Drinking House Pilaf recipe is a classic one that must be known by everyone. This is a perfect side dish that can be served with any meat or meatless main course. So simple yet so flavorful!
Drinking house 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.
The name suggests drinking but you don’t have to drink anything for sure. This pilaf is eaten as a side dish, mostly with white kidney beans or chickpeas but the alternatives are endless. You can serve it along with chicken dishes or meat dishes too. Personally, I can have it on its own as a main course accompanied with some homemade yogurt or some fresh green salad.
Bulgur pilaf with tomatoes and peppers.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 cup bulgur
- 1 big onion, chopped
- 2 garlic cloves, sliced
- 1 red bell pepper, chopped
- 1 green pepper, chopped
- 2 tomatoes, chopped
- 3 tbsp olive oil
- ½ tbsp tomato paste
- 1 and 1/2 cups water
- Pepper flakes
- Saute chopped onion in olive oil until it gets golden.
- Add tomato paste in it. Then add in chopped peppers, tomatoes, salt and pepper flakes in it.
- Cook stirring it for 5 minutes until they get soft.
- Then add bulgur and saute for 5 minutes.
- When you start to feel the smell of bulgur, pour water and stir just once.
- Put the lid on and reduce the heat to the lowest.
- It will be ready after about 15 minutes.