Şehriyeli Bulgur Pilavi (Bulgur Pilaf w/ Vermicelli)

A familiar cousin to Şehriyeli Pirinç Pilavi (rice pilaf with vermicelli), this savory side is prepared with a medium sized bulgur instead or rice. It adds a dash of variety in the world of side items and it’s well worth a try!

If you’re looking for a delicious grain alternative to rice, look no further than bulgur! It comes in several different varieties, but for this recipe, we use the medium size bulgur. It is a little smaller than rice and has a great texture with the vermicelli.

Here’s the recipe:

  • 1 1/2 c vermicelli (the variety that’s already broken into small pieces)
  • 3 c medium bulgur
  • 3 TBSP butter
  • 2 TBSP olive oil
  • salt & pepper (to taste)

Preparation:

Melt the butter with the olive oil in a large stock pot.

Add the vermicelli and cook until brown (stirring frequently).

Add the bulgur and stir for 2-3 minutes to toast it.

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Add 6-8 cups of hot water (or enough to cover the bulgur) and simmer on medium low heat until there is no water left (approximately 10-15 minutes).

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Remove from heat and let set for 5-10minutes.

Serve & enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

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