potluck dinner at a friend's house. I decided to bring a big pot of Bulgur Pilavi, knowing that it would be a hit with the guests. As I served up heaping spoonfuls of the pilaf onto their plates, I watched as they took their first bites.

Their faces lit up with delight as they tasted the flavors of the dish, and I felt a swell of pride in my chest. This recipe, passed down through generations and adapted to my own tastes, had brought joy and nourishment to so many people.

As the evening wore on and the potluck came to an end, my friend pulled me aside and asked for the recipe. She wanted to make Bulgur Pilavi for her own family, to create new memories and traditions around the dish. I gladly handed her the weathered piece of paper with the handwritten recipe, knowing that it would continue to be passed down and shared for years to come.

And so, the story of how I learned to make Bulgur Pilavi became a cherished part of my culinary repertoire. It was a reminder of the power of food to bring people together, to create memories and traditions that would last a lifetime. And every time I made the dish, I would think back to that hot summer day when curiosity led me to discover a recipe that would become a beloved family favorite.