Turkish Bulgur Wheat and Tomato Pilaf Recipe
Do you wonder what you can replace with rice for your curries and gravy recipes? Our new favourite to serve with kebabs and chicken is the Turkish bulgur wheat and tomato pilaf.
What is bulgur wheat?
Bulgur is broken wheat or barley. You can very easily find it in any Mediterranean or asian food stores. It tastes nutty and rice like.
Bulgur is used to make porridges, pilaf (also called as pillavi in Turkish), Arab and Indian dishes like Haleem or Hareesa, etc.
Related: Read about our Hareesa recipe in this Saudi Menu.
What is Bulgar wheat pilaf?
Bulgur Pilaf is hearty, filling and delicious on it’s own or with a main dish. I love eating it as is with a spoon. Some like it with yoghurt but mostly it is served with meat dish and salad.
A pilaf is a rice or wheat dish that is cooked in tomatoes (and or another vegetables) and broth. Pilafs are very common in Arabic cuisines. There are both Lebanese and Turkish bulgur pilaf recipes. I feel they are the best one pot recipes!
My family’s favourite cuisine is Turkish. We’ve been to this Turkish restaurant , tried quite a few Turkish soups at home and the kebabs have been grilling since then. Ever since we tried their bulgur wheat pilaf, I have been wanting to recreate it at home.
I recreated this Bulgur Wheat recipe in my kitchen and it is a success!
This Turkish bulgur wheat and tomato pilaf is filling. I think I’ve found a replacement for our white rice on the sides. It is full of flavor and delicious.
The broken wheat (bulgur) is fried with tomatoes and onions and cooked in the juices to absorb all the flavours. The end result is a soft grainy tangy almost rice like pilaf. The grains don’t stick together but are all separated which is what made this dish so delicious.
It isn’t mush or porridge kind. You can try this same recipe with Quinoa too. I am sure you can use a rice/slow cooker and expect great results with it too. I have made this same recipe in my rice cooker with same great results.
My husband and kids enjoy the grainy side dish with any chicken recipe. I think they liked it more due to the grainy texture of it. Two of my kids are sensory eaters so… I am really happy they like it.
Here is the recipe for you to try for yourself.
Tomato Bulgur Wheat Pilaf recipe.
Serves 4 or two adults and three kids.
Ingredients
- Bulgur wheat/ broken wheat- 1cup
- Onion- 1 finely chopped
- Tomatoes – 2 chopped roughly
- Tomato paste- 1 tbs
- Water- 1-1/2 cup
- Salt to taste
- Red chilli powder or paprika- 1/4tsp (optional)
- Olive oil- 3 tbs
How to make Bulgur Wheat Pilaf:
- Sauté the onions till translucent, add the tomatoes and stir till mushy, add the tomato paste and bulgur with salt and chilli, stir.
- Add water, stir, increase heat to high. Bring to boil.
- Once boiling, decrease the heat to medium low and let it cook covered till the water s sorbs. Stir occasionally to prevent it sticking to bottom of pot.
- Once water is absorbed, decrease heat and let it steam for 3-5 minutes.
- Turn off heat and let it rest a few minutes but serve hot.
Helpful Tips
- I found that resting it lets it absorb the water even more and it prevents it from looking soggy.
- You can serve these with any type of kebabs or grilled meat. I made this again today and we had it with Rosemary Steaks so… Yay! It is a winner.
- You can pin this picture to save it for later.
Turkish Bulgur Wheat Pilaf
This Turkish bulgur wheat pilaf is perfect as a side dish for any of your meals. It is helathy, filling and delicious yet simple to cook.
Ingredients
- Bulgur wheat/ broken wheat- 1cup
- Onion- 1 finely chopped
- Tomatoes - 2 chopped roughly
- Tomato paste- 1 tbs
- Water- 1-1/2 cup
- Salt to taste
- Red chilli powder or paprika- 1/4tsp (optional)
- Olive oil- 3 tbs
Instructions
Sauté the onions till translucent.- Add the tomatoes and stir till mushy; add the tomato paste and bulgur with salt and chilli, stir. Cook till oil separates.
- Add water, stir and increase heat to high. Bring to boil.
Once boiling, decrease the heat to medium low. Let it cook covered till the water absorbs. Stir occasionally to prevent it sticking to bottom of pot. - Once water is absorbed, decrease heat and let it steam for 3-5 minutes.
- Turn off heat and let it rest a few minutes before serving.
Notes
- Resting it lets it absorb the water even more. It prevents it from becoming soggy.
- You can serve these with any type of kebabs or grilled meat.
- Tastes best when served warm.
I hope you try this Turkish bulgur wheat with tomato pilaf recipe. Do let me know how it turns out.
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