🍚 Bulgur pilavı
Bulgur pilavı is Turkey's everyday bulgur pilaf: coarse cracked wheat simmered with sautéed onion, green peppers and tomato until each grain is fluffy and separate. It has a nutty, savoury taste with a gentle tomato tang. It is served as a side with grilled meat, stews and beans, or on its own with a spoon of pickles.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g coarse bulgur
- 1 onion, chopped
- 2 green peppers, chopped
- 2 tomatoes, grated, or 1 tbsp tomato paste
- 2 tbsp olive oil
- 600 ml hot water
- Salt, black pepper
Method
- Soften the onion and peppers in the oil for 5 minutes.
- Add the tomato and cook for 2–3 minutes.
- Stir in the bulgur, salt and pepper, then pour in the hot water.
- Cover and simmer on low heat for 15 minutes until the water is absorbed.
- Rest covered under a cloth for 10 minutes, then fluff and serve.
How to make it lighter
- Use 1 tbsp oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
- Double the peppers and tomato for more volume per portion.
- Serve a 150–200 g portion alongside a big salad or lean grilled meat.
History
Bulgur has been eaten in Anatolia and the Middle East for thousands of years, and bulgur pilaf is a cornerstone of Turkish home cooking, especially in the south-east and in rural kitchens. It is often preferred to rice as a cheaper, more filling everyday grain.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Bulgur pilavı and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →