BULGAR PILAF: Unveiling the Middle Eastern Delight from the Fertile Crescent!

What makes Bulgar truly remarkable is the way it’s prepared. It’s actually cracked wheat that has been parboiled and dried, giving it a unique chewy consistency and a slightly earthy taste. This gentle processing method helps preserve the grain’s natural goodness while reducing cooking time—a win-win situation for all the busy cooks out there.

The Cultural Significance of Bulgar

The Fertile Crescent is typically associated with the cuisines of the Middle East. While it is geographically located in what is now considered the western part of Asia, the region has its own distinct culinary traditions that are often referred to as Middle Eastern cuisine.

Middle Eastern cuisine encompasses a wide range of countries and cultures, including but not limited to Lebanon, Syria, Iraq, Jordan, Palestine, Israel, and parts of Turkey. These regions have unique culinary identities that have evolved over centuries, influenced by factors such as geography, history, trade routes, and cultural exchanges.

The cuisines of the Fertile Crescent are known for their vibrant flavors, aromatic spices, and diverse ingredients. They incorporate staples like grains (including Bulgar), legumes, fresh herbs, spices like cumin and sumac, olive oil, yogurt, and a variety of fruits and vegetables. Meat, particularly lamb and chicken, is often used in traditional Middle Eastern dishes, as well as in vegetarian and vegan preparations.

How to make Bulgar Pilaf

3 portions

Total Time: 1 hour 30 minutes (including prep and resting time)

Middle Eastern Cuisine

You need

220g medium coarse bulgur (1 ½ cups), you can use coarse bulgur if you prefer
1 yellow onion
1 green (bullhorn) pepper
2 medium tomatoes
1 tbsp vegetable oil
30g butter (2 tsp), diced
1 tsp mild red pepper paste, heaped or use tomato paste
1 tsp salt
330ml warm beef stock/broth or use vegetable stock to keep it vegetarian (1 ½ cups)
Turkish (or Greek) yogurt, to serve

Do like this

Place the bulgur in a strainer and rinse well under cold running water until the water runs clear. Peel the onion, finely chop it and set aside. Finely chop the green pepper and set aside. Grate the tomatoes using the largest shredding holes of a box grater.
Heat the oil in a deep non-stick lidded frying pan placed on your largest burner over medium heat. When hot, add the chopped onion. Cook until translucent, about 7 min, stirring occasionally with a wooden spoon. Add the chopped green pepper and butter. Cook for 5 min, stirring occasionally. Add the red pepper (or tomato) paste and spread it all over using the back of the spoon. Cook for 2 min. Stir in the grated tomatoes and salt. Cook for 5 min.

Stir in the washed and strained bulgur, then pour in the stock. Quickly bring to a boil by increasing the heat and then lower it to low. The power settings of my induction cooktop go from 1 to 9 and I cook my bulgur on 3. Cover the pan with a lid and cook for 15 min. If all the stock hasn’t been absorbed by then, uncover the pan and keep cooking until it’s absorbed. On the contrary, if the bulgur pilaf is looking dry but not cooked through, add a splash of more water and keep cooking covered until cooked.
When cooked, remove the pan from the heat and mix the bulgur. Lay a clean dish towel or sheets of paper towels over the top of the pan (it shouldn’t touch the bulgur). Put the lid back on and let the bulgur sit for 15 min. Fluff it gently and serve with big spoonfuls of cold yogurt!

I Use What & Why

I use these meal prep containers – they come in packs of 30 – also for leftover food. Leftover bulgur pilaf will keep stored in an airtight container, in the fridge, for up to 3 days.

My eyes are not only light-sensitive but they cry every time I come near an onion. This mini-chopper is perfect – even for camping! Once charged you can unplug and use it up to about 30 times. It’s one of my most popular kitchen tools.

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