This distinctly spicy bulgur pilaf from Sanliurfa uses generous amounts of Urfa pepper flakes and Turkish red pepper flakes. The bulgur cooks in a sauce of tomatoes and tomato paste, then rests well so the grains separate.
Sauté the onion in butter until lightly golden.
Add the tomato paste and cook for 2 minutes, then add the grated tomato and cook until its liquid has evaporated.
Add the Urfa pepper flakes, Turkish red pepper flakes and salt, then stir in the bulgur and cook for 3 minutes.
Add the hot water and bring to the boil. Cover and cook over low heat for 15 minutes.
Remove from the heat and leave to rest for 20 minutes without lifting the lid. Fluff with a fork and serve.
Briefly toasting the Urfa pepper flakes in the fat before adding the bulgur brings out their aroma. Do not shorten the resting time, or the grains will remain sticky. Allergens: contains wheat (gluten), milk and dairy products.
İsot biberini bol tuttum, tam damak zevkimize göre acı oldu; 20 dakikalık demlenme sonrası bulgur gerçekten tane tane açıldı.
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