Bulgur Pilaf With Meat

The Recipe

1. Put the olive oil and butter in a broad and shallow pan. When melt, add pearl onions. Fry for 1-2 minutes under low heat. Add capia pepper chopped as cubes.
2. Add half boiled meat and char for 2 minutes. Add bulgur, salt and hot water without waiting. Black pepper may be added by choice.
3. Leave it to cook for 15 minutes until bulgur almost absorbed water. Let your bulgur rest for 20 minutes and serve.

Ingredients

Colourful Pepper Stuffing

The Recipe

1. Rest black currant in warm water for 5 minutes Remove the core of green and red sweet bell peppers. Keep the top parts of the bell peppers to use later as cap. Put Extra Extra Coarse Bulgur in a cup.
2. Add finely chopped onions and parsley, grated tomatoes and garlic. Then, blend all after adding pine kernels, black currant, all spices, salt and sugar.
3. Stuff the bell peppers with the stuffing you prepared. Cover them with the top parts of the bell peppers. Place the prepared stuffing into a broad and shallow pan.
4. Add lemon juice and water, close the pan and leave for cooking for approximately 1 hour.
5. Stick toothpicks into stuffing after placing them into the pan. By doing this, they will absorb water better.At the last moment, open the cap of the pan and let water vapour and even ensure to fry bottom sides of stuffing.

Ingredients

Seafood Paella With Bulgur

The Recipe

1. Sauté the onions and garlic lightly in a pan with medium heat.
2. Then, add Extra Extra Coarse Bulgur and continue with sautéing.
3. Add shrimps, mussels and green beans and fry for 3 more minutes.
4. Boiler the chicken broth in a separate pan. Add the boiled chicken broth into the pan.
5. Add salt and black pepper and cook for approximately 15 – 20 minutes with low heat while the pan lid is closed.

Ingredients