Turkish-Style Bulgur

Tomatoey, quick, and dead simple! Turkish-style bulgur makes a wonderful side dish. Paired with tomato juice, it takes on a fresh, interesting flavor, and you can easily adjust the amount and mix of vegetables to your own taste.

Julia M.

Recipe author

Composition / ingredients

Servings:

Bulgur

Water

Tomato juice

Bell pepper

Onion

Tomatoes

Garlic

Vegetable oil

Paprika

Mixed ground peppers

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 3 g

Fats 12 % 2 g

Carbohydrates 71 % 12 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make Turkish-style bulgur? Gather all the ingredients. Wash the bell pepper and tomatoes clean under running water. Use a thick, rich tomato juice — homemade is best.
Step 2:

Peel the onion and rinse it under cold running water. Then chop it, not too finely.
Step 3:

Cut the bell pepper and tomatoes into small pieces.
Step 4:

Heat a skillet until hot and add a little vegetable oil. Add the chopped onion and fry for a couple of minutes, until translucent.
Step 5:

Then add the bell pepper and tomatoes. Fry everything together for another 2–3 minutes. The tomatoes will release their juice and the pepper will soften a bit.
Step 6:

Next, add the rinsed bulgur and a couple of crushed garlic cloves to the skillet. The garlic gives the dish a lovely aroma.
Step 7:

Pour in the tomato juice and water. Add the paprika, ground pepper, and a little salt. Stir everything, cover, and simmer over low heat for 15–20 minutes. In that time the bulgur will swell and absorb all the liquid. Once the liquid has cooked off, take the skillet off the heat and let it rest, covered, for another 10–15 minutes.
Step 8:

The Turkish-style bulgur is ready! Serve it hot as a main dish or as a side for meat or fish. Enjoy!

It's best to cook with neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an off, characteristic aftertaste.
There's an easy way to check whether the oil in the pan is hot enough. Dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.