Antep Style Tomato Bulgur Pilaf
(Domatesli Aş - Gaziantep)
3/4 cup Turkish bulgur, large grain, washed and drained
4 tbsp olive oil
1 small onion, sliced
1 large tomato, peeled, diced
1 tsp red pepper paste
1 tsp red pepper paste, hot
3/4 cup warm water
2-3 spring onions, chopped
Saute the onion with olive oil for about 2-3 minutes. Add the tomato and continue to saute for about 2-3 more minutes at medium heat. Then, add the remaining ingredients, stir. Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes.
Sprinkle some chopped green onions over the top. Serve it with home-made yoğurt or Ayran on the side.