Bulgur is wheat kernels that have been steamed, dried and crushed. It has a tender but chewy texture, that makes it great in pilafs. Bulgur has more fiber and protein than white rice. I used a coarse #4 bulgur in this recipe. Bulgur is graded for 1-4, 1 being the finest grain and 4 being the coarsest. In tabbouleh you would use the #1 or fine grain.
This recipe takes less than 30 minutes. The only complicated part is the seasoning. I use a spice called Sweet Pepper, it is also called Bhar Helou. It is not easily found here in the states, I have not been able to find it anywhere. But as luck and the internet would have it I found a recipe for this spice mix. As with any spice mixes, make a big batch and save it in a jar for up to a year.
Can you believe Daniel likes it with ketchup.
Bulgur Pilaf with Ground Turkey
1 large sweet onion, diced
2 cloves of garlic, minced
1 tablespoon olive oil
1/4 lb. ground turkey
1 cup coarse bulgur (#3 or#4)
1 teaspoon sea salt
1 teaspoon sweet pepper *
1 teaspoon cumin
2 1/2 cups water
1/2 cup of corn
2 tablespoon tomato paste
- Saute onions and garlic in olive oil over medium high heat, till golden.
- Add ground turkey and cook until meat is completely browned.
- Add salt, sweet pepper and cumin, stir until completely combined.
- Add bulgur, cook bulgur till lightly browned, approximately 2 minutes.
- Pour water into pan and bring to a boil. Cover and reduce heat to medium.
- Cook, covered for about 12 minutes, or until bulgur has absorbed all the water.
- Uncover, and add corn and tomato paste. Cook for an additional 5 minutes.
- Serve plain, with lebne, sriracha, or Greek yogurt.
*Sweet pepper spice mix
- 1 Tbsp allspice
- 1 Tbsp black pepper
- 1 Tbsp cloves
- 1 Tbsp fenugreek
- 1 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1 Tbsp ground nutmeg
Mix all spices together thoroughly. Can be stored in an air-tight container for up to a year.