This pilaf is mainly served in Turkish drinking houses with raki, which is the traditional Turkish alcoholic drink. That’s why its name is drinking house pilaf (meyhane pilavı). However, it is also a very common pilaf cooked in any Turkish home. This pilaf is eaten as a side dish, generally with kidney peas or chickpeas.
• 1 cup pounded wheat (bulgur)
• 1 big onion, chopped
• 2 garlic cloves, sliced
• 1 red pepper, 1 green pepper, chopped
• 2 tomatoes, chopped
• 3 tbsp olive oil
• ½ tbsp tomato or pepper paste
• 1 1/2 cup water
• Pepper flakes
Saute chopped onion in olive oil until it gets brown.
Add tomato/pepper paste in it. Then put chopped peppers, tomatoes, salt and pepper flakes in it. Stir it for 5 minutes until they get soft.
Then it’s time to add bulgur (pounded wheat). Saute it for 5 minutes. When you start to feel the smell of bulgur, pour water and stir just once. Put the pot’s lid on. And reduce the heat to the lowest.
It will be ready after about 20 minutes.
Now you can pour raki and water in a glass and enjoy your meal.