Domatesli Bulgur Pilavı – A Recipe For Turkish Bulgur Pilaf With Tomatoes

In Turkey, there is a type of restaurant called Ocakbaşı. You go to these restaurants when you want to eat grilled meat, cooked on an open barbecue within the restaurant. Our favourite meals, whenever we go to places like this, are chicken şiş kebab, lamb şiş or Adana Kebabı. All of these kebabs are cooked on a skewer which is placed on the ocakbaşı along with vegetables such as red peppers and onion. Once the kebabs are ready, they’re often served on a bed of lavaş bread, with a side salad and bulgur pilavı. In this post, we’re going to be doing our staple bulgur pilaf recipe.

Pilav is a Turkish dish – the Turkish rice side dishes you usually see in Turkish eateries is called şehriyeli pilav – and bulgur pilaf (or ‘bulgur pilavı,’ to give it its Turkish name) is one of our favourites. We actually both prefer bulgur wheat to rice and, if you’ve not got a wheat intolerance, bulgur has a much higher nutritional content, fewer calories, and it’s just as filling. Happy days! If we’re ever having grilled meats, this easy bulgur pilaf recipe is our staple accompaniment.

Coarse Bulgur Wheat - Pilavlık Bulgur

Pilavlık bulgur – coarse bulgur wheat for making Turkish pilaf dishes

Along with rice, bulgur wheat is a bit of a staple in Turkey. Walk around the markets of Fethiye and you’ll see a number of stalls selling it by the kilo from huge plastic bowls or nylon sacks. Supermarkets stock it, pre-packed, on their shelves alongside rice, lentils and other dried foods.

Fine bulgur wheat (köftelik bulgur) resembles couscous – but it is not couscous, despite what you might see on menus in tourist areas – and we’ve used bulgur wheat in the past for other Turkish recipes. When you make the Turkish bulgur wheat salad, kısır, for example, or mercimek köftesi, these recipes both use the fine köftelik bulgur. And when you sample the delights of çiğ köfte, that’s fine bulgur wheat, too. For our bulgur pilaf recipe, however, we’re using pilvalık bulgur; a larger grain that you might know as coarse bulgur wheat. This is what you can see in the photo above.

Domatesli Bulgur Pilavı – Easy Bulgur Pilaf Recipe With Tomatoes

There are lots of little additions you can make to you bulgur pilaf recipe to make so that you can pack it with flavour. One of our favourite local lokantas in Fethiye uses a stock and they also give their bulgur pilaf a generous sprinkling of dried mint. Another common bulgur pilaf recipe you will see in restaurants and lokantas is the one we make more than any others – domatesli bulgur pilavı. This translates as bulgur pilaf with tomatoes. We love it!

Bulgur Wheat Pilaf

The bulgur wheat takes on the colours of the tomatoes and pepper paste

We love it because, as you can see in the photo above, as the bulgur wheat cooks and softens, it takes on the colour of the tomatoes and red pepper paste. A bit of colour on your plate, a bit of moisture and also sweetness from your added ingredients.

How To Cook Bulgur Pilaf With Tomatoes

So let’s get on and make our classic Turkish bulgur pilaf recipe, domatesli bulgur pilavı, so that you can add a little taste of Turkey to your dishes.

Bulgur Pilaf With Tomatoes
 
Author:
Recipe type: Pilav
Cuisine: Turkish
Serves: 4
Prep time:
Cook time:
Total time:
 
Domatesli bulgur pilavı is a classic Turkish bulgur pilaf recipe that makes an ideal, healthy accompaniment to grilled meats such as steaks and kebabs.
Ingredients
  • 1 cup coarse bulgur wheat (around 200g)
  • 2 medium-sized tomatoes roughly chopped (or 1 400g tin)
  • 1 medium-sized onion, peeled and finely chopped
  • 1 green or red capsicum pepper, deseeded and finely chopped
  • 1½ cups hot water or chicken stock
  • 1 tsp red pepper paste or tomato paste
  • Pinch of salt and pepper to season
Instructions
  1. In a deep saucepan, heat a little olive oil, add your onion and pepper and saute for a few minutes on a low heat until the onion starts to sweat.
  2. Now add your tomato and stir around for a couple of minutes until it starts to soften.
  3. Stir in your tomato or pepper paste and then add your bulgur wheat immediately afterwards and stir around for a couple of minutes.
  4. Turn the heat to high, add your water or chicken stock, salt and pepper.
  5. Give everything 1 or 2 stirs and bring to the boil.
  6. As soon as your bulgur wheat starts to boil, place a lid on the pan and return the heat to medium - low.
  7. Simmer the bulgur wheat for 8-10 minutes until the juices have been absorbed.
  8. Remove from the heat and leave the bulgur pilaf covered for at least another 5 minutes.
  9. Remove the lid, give your bulgur pilaf a stir around and serve.
Notes
As with all of our recipes, calories per serving is meant as a rough guide and depends which ingredients you use.
If you are using tinned tomatoes, your liquid might not be completely absorbed after the 8-10 minutes cooking time. You can either leave the moisture and remove the bulgur pilaf from the heat or leave it to simmer for another couple of minutes before removing from the heat.
Nutrition Information
Serving size: 1 Calories: 160

