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Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish



Today we have a great recipe that is one of our absolute favorites. It’s important to us both as heritage, and as how healthy and “bereketli” it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!

#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı

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2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper

To garnish:
Pickles
Savory yogurt

• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!

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50 Comments

  3. Simon Blackmore

    Love watching your videos. even subscribed to your Turkish channel (you generally post more content over there). all good 👍

  7. amy hammoud

    love your food im from lebanon living in canda our food almost the same i guess we learned it frrom you

  9. Greg

    I’m Greek America with ancestors from near Istanbul. I love your channel.

  13. Equilibrium

    Bulgur or in Armenian Բլղուր or Blghur in Armenian means wheat prepared on steam.
    That tipe of grain what is made from wheat is centuries old belongs too Armenian cuisine.
    With all the love and respect but everything should called by their creators given name and order.

    🇦🇲

  15. Brydon Court

    Oh my god this is absolutely devine. I
    only missed out the hot tomatoes paste but I applaude you in more way than one. I loved it soo much and have to Big you up mrsxx😊.

  16. Merima Salkic

    Thank you so much for the recipe I love to eat Bulgur is my favorite food every time when I visit Turkey I eat so much 😊Turkish food is the best ❤️

  23. Trudy Bongers

    I ❤❤ this dish ….i gonna make this tommorow ❤❤❤ greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷

  24. Emel Varol

    I am from Turkey and have never seen carrot used in bulgur. I also haven’t seen chickpeas in bulgur tbh (It is used in rice pilav sometimes). My mother sometimes cooks bulgur with onion, eggplant and red pepper. I have also seen the same done in my friends’ and relatives’ households. I wonder if other Turks cook the version in this video other than Refika. I believe it is her region’s traditional style. This version also looks good but I recommend the version with onion, eggplant and red pepper.

  27. Claudia Iovanovici

    There used to be a very nice Turkish restaurant in Timisoara, Romania, where I live. We went there for years, but then, a little before the pandemic, there was a fire, the restaurant burned down, and the owner was unable to re-open it. i felt very sad about it, because their food was amazing. One dish I loved was bulgur, but they often had it with some kind of pasta, some small, very thin noodles. I was wondering if maybe you could make or if you have a recipe using this particular variation of bulgur.

  30. SY K

    I am so happy that I came across Rafika’s channel. I love your recipes. Many blessings /Barakats coming your way. ♥️

  31. Murat K.

    This recipe is better off if no butter/yoghurt is used. The vegan version tastes better

  39. Janna Issa

    🤩Refika, thank you so much for the wonderful dish! I already made it several times and even my daughter loved it and asked to cook it today 😄👍I’m trying to stop eating meat, so looking for such recipes 😋 I wanted to ask if there are other variations of this dish with other ingredients?💕

  40. Jeff S

    gorgeous recipe! i imagine it would be amazing with any kind of grilled meat. 😋

  43. MK Kadir

    Hi Refika, just watching a video on youtube, an American couple moved to Portugal explaining about the changes and their life and he is cooking bulgur, and says this is Refika's recipe. You should be proud of yourself. Just wanted to share it. Greetings from Birmingham UK 😊

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