Binnur's Turkish Cookbook

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Wednesday, July 09, 2008

Bulgur Pilaf with Vermicelli and Grilled Sujuk

(Sehriyeli Bulgur Pilavi ve Sucuk Izgara - Mardin - Southeast Anatolia Region)

Savory Dill and Nigella Cookies
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
Salt
Pepper
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.

Sujuk-Bread

Sujuk Bread
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.

2 servings.

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7 Comments:

At 9:23 AM, Anonymous Anonymous said...

Merhaba,

I am your biggest fan & I learn a lot reading your blog .
Any chance you post a perde pilavi recipe soon?
If not it doesn't matter I will wait patiently until you do so.
Thanx again & keep on the good work!
Meryem

 
At 4:08 PM, Anonymous Anonymous said...

I love your site.
where can i buy the turkish bulgur? I brought some home from Turkey, but will soon run out.
I'm in Seattle

 
At 11:57 AM, Blogger Binnur said...

Hi,
I may suggest you to search tulumba.com which is located in New York. It is a on line Turkish store. My daughter buy so many things from there. Here is the address for bulgur;
http://www.tulumba.com/storeItem.asp?ic=FB424303DK916

 
At 1:06 PM, Anonymous Anonymous said...

Hi, I'm also in Seattle and wanted to mention you can find bulgur and other Turkish food at either Byblos in Bellevue: http://byblosdeli.com/
or Goodies in Lake City: http://www.yelp.com/biz/goodies-mediterranean-market-seattle

 
At 7:44 PM, Blogger Heidi Lee said...

I made this recipe this past weekend and it was so tasty. Only thing, instead of vermicelli, i used orzo pasta. After browning and tossing it into the bulgur, it still tasted raw. But I doctored it and added some water to cook the orzo. Just a wonderful recipe. But next time, I will get the vermicelli. I usually don't like to substitute any of your recipes because all of them work so well together.

 
At 12:00 AM, Blogger Binnur said...

Hi Heidi,
Vermicelli cooks for a very short period of time like bulgur. But orzo needs more water and more time to be done which goes well together with rice:)

 
At 6:30 PM, Anonymous heidi said...

Thank you for the tips Binnur! So grateful!

 

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