Einkorn is an ancient, single-grain wheat cultivated for thousands of years in the Ihsangazi district of Kastamonu. Its bulgur is darker, coarser, and more aromatic than modern wheat bulgur, and it absorbs water more slowly. That is why the pilaf takes a little longer to cook and needs to rest before serving.
Spread the einkorn bulgur on a large tray and remove any stones or pieces of stalk. Rinse it one time in a strainer, but do not soak it; soaked bulgur swells and will not stay fluffy in the pilaf.
Melt the butter in a heavy-bottomed pot. Add the diced onion and sauté over medium heat, stirring, until the edges are lightly browned.
Add the tomato paste and cook for 2 minutes, stirring, until its raw smell is gone and the oil turns red.
Add the bulgur and stir for 3 minutes, until the grains have absorbed the oil and look glossy.
Add the boiling beef broth, salt, and black pepper. Once it boils, reduce the heat to the lowest setting, cover, and cook without stirring for 20 to 22 minutes. When you open the lid, all the liquid should be absorbed and small holes should appear on the surface. The grains should offer slight resistance when bitten but should not be hard inside.
After removing the pot from the heat, place a clean cloth between the pot and its lid and let the pilaf rest for 20 minutes. The einkorn absorbs the liquid during this time; without resting, the grains may be wet on the outside and firm inside.
Siyez bulguru normal bulgurdan daha az su çekiyor. Ölçüyü değiştirmeden yaptım ve pilav sulu kaldı, ikincisinde suyu çeyrek azalttım. Soğanı kavururken de acele etmedim, salçayı soğan pembeleşmeden atınca salça çiğ kalıyor ve pilavda kum gibi bir tat bırakıyor.
Siyezin az su çekmesi doğru gözlem. Bulguru kavurduktan sonra suyu kaynar hâlde eklerseniz tane daha da ayrı duruyor.
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