Bulgur Pilaf with Grape Leaves
(Yaprak Buğulama - Gaziantep - Southeast Anatolia Region)
3/4 cup Turkish bulgur, large grain, washed and drained
7-8 leaves of grape leaves, boil for 2 minute, drain, cut off the stems, cut in medium size or cut it as you like:)
4 tbsp olive oil
1 small sized onion, sliced
1-2 clove of garlic, sliced
1 tbsp red pepper paste
1 tbsp tomato paste
1 cup warm water
Pinch of cayenne pepper
Saute the onion with olive oil for about 2-3 minutes. Add the garlic and grape leaves into the pot. When the smell of garlic comes out add the rest of the ingredients, stir. Cover, turn the heat down to low heat. Cook until all the water evaporates. Let the Pilaf with stand for about 5 minutes.
Serve the Bulgur Pilaf with Grape Leaves with plain yogurt or Ayran by the side.