This ancient hulled wheat is grown in Kars and Ardahan. Its bulgur has larger, darker, chewier grains than bulgur made from modern wheat. It takes slightly longer to cook and uses a measured ratio of one measure of bulgur to two measures of hot water. It is prepared simply so the flavor comes from the grain itself.
Melt the butter in a pot and cook the finely chopped onion for 5 minutes, until soft.
Add the grated tomato and cook for 3 minutes, until it releases and then reabsorbs its liquid.
Add the rinsed and drained hulled wheat bulgur. Stir for 2 minutes, until the grains are coated with butter.
Add the hot water, salt, and black pepper, using a volume ratio of one measure of bulgur to two measures of water. Once it boils, reduce the heat, cover, and cook for 18–20 minutes, until the water is absorbed and the grains are tender but still chewy.
Rinse the hulled wheat bulgur once and drain it. After cooking, remove the pilaf from the heat and let it rest for 15 minutes with a towel under the lid; ancient-grain bulgur needs more resting time than modern bulgur. Allergens: Contains wheat (gluten) and dairy. Check packaged ingredient labels for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
