Bulgur Pilaf with Green Lentil

bulgurpilaf1

This pilaf is another rare recipe even in our country. So many people don’t know this pilaf, they generally cook tehm seperately, bulgur pilaf near green lentil stew. I love them, but I also love them combined in the form of a pilaf. If you have a kind of stew, this pilaf will be a perfect side dish.

Mercimekli Bulgur Pilavi

Ingredients
•    1 cup bulgur
•    ¼ cup green lentil, boiled
•    2 cups water
•    2 green pepper, 1 onion
•    2 tbsp butter
•    1 tbsp olive oil
•    1 tsp black pepper
•    2 tsp salt
•    ½ tsp cinnamon

Melt the butter in a pan and add olive oil. Saute chopped  green pepper  and onion until soft, then add bulgur and boiled green lentil in it. Saute them for 5 minutes until bulgur gets crispy. Then pour water and sprinkle salt, black pepper and cinnamon in it and stir. Cover the pan and bring the heat to the lowest. When all the water’s gone, let it rest.

To serve it, put some in a small bowl and reverse it on a plate. You can garnish it with fresh dill or parsley. And if you have a bowl of homemade yogurt near it, you enjoy it more.

bulgurpilaf1

Comments

  1. says

    Two flavors that taste so good separately can only be that much better together. Can you hold off on these yummy recipes for a bit – my husband is going surfing in Nicaragua and I cannot eat these dishes by myself – I am going to be backed up with wonderful ideas! Just kidding =) As always – it looks fantastic.

  2. says

    A great alternative to rice pilafs (which is what I’m most used to). This looks delicious and the addition of cinnamon sounds so intriguing!

  3. says

    Ne guzel mercimekli bulgur pilavini eklemissin. Pekcok Turk yemek bloglarinda gormuyorum bunu pilavi. Belki de bilinmediginden dolayidir. Hatay’da cok yapiliyor bu pilav ve ben de cok seviyorum.

  4. says

    Nihal- Mersin’de de sık yapılan bir pilavdır bu ama dediğin gibi pekçok kişi bilmez.

  5. samir says

    this is a staple dish of the levant( lebanon,syria,palestine,jordan) ..it is also made with rice instead of bulgar..

Trackbacks

  1. [...] is; semolina is more yellow and thinner than bulgur. Bulgur is mainly used in savory dishes (bulgur pilaf) whereas semolina is generally used in desserts (semolina cake). But semolina is also used in some [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge