Bulgur Pilaf is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Today we have a great recipe that is one of our absolute favorites. It’s important to us both as heritage, and as to how healthy and “bereketli” it is. Bulgur means boiled, dried, and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. A medium grind is usually used to make kısır and dolma.
Finely ground bulgur is great for soups, meatballs, and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, is the homeland of corn, Anatolia is the homeland of bulgur wheat.
We use bulgur in almost every dish. It is nutritious, fulfilling, and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy, and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!
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Let us know what you think of today’s Bulgur Pilaf tips, tricks, and hacks!