A familiar cousin to ?ehriyeli Pirinç Pilavi (rice pilaf with vermicelli), this savory side is prepared with a medium sized bulgur instead or rice. It adds a dash of variety in the world of side items and it’s well worth a try!
If you’re looking for a delicious grain alternative to rice, look no further than bulgur! It comes in several different varieties, but for this recipe, we use the medium size bulgur. It is a little smaller than rice and has a great texture with the vermicelli.
Here’s the recipe:
- 1 1/2 c vermicelli (the variety that’s already broken into small pieces)
- 3 c medium bulgur
- 3 TBSP butter
- 2 TBSP olive oil
- salt & pepper (to taste)
Preparation:
Melt the butter with the olive oil in a large stock pot.
Add the vermicelli and cook until brown (stirring frequently).
Add the bulgur and stir for 2-3 minutes to toast it.
Add 6-8 cups of hot water (or enough to cover the bulgur) and simmer on medium low heat until there is no water left (approximately 10-15 minutes).
Remove from heat and let set for 5-10minutes.
Serve & enjoy!
This recipe is from the culinary classes at the Gaziantep Mutfak Sanatlar? E?itim Merkezi. For more information or to take a class, visit their website.