Bulgur Pilaf

Bulgur is a versatile grain and it is widely used in Turkish cuisine, as well as the Middle East.


1 onion (chopped)
1 tomato (diced)
1 bell pepper (chopped)
2 T butter (or olive oil)
1 c bulgur
2 c broth (vdegetable or chicken broth, warm)


Heat the olive oil or buttre in a saucepan, fry the onions for 3 minutes before stirring in the tomato paste and tomatoes. Cook for a further 3.

Then add the chopped pepper and keep cooking, stirring, for 5 minutes before putting in the wheat. Go on cooking for 3 more minutes.

At this point, add the chicken stock, close the lid and simmer until the wheat absorbs the water.

Let it cool for a while and then stir before serving on a plate with a fresh parsley garnish if we choose.

Total time
40 minutes
Cooking time
Preparation time
4 servings


Turkish cuisine

easy, cereal, vegetables
stir fry, side dishes
Turkish food recipes
Food in Asia