(Sehriyeli Bulgur Pilavi ve Sucuk Izgara - Mardin - Southeast Anatolia Region)
1/2 cup Turkish bulgur, large grain, washed and drained - I always use Turkish Bulgur which tastes is better:)
1 cup hot water
2 tbsp extra virgin olive oil
1 medium-size onion, cut in small size
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium
1 tbsp butter
1/4 cup vermicelli noodles
Saute the onion with olive oil until it is softened at medium heat. Add all the ingredients, except butter and vermicelli noodles, then stir. Turn the heat down to low. Cover and start to cook at low heat.
Meanwhile, place the butter and vermicelli noodles in a small pan. Saute the vermicelli noodles in a small pan until their colour turns to beige at medium-low heat. Do not burn them!
Check the Bulgur Pilaf, when you start seeing holes towards the end, sprinkle the lightly browned vermicelli noodles all over it and stir. Close and finish to cook until all the water evaporates. Let the Pilaf stand for 5 minutes.
Meanwhile, remove the skin of Sujuk. Cut in half lengthwise. Preheat the barbecue or oven (grill). Place them on the rack and grill the sujuk for about 3-4 minutes on both sides.
Place Grilled Sujuk on the Bulgur Pilaf with Vermicelli, serve with Ayran
and Tomato Salad
Remove the skin of the Sujuk. Cut in half lengthwise. Preheat the barbecue or oven (grill). Place them on the rack and grill the sujuk for about 3-4 minutes on both sides. Place Grilled Sujuk inside a Turkish bread corner along with green pepper. Serve with Ayran