Sunday, August 24, 2008

Sehriyeli Bulgur Pilavi ve Sucuk Izgara (Bulgur Pilaf with Vermicelli and Grilled Sujuk)
2 servings.

  • 1/2 cup bulgur, large grain, washed and drained (I always use Turkish Bulgur which tastes is better)
  • 1 cup hot water
  • 2 tbsp extra virgin olive oil
  • 1 medium size onion, cut in small size
  • 1 tbsp tomato paste
  • 1 tbsp Turkish red pepper paste, medium
  • Salt
  • Pepper
  • 1 tbsp butter
  • 1/4 cup vermicelli noodles
  • Saute the onion with olive oil until it is softened over medium heat.
  • Add all the ingredients, except butter and vermicelli noodles, then stir.
  • Put the lid on and start to cook pilaf over very low heat.
  • Meanwhile, place the butter and vermicelli noodles in a small pan.
  • Cook until the colour of vermicelli noodles turns to light brown over just under medium heat.
  • Do not burn them!
  • Check the Bulgur Pilaf, when you start seeing holes towards the end, add in the lightly browned vermicelli noodles and stir.
  • Close the lid and continue cooking until the bulgur is done, ie. when all the liquid has evaporated.
  • Let the Bulgur Pilaf stand for about 5 minutes.
  • Meanwhile, remove the skin of Sujuk.
  • Cut in half lengthwise. Preheat the barbecue or oven (grill).
  • Place them on the rack and grill the sujuk for about 3-4 minutes on both sides.
  • Place Grilled Sujuk on the Bulgur Pilaf with Vermicelli, serve with Ayran and Tomato Salad.

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