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TURKISH-STYLE BULGUR WHEAT PILAF

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Serves: 4

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What does this mean?

This is a quick and easy snack or something to eat alongside chicken or meat, its better with a dollop of greek yogurt. Once cooked this is also wonderful cold. Its even nicer eaten with bezelya which is a peas stew with lamb chops which is under the meat section. Or nice with a morroccan tagine.

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Ingredients

  • 1 packet bulgar wheat (small, can be found where the dried pulses/rice is in the supermarket)
  • ½ onion (finely chopped)
  • boiling water
  • 1 handful vermicelli noodles (fine, broken into small strands - optional)
  • 1 chicken stock cube
  • 1 tablespoon tomato puree

Method

  1. In a small saucepan fry the onion until translucent but not browned. Put the kettle on.
  2. Add the vermicelli and stir, fry on low until browned slightly, don't burn!
  3. Add just under half the pack of bulgur wheat.
  4. Add the water to just cover and stir in the tomato paste and stock cube.
  5. Part cover and cook on low for about 10 mins until the wheat has softened, add another stock cube if it tastes a bit bland and stir this in with a bit of boiling water.

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