A filling and nourishing one-pot dish from Kayseri cuisine's winter staple, made by adding kavurma (preserved meat) to bulgur pilaf. The bulgur, browned in the kavurma's own fat, gains rich flavor without any extra oil added.
Melt the kavurma (preserved meat) in a pot over low heat until its own fat renders out.
Add the finely chopped onion and sauté until it turns pink, then add the tomato paste and sauté for 2 more minutes.
Add the washed bulgur and stir for 2-3 minutes so it absorbs the fat.
Add hot water and salt, and once boiling, reduce to low heat and cook with the lid closed until the water is absorbed.
Remove from the heat, let it rest for 10 minutes, then stir and serve hot.
Important: Since kavurma (preserved fried meat) is salty and fatty, reduce the amount of salt and oil you add to the pilaf. Contains no allergen.
Lightly frying the kavurma in its own fat first both renders out the fat and strengthens the aroma that soaks into the bulgur.
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