Dish of Turkish Bulgur
(click to enlarge)

Turkish Bulgur


Turkey
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
45 min
Yes		 This dish is always well received, by vegetarian or carnivores alike. Served on a bed of lettuce it's main dish and salad all in one. It's also excellent for breakfast.

6
2
5
1
1-1/2
6
1-1/2
8
tt
3
tt
tt
------

oz
oz

cl
T
oz
c
oz

T


---

Romaine Lettuce
Parsley
Scallions
Garlic
Olive Oil
Bulgur Wheat #3
Water
Tomatoes, can (1)
Tabasco Sauce (1)  
Lemon Juice
Salt
Pepper
-- Garnish
Lemon Wedges
Lettuce Leaves
Prep   -   (20 min)
  1. Wash LETTUCE, tear into largish pieces and spin dry.
  2. Chop PARSLEY small. Yes, that's a lot of parsley, but not unusual in Turkish cooking.
  3. Chop TOMATOES small and mix with juice (1).
  4. Slice SCALLIONS thin including green part, chop GARLIC very fine and mix.
  5. Squeeze LEMON JUICE.
  6. Cut LEMON WEDGES for garnish.
RUN   -   (25 min)
  1. Heat Olive Oil and fry Scallion & Garlic until soft but not at all browned.
  2. Add BULGUR and stir until well coated with oil, then stir in Water and Tomatoes (or Turkish hot sauce if it's what you're using). Bring to a simmer and cook covered until bulgur is tender but not mushy. Check and stir often adding water as needed.
  3. When bulgur is done, stir in Parsley, Lemon Juice and season with Salt, Pepper and a liberal sprinkling of Tabasco Sauce (if not using Turkish hot sauce, or maybe anyway).
  4. Serve on a bed of Lettuce Leaves with Lemon Wedges on the side.
NOTES:

  1. Tomato & Chili Sauce:

      The tomatoes and tabasco are a substitute for Turkish Hot Pepper Sauce, presuming you can't get that. Of course here in the Western Capital of Armenia (Glendale, CA) it is quite easy to find and should be used instead. For details see our Chili Sauces & Potions page. If you use canned tomatoes, Include juice from the can proportional to the tomatoes you use.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
tmg_bulgur1 050527 - based on a recipe by Raymond Sokolov published in Natural History Magazine many long years ago.   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.