This is Meral's, my sister, recipe. She is such an amazing cook. Each time when we visit her, we enjoy her company and her wonderful cooking.
As you know, good cooking needs good ingredients. Meral is always careful to where she does her grocery shopping. She manages to get up so early and goes to the farmers market to be able to get all the fresh vegetables. Also, she is quite strict about using vegetables in their seasons. Like, she does not buy tomatoes in winter, or buys spinach only in winter. I think that's quite important to come up
In England, we tend to do the same. But, sometimes I can not resist to buy tomatoes in winter time. In general, I think we are not so bad. For example, in autumn you can get really nice local growth fruit, e.g. apples, pears. They are much taster than any other imported ones. Also, it helps environment by not to transport all those fruits from other side of the world.
Preparation time: 5 mins
Cooking time : 20min
Serves for : 4persons
Ingredients:
- 1 cup of bulgur, prefer big grains if you can find
- 1 onion
- 2 tomatoes
- 1 small paprika
- 1 table spoon tomatoe paste
- Olive oil
- Salt, pepper
- 2 cups of how water
Preparation:
- Chop onion, and paprika.
- Peel tomatoes and slice them small cubes.
- Put olive oil in a pan, and heat it.
- Add the onions and fry them gently.
- Then, add sliced paprika and continue frying.
- Keep stiring the onion and parika. Try not to burn them.
- Add tomatoe paste, and keep on frying.
- Now, you can add tomatoes and fry for a short time.
- You can add bulgur and stir for about few minutes.
- Add salt and pepper.
- Pour hot water over to bulgur.
- Stir the bulgur.
- Turn the heating down and put the lid of the pan.
- Cook it slowly.
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Some bulgur might need more water. When you check bulgur is not soft enough
you can add more water and keep on cooking until all the water dries out. - When the bulgur is cooking, you can remove pan from hob and rest the pilaf about 10minutes on the side.
- After that, your bulgur pilaf is ready to serve.