Bulgur, a pre-cooked and dried form of wheat, figures highly in pilaf dishes of all sorts. Here are three easy favorites.
Pilafs of all sorts are a traditional accompaniment to meat dishes, such as shish kebab or a nice lamb roast. They also go quite well with chicken or fish. Here are three varieties of Armenian Bulgur pilafs. Rice varieties are also quite common in Armenian cuisine and in Middle Eastern cuisine generally.
Bulgur Pilaf 1
Ingredients
- 1 Cup Bulgur wheat
- 2 Cups Chicken Stock (Water, Beef Stock or Vegetable Stock may be substituted)
- ½ Stick of Butter
- ½ can of Tomato Paste (about 2 oz).
- Vegetables: any combination of onions, garlic, tomatoes, zucchini, eggplant, green beans, peas, carrots, celery, mushrooms…all work well, diced small.
Method:
- Melt butter in saucepan.
- Toss is the diced vegetables and sauté until softened, but not burnt.
- Add the stock and tomato paste.
- Add the Bulgur and cover.
- Turn down the heat to low and simmer until the liquid has been absorbed. (about 15 – 20 minutes)
Serves 4
Bulgur Pilaf 2
Ingredients
- 1 Cup Bulgur wheat
- ½ Cup thin Egg Noodles
- 2 Cups Chicken Stock (Water, Beef Stock or Vegetable Stock may be substituted)
- ½ Stick of Butter
- 1 Onion and 2 Cloves of Garlic, diced small
Method:
- Melt all but 1 TBL. of butter in saucepan.
- Add the (uncooked) Egg Noodles and sauté until the noodles are slightly browned – but not burnt.
- Add the stock and tomato paste.
- Add the Bulgur and cover.
- Turn down the heat to low and simmer until the liquid has been absorbed. (about 15 – 20 minutes)
- Add the Stock and cover.
- Turn the heat down to low.
- While the bulgur is softening, in a small frying pan, melt the remaining 1 TBL of butter and sauté the diced onions and garlic.
- When the liquid has been absorbed by the bulgur/egg noodles, fluff with a fork, stir in the onions and garlic and serve.
Serves 4
Bulgur Pilaf 3
Ingredients
- 1 Cup Bulgur wheat
- 2 Cups Chicken Stock (Water, Beef Stock or Vegetable Stock may be substituted)
- ½ Stick of Butter
- ½ can of Tomato Paste (about oz).
- Vegetables: any combination of onions, garlic, tomatoes, zucchini, eggplant, green beans, peas, carrots, celery, mushrooms…all work well, diced small.
- Extra Virgin Olive Oil to taste (at least ¼ Cup)
Method:
- Melt butter in saucepan.
- Toss is the diced vegetables and sauté until softened, but not burnt.
- Add the stock and tomato paste.
- Add the Bulgur and cover.
- Turn down the heat to low and simmer until the liquid has been absorbed. (about 15 – 20 minutes)
- Remove from heat and stir in Olive Oil for taste – pilaf should “glisten” – but not be too soggy with oil.
- Put into a bowl, cover and let cool – then put in refrigerator to chill.
- Serve Cold…add more olive oil, if the pilaf seems too dry.
Excellent on a hot summer day, a kind of variation of a Tabouli.
Serves 4
The copyright of the article 3 Pilafs in Middle Eastern Cuisine is owned by Debbie Kwiatoski. Permission to republish 3 Pilafs in print or online must be granted by the author in writing.
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