And that’s how you make Turkish bulgur pilaf with tomatoes – domatesli bulgur pilavı. These are the basic ingredients – actually, you can even skip the onion and pepper if you like – but, as you might have guessed if you read this blog a lot, we’re quite partial to adding a good generous spoonful of chilli flakes and we sometimes add a pinch of cumin too.

Bulgur Pilaf Serving

A posh serving of Turkish bulgur pilaf

And of course, we don’t usually serve our domatesil bulgur pilavı like this; it’s usually just spooned onto the side of the plate with whatever grilled meats we’re having. But, as this is a celebration of bulgur wheat, we thought we’d make it look a tad more presentable, like we did with our green beans in olive oil recipe, too. It’s nice to play with presentation if you have friends round for dinner, too – especially when you’re trying to show off the joys of Turkish cuisine!

Turkish pilav dishes go perfectly with Turkish süzme yoghurt (or natural Greek yoghurt is fine if you can’t get Turkish yoghurt) and we often eat leftovers, cold, with yoghurt the day after. As well as the Turkish rice we mentioned above and this bulgur pilaf with tomatoes, we’ve also made bulgur pilaf with spinach and, back to rice again, nohutlu pilav. There are lots more we can do, too…

For now, though, enjoy making – and eating – your traditional bulgur wheat pilaf with tomatoes…and don’t forget the yoghurt. It’s yummy!

Afiyet Olsun!

View our complete list of Turkish Recipes or buy this book from Amazon for more suggestions…

Comments

  1. I had a bulgar wheat for the first time a few years ago and didn’t even know what it was back then. I wasn’t too crazy about it at first but now I love it and have it about once a week when we eat out at my favourite Turkish restaurant in Paris.

    I tried cooking it once but it was a complete failure but next time I’ll use your recipe because yours looks just like how it is in the restaurant.

  2. That’s for this great recipe. I alternate between quinoa and bulghur wheat – love it, love the adaptability and flavor.

  3. @ Andrea: Hope it works for you if you do try it! 🙂

    We didn’t know what it was at first, either. We know someone with a wheat intolerance and they were eating it, thinking it was rice! They soon worked out what the problem was. 🙂

    We eat it a lot because it’s so cheap and filling.

  4. @ Belinda: We always have both sizes of bulgur in the house – if we can’t think of what to eat, there’s usually something one of us can rustle up.

    Never had quinoa before. I presume it’s similar?

  5. I am lovin’ your Turkish recipes!! I think it’s incredible how we all learn from each other. Thank you for sharing 🙂

  6. I like bulghur as an alternative to rice. It’s tasty when it soaks up cooking juices. Mind you, I rarely cook with it!

  7. @ Kimberley: Well, we certainly learn a lot from you. 🙂

    @ Corinne: And I read yesterday that bulgur is much better for us than even brown rice. Less calories and more fibre.

  8. in Syria and Jordan (maybe Eastern Turkey) there is another wheat based dish called Freekeh which is made with roasted wheat as opposed to bulgur which is parboiled and dried. Freekeh is served with grilled chicken. We prepare it with diced onions, bell peppers, green peas and spices. Top it with fried pine nuts and almonds with some yogurt on the side.

    mabiref

  9. This is absolutely how I love bulgur pilaf, with tomatoes and onions.Sometimes I add some chopped meat into it. I love to have it with yogurt or cacik. Yum!

  10. @ Zerrin: So tasty isn’t it? I’ve never thought of adding chopped meat into it. A good way of getting a meat fix without it costing too much! 🙂

  11. Bulgur wheat really does look a lot like couscous. What a great looking dish, I hope it tasted just as good as it looks.

  12. @ Mabiref: That sounds gorgeous. Would like to try that sometime.

    @ Steve: Yep,looks very like couscous. As far as I know, couscous is made from semolina. Bulgur is what it is – just wheat. It’s fantastic served with grilled or barbecued (even better) meat.

  13. Just made the bulgur wheat and marinaded the chicken to have this eve. I didnt have much veg at home so I’ve made a roasted red pepper and chickpea salad. I am so excited to serve it to the family tonight! Thanks, easy and yummy looking recipe!

  14. @ Kim: Hope you enjoyed it. I’s really easy to make and we eat it a lot. Your chickpea and roasted red pepper salad sounds lovely. 🙂

  15. Anonymous says:

    Does anyone know how many calories there are in bulgar wheat.as it is just too delicious!!?

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