Bulgur Pilavi – pilaf from bulgur with noodles is a unique dish. It somewhat resembles those sandwiches of bread with bread (a thin slice of white bread on a thick slice of grey bread), which we, young and inventive deadbeats, eat in the late Soviet era of food shortages and the post-Soviet era of money shortages. Bulgur Pilavi is made from wheat cereals – bulgur, thin wheat noodles (şehriye) and butter (except for water and salt). The result is a simple and satisfying peasant dish – just the way I like it.
Bulgur is wheat grains, parboiled, dried and, after that, crushed. Shallow bulgur used for baking, meatballs and the like; average bulgur – for salads (like a Tabuleh) and fillings for stuffed vegetables; coarse bulgur used for pilafs, soups, and porridges. Turkish bulgur is one of the best (if not the best): after all, Turkey (along with several neighboring countries) is the birthplace of wheat, and probably bulgur. And thanks to tradition (which has more than thousands years), modern Turks are really masters in cooking dishes from wheat. And this simple and somewhat paradoxical dish is a perfect example of this.
Ingredients for bulgur pilavi:
- Coarse bulgur – 300 grams.
- Noodles – 100 grams. Noodles are needed small and thin; Turkish şehriye can be not available, but it is perfectly replaced by Italian Filini, Vermicelli Tagliatti or broken Cappellini (pieces of about two centimeters).
- 70-100 grams of butter (only unsalted); it can be replaced by the same amount of olive.
- Salt – 3/4 teaspoon.
- Water – 700 milliliters.
In general, this pilaf has a simple proportion: 1 part vermicelli, 3 parts bulgur, 7 parts water.
Cook Bulgur Pilavi
- Melt the oil in a dutch-pot over medium heat.
- Throw the noodles into the pot and, stirring constantly, fry it until it gets golden – it takes six to eight minutes. Be careful: it’s easy to over-fry noodles; so:
- As soon as the noodles became golden – put bulgur into the pot, salt and fry it all, actively mixing, another a minute or a minute and a half.
- Fill bulgur and noodles with hot water (gently, will sprinkle); increase the fire to the maximum and wait for the water to boil; then reduce the heat to a small and cook pilaf until all the water is absorbed.
All is ready. Eat this pilaf with stewed meat, with kebabs, meatballs or with fried vegetables and pickles (I prefer the latter option).
It is even easier to cook Bulgur Pilavi in a slow cooker: set the “Fry” mode for 15 minutes; waiting for three minutes; put and melt the butter; ten minutes before the end put noodles; fry it until golden brown, stirring constantly; put bulgur, salt it and fry, stirring, another minute or two. Then switch the slow cooker to the “Rice” mode, fill it with water and leave it to work, doing our own business in anticipation of a sound signal.
Pluses: Unique food. Despite its simplicity, it does not tire; and if you change the side dishes – then, probably, Bulgur Pilavi can be eaten forever. It well stored in the refrigerator. And it’s nourishing.
Nuances: Cooked in olive oil – becomes a vegetarian. Do not be tempted to use ordinary crushed wheat instead of bulgur – the result will edible, but not as good as the original dish of bulgur.