For this ground beef and bulgur pilaf, the beef first releases and reabsorbs its juices before it is browned with tomato paste. Adding the paste before the liquid has cooked off steams the beef and leaves the pilaf gray. The bulgur goes in at the end and absorbs hot water equal to twice its volume. This is an everyday homestyle pilaf; serve it with a yogurt drink or cucumber-yogurt dip.
Cook the ground beef in the butter over medium heat until it releases and then cooks off its juices and becomes crumbly. No pink should remain; the browned ground beef will reach at least 71°C / 160°F.
Add the finely chopped onion and cook, stirring, for 5 minutes, until softened.
Add both tomato pastes and stir for 1–2 minutes, until fragrant and darker in color.
Add the bulgur and stir for 2 minutes, until the grains are coated in oil.
Add the hot water, salt, and Turkish red pepper flakes. The measure is by volume: use two measures of water for each measure of pilaf bulgur. When it boils, reduce the heat, cover, and cook for 12–15 minutes, until all the water has been absorbed.
After cooking, remove the pilaf from the heat, place a towel under the lid, and let it rest for 10 minutes. Fluff with a fork. Allergen information: Based on the ingredient list, this recipe contains wheat (gluten), milk, and dairy products. Check packaged-product labels for other allergens.
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