Middle Eastern recipes to share - Turkish Bulgur Wheat - Lentil Pilaf

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Turkish Bulgur Wheat - Lentil Pilaf

1 Cup Green Lentil

6 1/2 Cups Water or veggie broth or tomato juice mixed with water.

Whatever strikes your fancy as long as it come out to 6 1/2

cups.

2 Small Size Onion

1/2 Cup Olive Oil

2 Tablespoon Tomatoe Paste

2 Teaspoon Salt (if you use veggie broth you may not need salt. To

taste.)

2 Cups Bulgur

1/2 Teaspoon Red Pepper

1/3 Teaspoon Black Pepper

 

 

 

Soak lentil overnight with water. Cook for 30-35 minutes or until

tender. Set aside.

Saute finely chopped onions in olive oil for 5-6 minutes in a covered

saucepan.

Add lentils with cooking liquid, tomato paste, salt and water; stir

well. Bring to boil.

Stir in bulgur; mix well. Cover and simmer for 15-20 minutes; drain.

Sprinkle with spices. Remove from heat. Let stand covered for 20

minutes before serving.

Serve hot or cold.

 

Source: Unknown

Formatted by Chupa Babi in MC: 2005

 

ChupaNote: this is a great recipe to share. Its pretty bland for

those Americans who have no experience with spiced food.

 

Its really good with balsamic glazed grilled veggies on top. Though

in Turkey, they'd probably be pomegranate molasses glazed!

 

Also - I've fooled around with this a bit: Using 4 to 5 cups of

liquid origiannly and adding more as needed to make a dryer pilaf. I

hate draining bulgar. It clogs up my colendar!!

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