A hearty, nourishing one-pot dish made by adding kavurma, a Turkish meat preserved by cooking in fat, to bulgur pilaf. The bulgur is sautéed in the fat from the kavurma, which gives it a rich flavor without adding extra oil.
Heat the kavurma in a saucepan over low heat until it releases its fat.
Add the finely chopped onion and sauté until lightly golden. Stir in the tomato paste and cook for 2 minutes more.
Add the rinsed bulgur and cook, stirring, for 2–3 minutes so it absorbs the fat.
Add the hot water and salt. Once it comes to a boil, reduce the heat, cover, and cook until the water has been absorbed.
Remove from the heat and leave to rest for 10 minutes. Fluff the pilaf and serve hot.
Important: Kavurma can be salty and fatty, so reduce the amount of salt and oil you add to the pilaf. Allergen: contains wheat (gluten).
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