Turkish Bulgur Pilavi can be served on its own, hot or cold, or with kebabs and a yoghurt, garlic and cucumber dip. It’s so easy to make and tastes delicious. Although traditionally Turkish you can vary the flavour by using different Go Spice blends.
400g bulgur wheat
2 tbsp olive oil
1 large onion, finely chopped
3 tsp Go Spice Kas (or another of your choice) spice blend
1 red pepper, cored, deseeded and finely diced
2 tbsp tomato purée
250g tinned tomatoes
500ml water or vegetable stock
Put the bulgur wheat in a bowl and cover with cold water. Soak for 10 minutes, then drain.
Meanwhile, melt the oil in a pan, add the onion and fry for 5 minutes, stirring occasionally. Add the KAS spice blend and stir fry for 30 seconds.
Add the diced red pepper and fry for a minute, then stir in the tomato purée and ½ tsp salt. Cook for a minute, making sure that it doesn’t burn.
Add the bulgur wheat and the butter to the pan and stir. Then add the tinned tomatoes and the water or stock and stir well. Bring to the boil, cover the pan with a tight-fitting lid and reduce to a low-medium heat. Cook for about 10 minutes, until the liquid has been absorbed.
Serve hot or leave to cool.
Other suggested Go Spice blends: SHALA, TOLUCA, BEQAA, ARIANA, TURIA, WILD BILL