Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, February 15, 2012

Bulgur Pilaf with Turkish Pastrami

(Pastirmali Bulgur Pilavi)

Bulgur Pilaf with Turkish Pastrami
Pilaf Ingredients:
1/2 cup bulgur, large grain, washed and drained -I always use Turkish
Bulgur which taste is better:)
1 cup hot water
2 tbsp extra virgin olive oil +1 tbsp butter
1 medium size onion, cut in small size
1 tbsp tomato paste
1 tbsp Turkish red pepper paste

1/4 cup vermicelli noodles
1 tbsp butter
6 slice of Turkish Pastrami

Saute the onion with olive oil and butter until it is softened over medium heat. Add all the pilaf ingredients, stir. Cover and start to cook pilaf over very low heat.

Meanwhile, place vermicelli noodles in a small pan. Saute until the colour of vermicelli noodles turns to light brown over under medium heat. Do not burn them! Put it aside.

Meanwhile, melt the butter in a small pan. Place the Turkish Pastrami in it, cook both sides.

Check the Bulgur Pilaf, when you start seeing holes towards the end add lightly browned vermicelli noodles and Turkish Pastrami in it and stir. Cover and continue cooking until the bulgur is done, ie. when all the liquid has evaporated. Let the Bulgur Pilaf stand for about 4-5 minutes.

Serve the Bulgur Pilaf with Turkish Pastrami with Ayran and Tomato Salad.



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