Bulgur for garnish

Ingredients
250 g bulgur
75 g butter
1 onion (about 100 g)
200 g of fresh tomatoes,
1 pepper - sweet or bitter, about '50
500 ml vegetable broth or water
parsley or mint
possibly salt
Bulgur for garnish
Photo added on
Photo author
nelale
Method
Chop finely. Tomatoes are peeled, cleaned of seeds and cut into cubes. Pepper cleaned and cut into small pieces. In a saucepan melt the butter, add the onions and stew 3-4 minutes over medium heat. It pepper, fry 2-3 minutes, stirring. Insert the bulgur and fry about 4-5 minutes, stirring constantly. Add tomatoes and stirred for another 3-4 minutes. Make water, put the salt and bring to the boil, boil for about 3 minutes. Declined to kotlonat almost completely and wait to catch the water with the bulgur. Remove from heat and allow to absorb completely (depending on the bulgur, about 10 to 15 minutes). Is sprinkled parsley, stir, leave 5 minutes with a lid and serve. * If using broth - carefully with salt. * Green spice may vary depending on the dish, to which will be served, and tomatoes are replaced with 1-2 tbsp tomato paste. * This recipe is output for many salads with bulgur, then used as a strong cold.
Containers:
Difficulty
Easy
Tested
4 users
Author
Aliana
13 Sep 2009
Source
Nevin Halichi, Turkish cuisine, original name of the recipe: Flour-pilaf

Comments

recipe is one of the common home is tested repeatedly. Go to meatballs, kebabs, grilled kavarma suitable for fasting.

Bulgur wheat use it not only for garnish. When stuffed peppers, leaves in winter and so on. Always mix it with rice. The recipe I liked. Will try.

Rally, a great shame, what is kasha? I've never seen nor used ...

Bulgur is wheat, previously boiled, then dried. Then she removed trisitsite and cut. This is normal, larger, and there are a fine for meatballs, put it instead of bread. You can find Turkish shops, big is bulgur in all languages, the fine is kyoftelik groats.

And you pre-soak bulgur, to swell, as tabbouleh salad?

No, in this case not soak and boil as described above. Once soaked, no need to boil and vice versa.

Many thanks. Since when looking for the recipe for this bulgur, straight ate his fingers in Turkey.

Glad Vladi:-) you decide to try it - success!

Very tasty obtained. I had some smoked meat and I added. Thanks for the recipe. Here are some pictures.

Ive, it is good that you liked the bulgur. Yesterday I did it with tomato paste instead of fresh tomatoes - the result is not bad at all.

I did not believe that with bulgur can get such a delicious and original furniture. I did it as a side dish of kebab and it was so that the gasket is more like himself kebab. Thanks so much for this proposal.

Thank you for the nice words, I am pleased that you have her eat with gusto :)

Tasty seems to me I bulgur, but until now I have not cooked. A great shame, but I ask - clean you advance as rice and washed before cooking you that if I Hrusala ... Easter is coming and I will diversity.

:) No, not clean and wash, as pasta;) Good luck and share how you liked it, we eat it very often.

Thanks for the quick response. Will now dare to sgovya recipe goes to favorites.

Rally, many thanks for the delicious recipe - recently found great taste of bulgur. I added a carrot to the vegetable section. To images could not come - next time :)

Bonnie, thanks for the nice words :) I am very happy that you liked my favorite bulgur :) I do it at least once a week. Carrot never put. I can not imagine that gives it a slight sweetness. Is that so?

Yes, it is - a very light shade, the carrot was a medium.

Rally, if you want us to dinner just bulgur in this recipe, how much bulgur to account for two servings?

Record portion according to the dishes where served. If you know that you have a full plate to eat, put raw groats maaalko more than half a plate. So accordingly with each portion. Bulgur swell almost double. Enjoy your meal :)

I think tomorrow is toppings to your chicken with garlic and lemon Rally. I concluded that there is your recipe that I have prepared and not to my liking. My problem is that my children are in the age at which they are willing to accept new tastes, but will pass ... Often attend our table in an invisible way, enriching it so that thank you very much!

Ive, this is a great compliment for me and I am deeply touched! I hope this humble dish to your liking! Thank you heartily for the good words! :) Write how you received and if you - upload photos!

Rally, I did it with tomato sauce and parsley, I liked the taste, but I think that bulgur remained somewhat firm. I bought it from Kaufland, Bulgarian, of Izzi, medium size. There was a fine, but it was a big package, and I did not dare to buy it. Do you think is the size? And whether soaking will become softer? And again, thank you!

Every kind of bulgur is slightly different, but not so that it is not suitable for a recipe. When bulgur absorb all the liquid you take a few grains from above and try them. If champ - you can doleesh more hot water and let it soak her. But bulgur should not be kashva should remain so as to have something to chew on;) If you like the taste, you can always variirash, if you like a soft-boiled neyaa not hesitate to taste it napasnesh , the important thing is to not give up.

rally, very fast response, thanks! Will not give will continue to cook it-is tasty!

We've picked simultaneously online, it is :) :) You now can *fix* him pour water and ready.

Ive, I also cooked bulgur of this brand - once prepared and stand for some time off / about 1/2 to 1 hour / bulgur its water absorption and is not so hard.

Bonnie and Rally, you're right. Apply a little hot water and tried it after more than an hour, so I liked hardness. Thank you!

I am glad that you caught it the way you like it :) You can get it warm again, nothing he does not. I've stored up to 2 days in the refrigerator no longer I tried because it is stuck. A cold bulgur can do and salad - tomatoes, cucumbers, pepper, mint, lettuce, onions - and whatever you decide :)