Turkish Style Bulgur Pilaf

Turkish Style Bulgur Pilaf

Print Recipe
Serves: 6 Cooking Time: 30 min


  • 2 cups coarsely ground bulgur
  • 2 onions, diced
  • 1 carrot, grated
  • 4 cloves of garlic, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon + 1 teaspoon butter
  • 2 tablespoons (hot) red pepper paste
  • 2 tablespoons tomato paste (or 200 ml tomato puree)
  • 400 g (1 can) of boiled chickpeas or any other protein source such as mushrooms
  • 1 tablespoon dried mint
  • 1 teaspoon dried thyme (or oregano)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes, if using sweet red pepper paste (optional)
  • Serve with: yogurt and kimchi/pickles



Brown one tablespoon of butter and olive oil in a pot


Add in the onions and sauté for a couple of minutes


After the onions are softened, stir in the garlic and continue to sauté


Add the tomato and pepper paste and mix


Add the bulgur, carrot and chickpeas/mushroom. Continue to stir after adding every ingredient


Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste


Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.


Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur - on low heat. Unlike rice pilaf, leaving a little water at the bottom of the pan will make your bulgur pilaf better.


Turn off the heat and cover with a clean kitchen cloth plus the lid and let it rest for 10 minutes


Fluff up and serve with yogurt and kimchi or pickles


Serve with yogurt and kimchi/pickles


Credit: Refika Birgül

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