Lebanese Bulgur Pilaf

4 Nov

This bulgur recipe is another Lebanese recipe that I picked up from my fiance’s Mom, Mona. This an quick and easy dinner that is super tasty and loaded with fiber.

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.

You can serve this bulgur pilaf a variety of ways. Traditionally it is served with Lebanese yogurt or even dried yogurt. But I like mine with sriracha and Greek Fage yogurt.

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

  1. Saute onions and garlic in olive oil over medium high heat, till golden.
  2. Add ground turkey and cook until meat is completely browned.
  3. Add salt, sweet pepper and cumin, stir until completely combined.
  4. Add bulgur, cook bulgur till lightly browned, approximately 2 minutes.
  5. Pour water into pan and bring to a boil. Cover and reduce heat to medium.
  6. Cook, covered for about 12 minutes, or until bulgur has absorbed all the water.
  7. Uncover, and add corn and tomato paste. Cook for an additional 5 minutes.
  8. 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.

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One Response to “Lebanese Bulgur Pilaf”

  1. 2Fast4U1701 June 21, 2013 at 9:28 am #

    I’ll be making this for dinner today and can tell by the ingredients that it will be great. My special thanks for the Bhar Helou recipe as I would like to make Egyptian Kofta as authentic as possible 🙂 I’m hoping that this is the “Secret” ingredient that I need to make Stuffed Bell Peppers taste like those an Egyptian gentleman made for my Pops when he was a little boy.

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