A light and filling olive-oil pilaf in which leek, abundant in winter, meets olive oil and bulgur. Served easily as a main dish on cold winter days, or alongside meat dishes.
Heat the olive oil in a pot and sauté the onion until lightly pink; add the finely chopped leek and continue sautéing over medium heat until softened.
Add the washed bulgur to the pot and sauté, stirring, for 2-3 minutes; the grains should absorb the oil well.
Add hot water, salt, and black pepper and bring to a boil; once boiling, reduce to low heat and cook with the lid closed until the water is absorbed.
Remove from the heat and drizzle lemon juice over it, place a paper towel on top, let it rest for 10 minutes, then stir and serve.
Important: Finely chop the leek and wash it thoroughly — soil can remain between the layers. Unlike rice, don't stir the bulgur too much, as the grains can get crushed into a mushy texture. Contains no allergen.
Sautéing the leek a bit longer in olive oil brings out its sweetish aroma more; adding the bulgur last keeps it grainy.
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