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

www.turkishcookbook.com

2 servings.

Ingredients:

• 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

Method:

• 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.