Welcome to Culinary Compass! If you’ve ever struggled to achieve that perfect, fluffy texture when cooking bulgur wheat, this is the recipe for you. We are diving deep into the secrets of making a truly exceptional, meat-studded bulgur pilaf (Bulgur Pilavı).
This robust dish is more than just a side; it’s a complete meal bursting with savory flavor, courtesy of proper ingredient layering. We walk through professional cooking techniques, starting with perfectly sautéing the onions and pastes, ensuring the bulgur is properly toasted, and understanding the critical liquid-to-grain ratio (2:1) that guarantees separate, tender grains every time. We also cover the importance of adding garlic late in the process and the necessary resting period to complete this healthy, high-fiber meal.
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***FLUFFY MEAT BULGUR PILAF RECIPE***
Ingredients:
– 1/4 cup vegetable oil
– 1 tablespoon butter
– 1 medium onion, diced
– 1 tablespoon tomato paste
– 1/2 tablespoon pepper paste
– 1.5 cups coarse bulgur wheat, rinsed
– 3 cloves garlic, finely minced
– 250g cooked diced meat (with its broth)
– 3 cups liquid (water or broth)
– 1 teaspoon salt
– 1 teaspoon red pepper flakes
– 1 teaspoon black pepper
Instructions:
1. In a pot, melt butter and oil. Sauté diced onion until pink.
2. Add tomato paste and pepper paste; sauté until fragrant.
3. Add the rinsed bulgur wheat. Sauté the bulgur over medium heat for 4-5 minutes until lightly toasted.
4. Stir in minced garlic and spices (salt, red pepper flakes, black pepper).
5. Add the cooked meat and its broth, then add the remaining liquid (3 cups total liquid per 1.5 cups bulgur).
6. Bring to a boil, reduce heat, cover, and cook, stirring occasionally (unlike rice pilaf) until all liquid is absorbed.
7. Once cooked, cover the pot with a clean towel and lid. Let rest for at least 20 minutes before serving.
Hello everyone and welcome to my channel. Today I’ve got an absolutely killer bular peeloff recipe for you. We’re going to make a fluffy, flavorful bular peeloff with meat. Like all my other recipes, you can find the ingredients for this delicious bular peeloff in the description box below. So without further ado, let’s jump right into the preparation steps. And before we do, please remember to give this video a thumbs up to show your support. First, let’s add about 1/4 cup of vegetable oil to a suitable pot for our peeloff. Then add one tablesp of butter and give it a quick stir until they butter melts. Now add one medium sized onion diced and let’s start sautéing. We’ll begin the sautéing process. over medium heat. Stirring occasionally will cook the onions until they turn pink. For those of you making this wonderful peeloff during the summer months, I highly recommend adding plenty of tomatoes and peppers. Once our onions are sufficiently sauteed, we’ll add one generous tablespoon of tomato paste in half, a tablespoon of pepper paste. Let’s sauté these until the aroma of the pastes really comes out. After sautéing sufficiently, we’ll add 1 and 1/2 cups of bular wheat rinsed to the pot. And again over medium heat, stirring occasionally. Let’s sauté the bular for about four or five minutes. Once the bular is nicely toasted, we’ll add three cloves of garlic, finely minced, we add the garlic at the very end because it can burn quickly and release an unpleasant odor. And finally, to elevate the flavor of our peeloff, let’s add the spices. One teaspoon of salt, one teaspoon of red pepper flakes, and one teaspoon of black pepper. Let’s give it a good mix. On the other side, let’s add our cooked 250 g of diced meat along with its broth. I usually eyeball the liquid for bulgar peeloff. But if you prefer, for every 1.5 cups of bular, use three cups of liquid. After a quick stir, let’s cover it and let it cook. Don’t forget to stir it occasionally, folks. Unlike rice peeloff, bulgar peeloff requires stirring from time to time. It’s a type of peeloff. Keep stirring it occasionally until all the liquid has been absorbed. Once it’s cooked, cover it with a clean towel and let it rest for at least 20 minutes. And there you have it. Our beautiful fluffy bulgar peeloff is ready to serve. This bulgar peeloff will be a fantastic addition to your dinner table. So be sure to try it. And please don’t forget to share your thoughts and opinions in the comments section at the bottom of the page. If you haven’t subscribed to my channel yet, you can do so for free to get access to more recipes.
Dining and Cooking