Bulgur Wheat

Name: Bulgur Wheat
Prep time: 10 min
Cook time: 25 min
Yield: 3 to 4 servings
Cuisine: Kebab & Grill Menu
Ingredients: Olive Oil — 2 tbsp; Butter — 1 tsp; Onion — 1; Salt — 1 tsp; Garlic — 2 cloves; Green Capsicum — 1; Green Turkish Pepper — ½; Tomato Puree — 1 tbsp; Tomatoes — 2; Black Pepper — ½ tsp; Red Pepper Flakes — ½ tsp; Dried Mint — 1 tsp; Dried Thyme — 1 tsp; Lemon Juice — 1 tsp; Coarse Bulgur Wheat — 270g; Hot Water — 720ml; Fresh Parsley — 1 tbsp; Lemon Slices — 2

This authentic Turkish side dish features coarse bulgur wheat gently simmered with sweet onions, sun-ripened tomatoes, and charred red peppers in a rich vegetable broth. Fluffed to a delightfully chewy, tender perfection, each grain absorbs the smoky tomato paste and warm spices, creating a comforting, nutty foundation finished with a sprinkle of fresh coriander.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 25 minutes

Servings: 3 to 4

Notes:

Coarse bulgur wheat (pilavlik bulgur) is essential for achieving the traditional tender-chewy, grain-separated texture.

Substituting butter with additional olive oil easily turns this recipe into a fully vegan side dish.

Finely chopped green Turkish pepper or fresh green chilli can be added for extra warmth and spice.

Covering the pot with a damp tea cloth under the lid while resting allows steam to absorb, fluffing the grains perfectly.

Sauté Aromatics
Heat the olive oil and butter in a medium pot over medium heat until melted. Add the finely chopped onion and salt, sautéing for 1 to 2 minutes until softened. Stir in the chopped garlic, capsicum, and green Turkish pepper, sautéing for another minute until fragrant.

Build Tomato Spice Base
Stir in the tomato puree and grated tomatoes, cooking for 2 minutes. Add the black pepper, red pepper flakes, dried mint, and dried thyme, mixing well for 1 minute to release the aromatic oils. Add a squeeze of lemon juice.

Simmer Bulgur Wheat
Add the coarse bulgur wheat to the pot, stirring continuously for 1 to 2 minutes to coat each grain in the spice mixture. Pour in the hot water and bring to a boil. Reduce heat to low, cover with a lid, and simmer gently for 15 minutes until all water is absorbed.

Fluff and Serve
Turn off the heat, remove the lid, and gently fluff the bulgur with a fork. Cover the pot with a damp tea towel, place the lid back on top, and let rest for 7 to 10 minutes. Garnish with chopped fresh parsley and lemon slices before serving.