ETLI BULGUR PILAVI
Steps:
- In a large saucepan, fry the onions in 2-3 tablespoons of the butter or oil until golden. Add the meat and sauté over moderate heat for a few minutes, turning to brown the pieces all over. Season with salt and pepper and stir in the tomatoes and tomato paste. Cover with water and simmer gently, covered, for 1-1 1/2 hours, or until the meat is tender, adding water to keep the meat covered but letting it reduce towards the end.
- Add the bulgur and about 2 cups boiling water-assuming there are about 2 cups of liquid sauce already in the pan. Add more if there is not. Add salt, stir well, and cook, covered, over low heat for about 10-15 minutes, or until the liquid has been absorbed, adding a little water if it seems too dry. Let stand for a further 15 minutes, while the grain becomes swollen and tender. The bulgur should be plump and soft. Stir in the remaining butter or oil before serving.
- Variations
- Substitute 2 chicken joints (1 thigh and 1 breast half, for instance) for the meat. Cook for about 30 minutes, then remove skin and bones and cut up the chicken into small cubes.
- Add 1/2 cup chopped flat-leaf parsley. Mix it in at the end.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tk Gm
[email protected]I'm not sure what I did wrong, but the bulgur pilaf turned out mushy.
Edward Haigh
[email protected]This recipe was too complicated for me. I ended up burning the bulgur pilaf.
13 12
[email protected]The bulgur pilaf was a bit dry. I think I needed to add more water.
Emmanuel Christian Life Ministry International
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it turned out much better.
Willow Johnson
[email protected]I loved this recipe! The bulgur pilaf was perfect, and the meat was so tender. I will definitely be making this again.
Warfire 1202
[email protected]This dish was easy to make and turned out great. The bulgur pilaf was fluffy and flavorful, and the meat was tender and juicy.
Ikram Ali
[email protected]I'm not a big fan of bulgur pilaf, but this recipe changed my mind. The bulgur pilaf was light and fluffy, and the meat was cooked to perfection. I will definitely be making this again.
desire Egbuniwe
[email protected]This recipe is a great way to use up leftover meat. I used leftover chicken and it turned out great. The bulgur pilaf was fluffy and flavorful, and the chicken was moist and tender.
Rare Nurse
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it. The bulgur pilaf was flavorful and the meat was tender. I will definitely be making this again.
Uduakobong Godsaveus
[email protected]I followed the recipe exactly and it turned out perfectly. The bulgur pilaf was light and fluffy, and the meat was cooked to perfection. This dish is a keeper!
Liam Hall
[email protected]This recipe was absolutely delicious! The bulgur pilaf was fluffy and flavorful, and the meat was tender and juicy. I will definitely be making this again.