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

Friday, October 25, 2013

Bulgur Pilaf with Vermicelli and Eggs

(Yumurtalı Şehriyeli Bulgur Pilavı - Barak Türkmen - Nizip - Gaziantep)

Bulgur Pilaf with Vermicelli and Eggs
3/4 cup bulgur, large grain, washed and drained -I always use Turkish Bulgur which taste is better:)
1 1/4 cup hot water
2 tbsp extra virgin olive oil
1 small-size onion, chopped
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium

1/4 cup vermicelli noodles

1 tbsp butter
2 eggs

Saute the vermicelli noodles in a small pan until their colour turns to beige at medium-low heat. Do not burn them!

Saute the onion with olive oil until it is softened at medium heat. Then, add the remaining ingredients, stir. Turn the heat down to low. Cover and start to cook at low heat.

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, melt the butter in a small pan. Crack the eggs and stir frequently with a spatula, until they form curds. Toss the scrambled eggs with the Bulgur Pilav. Serve it with Ayran.

2 servings.



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