Bulgur Pilaf with Milk
(Lepe/Sutlu Pilav - Kirsehir - Central Anatolia Region)
1 cup milk*
1/2 cup Turkish bulgur, large grain, washed and drained
Pour the milk into the medium size pot. When it heats up add the bulgur, cumin and salt. Simmer until all the milk evaporates without the lid. Stir time to time. Sprinkle the cayenne pepper all over the pilaf and serve.
*Originally, goat's milk is used in this ancient recipe. Back in the old days, Lepe was preferred for breakfast:)
100 g bulgur contains; 73 g carbohydrates, 11 grams of protein and it includes plenty of fiber
Proteins - essential to growth and repair of muscle and other body tissues
Carbohydrates - our main source of energy.