How to Make Traditional Bulgur Pilaf

A great alternative to rice, traditional bulgur pilaf is a regular stand-by on many a housewife's menu all around the eastern Mediterranean. Quick and easy to prepare, it forms the perfect accompaniment to grills or stews.

Ingredients

  • 1 pound bulgur. You'll find it in any health-food or middle eastern shop.
  • 1 vegetarian or chicken stock cube
  • 1 1/2 pints boiling water
  • Salt and pepper
  • 3 tablespoons butter

Steps

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    In a jug, dissolve the stock cube in the boiling water, and put aside
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    Melt the butter in a thick-bottomed saucepan over low heat
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    Add the bulgur to the saucepan, and stir with a wooden spoon, till all the grains are coated with butter
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    Add the salt, pepper, and the stock you made up in the jug
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    Stir well, then stretch a cloth across the top of the saucepan before placing the lid on top. (This is to catch the condensed steam, and prevent it dripping down onto the bulgur).
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    Keeping the heat very low, cook for 15 minutes
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    The bulgur will swell up deliciously - serve straight away.

Tips

  • There are many local variations to this versatile dish. Try stirring in cubed cheese or roasted pine nuts at the end.
  • Keep the heat low throughout

Article Info

Categories: Middle Eastern Cuisine | Vegetarian