Lentil Bulgur Pilaf

Name: Lentil Bulgur Pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8
Cuisine: Turkish
Ingredients: 2 cups of boiled green lentil; 3 cups of boiled cracked wheat; 1 red onion; 1 capia pepper; 2 tablespoons of olive oil

Turkish / Rice

April 4, 2020

Rice dishes are among the most indispensable flavors of the unique Turkish cuisine. This magnificent flavor, which varies according to the region as it has many varieties, has managed to become the ultimate side dish on the dinner tables. So much so that it took its place on the table of the sultans since the 15th century. In this recipe, we will present an easy-to-prepare and delicious rice variety: Lentil Bulgur Pilaf. Bon Appetit.

Taste Score: %84

Difficulty Medium

Servings 6-8 people

Preparation 10 mins

Cooking 20 mins

Total 30 mins

Tips

You can use a leftover bulgur pilaf if you have it from the day before

Ingredients

2 cups of boiled green lentil
3 cups of boiled cracked wheat
1 red onion
1 capia pepper
2 tablespoons of olive oil

Directions

First, finely chop the red onion.
Then, cook the chopped red onions in olive oil.
When the roasted onions change color, add the capia pepper to mix.
Then put the bulgur and green lentil in the pot, add half a glass of hot water and boil.
You can enjoy your meal by sprinkling fresh parsley leaves.

Nutrition Facts

Serving Size 1 Lentil Bulgur Pilaf

Serves 6-8

Amount Per Serving

Calories445

% Daily Value*

Sodium 15 mg0.7%

Potassium 825 mg17.6%

Protein 21.9 g43.8%

Total Fat 5.4 g6.9%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Do you know these about pilaf?

Did you know that pilaf was one of the first dishes in history? As a result of scientific studies, it is estimated that rice farming and hence pilaf dates back to 7000 BC. In Turkish culture, pilaf is reflected for the first time in the 15th century. In these records, it is understood from the records that the tables of Fatih Sultan Mehmet, besides plain rice, include vegetables, meat and chicken. Since rice was a rare food at that time, it can only be seen on luxury tables. In the feasts, the richness of the treats has been measured by the abundance of rice as well as meat. In the 17th century, Evliya Çelebi writes that the feast of Bitlis Bey had 13 kinds of rice pilaf in the city square.