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Eat and drink, but waste not by excess (Al-A'raf 31) Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes 
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Eat and drink, but waste not by excess (Al-A'raf 31) Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes
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| Main Page » Pilaf Recipes » Baked Bulgur Pilaf | |||||||||||
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Firinda Bulgur Pilavi
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# Put the vegetable oil into a pot and make it hot over medium heat. Then add smaller veal cubes into the pot, roast it.
# When the small veal cubes give their broth and it evaporates, add finely chopped onion and seeds removed, finely sliced long green peppers. # When the onion turns to transparent , add tomato paste and washed bulgur into the mixture. Roast until the bulgur hardens. # Finally add the finely sliced green onions, peeled and diced tomato, salt and black pepper into the mixture and sauté the mixture for a while. Remove it from the stove. # Pour the mixture into a medium baking tray, lay it smoothly by forcing on it by a spoon. Pour 3 cups hot water all over the mixture. # Cover the tray by aluminium foil firmly. Place the tray into the oven which is preheated to 392 F. # Firstly, bake the pilaf at 392 F for 20 minutes, then bake it for 15 minutes at 365 F, in total 35 minutes. # After removing it from the oven, rest it for 20 minutes without uncovering the foil ıver the tray. Serve it hot. Note: This pilaf is cooked in stone ovens in Anatolia. http://ml.md/en705  Other Languages |
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