Meat

Pilaf "Bulgur"

Pilaf "Bulgur"



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Ingredients for cooking pilaf "Bulgur"

  1. Bulgur 2 cups (wheat groats)
  2. Butter 1 tablespoon
  3. Vegetable oil 1 tablespoon
  4. Onions 2-3 pieces
  5. Chili pepper of any color 1 piece up to 2-3 centimeters in length
  6. Sweet pepper salad 1 piece
  7. Tomato 1-2 pieces
  8. Distilled pure water 2 cups
  9. Salt to taste
  10. Ground black pepper to taste
  • Main ingredients: Onion, Pepper, Tomato
  • Serving 6 servings
  • World CuisineAsian, Oriental

Inventory:

Deep bowl, Small sieve, Deep plate, Frying pan, Stove, Knife, Cutting board, Plate - 5 pieces, Aluminum pan with a dense bottom and a lid, Kitchen wooden spatula, Tablespoon

Cooking pilaf "Bulgur":

Step 1: prepare bulgur.

Sort the right amount of bulgur, remove existing husk, pour into a deep bowl, rinse under running water from flour coating. Then discard the bulgur into a fine sieve, let it drain and transfer it to a deep plate. Allow to dry and then fry in a hot, dry pan. no fat, to slightly darken.

Step 2: prepare and fry the vegetables.

Peel onions with a knife and rinse under running water along with tomatoes, sweet and hot peppers. In peppers, cut the stalks, clean them from seeds and veins. Then rinse inside and out. At a tomato cut off the place on which the stalk was attached. Alternately lay the vegetables on a cutting board and cut into a medium cube with an approximate diameter 1 to 1 centimeter. Hot pepper finely chop, the finer the better. Arrange the ingredients in separate plates. Turn the stove on to a medium level and place an aluminum pan with a thick, thick bottom on it. Pour the vegetable oil into the pan and add a slice of butter. Melt the fat and put onions and peppers in it. Simmer the ingredients until soft. 3 to 4 minutes, periodically mixing them with a kitchen, wooden spatula to avoid burning to the bottom of the pan. Then add chopped tomatoes and stew vegetables 5 - 7 minutes. Peppers and onions should become soft, tomatoes should let a small amount of juice. Do not forget to mix vegetables with a kitchen spatula.

Step 3: cook the pilgrim "Bulgur".

Add bulgur to stewed vegetables and sauté all the ingredients for 2 to 3 minutes stirring them intensively with a kitchen spatula so that the bulgur absorbs melted fat and tomato juice. Then add the right amount of water, preferably in a 1: 1 ratio. Salt water to taste and add black ground pepper, not forgetting that you added chili pepper. Mix all the ingredients thoroughly with a wooden spatula until the salt dissolves. Cover the pan with a lid and cook pilaf over medium heat. 10 to 12 minutes. Then screw the plate to the smallest level and let the bulgur sweat 15 - 20 minutes under a closed lid until the water evaporates completely. Pilaf during cooking do not interfere! When the water evaporates, turn off the heat, open the lid and wrap it in a dry kitchen towel, cover the pot again with this lid and leave it in that form for 20 - 25 minutes. Pilaf is ready! Place a portion of pilaf on a plate with a tablespoon and taste forwards!

Step 4: serve the Bulgur pilaf.

Pilaf "Bulgur" is served hot laid in a slide in the middle of a large flat plate or large flat dish. An empty place at the edges of the plate is made out with various options, sometimes a meat, stew or fried assembly, for example, turkey, lamb, beef, is placed around the pilaf and this is complemented by pigeons and a rabbit. Sometimes bulgur is made out with fresh vegetable slices and various greens, and meat of any kind is served on a separate dish or plate. Bulgur pilaf tastes sweet and sour, savoring it, you will not understand that this dish was prepared from ordinary wheat cereal, which is processed in Turkey in a special way, first with water and then dried according to all ancient traditions, in the sun. Tasty and not expensive dish! Enjoy your meal!

Recipe Tips:

- - To cook this type of pilaf, you can use not only an aluminum pan, pilaf turns out to be very tasty in any dense dishes, it can be a pressure cooker, cauldron, ducklings.

- - During the preparation of this dish, you can add any spices you like suitable for cooking pilaf, it can be zira, barberry, saffron, caraway seeds and many others.

- - Sometimes this kind of pilaf is cooked together with vegetables, for the above quantity of products 1 zucchini, 1 eggplant, 1 carrot. Vegetables are washed, diced and stewed with onions and pepper until half cooked, then tomatoes are added and after pilaf is cooked, following the recipe.

- - In winter, tomatoes can be replaced with tomato paste, with the amount of ingredients indicated above in the recipe, 1 - 2 tablespoons of the paste, or depending on what kind of acidity you want to give bulgur.