Tag Archives | bulgur pilaf with vegetables

Sebzeli Bulgur Pilavı – Bulgur Pilaf with Aubergines, Peppers,Tomatoes

This is a really lovely dish, a meal in itself. Traditionally, aubergines (eggplant) and peppers are finely diced here, though I love their texture and keep them on the chunky side. I also prefer to bake them rather than frying – lighter and equally delicious. This is especially enjoyed during the summer at home, when the aubergine, peppers and tomatoes are in abundance. If you can get ripe tomatoes, you can dice them to use instead of tinned. The cooling cucumber and yoghurt dip, Cacık, complements this dish beautifully.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

This Bulgur Pilaf with Aubergines, Peppers,Tomatoes, is one of the 85 delicious vegetarian Turkish recipes from my recent cookbook, SEBZE, Vegetarian recipes from my Turkish kitchen. Recipes with tips to prep ahead, freeze, and variations when applicable. I am very proud of this book, and I hope you enjoy it as much I loved writing. You can order a copy of SEBZE here, worldwide.

I hope you enjoy this delicious Sebzeli Bulgur Pilavı,

Afiyet Olsun,

Ozlem

Sebzeli Bulgur Pilavı - Bulgur Pilaf with Aubergines, Peppers,Tomatoes

Author: Ozlem Warren

Recipe type: Vegetarian recipes

Cuisine: Turkish recipes

Serves: 4-6

Ingredients

2 medium aubergines (eggplant), trimmed
6 tablespoons olive oil
1 green and 1 red (bell) pepper
1 medium onion, finely sliced
1 tablespoon double concentrated tomato paste
400 g (14 oz) tin chopped tomatoes
400 g (14 oz/2¼ cups) coarse bulgur, rinsed
460 ml (16 fl oz/1¾ cups) hot water
1 teaspoon pul biber
1 teaspoon dried mint
sea salt and freshly ground black pepper, to taste
For the cacık dip
150 g (5 oz) cucumber, diced
275 g (10 oz/generous 1 cup) plain yoghurt (or plant-based alternative)
dried mint, to sprinkle
sea salt, to taste

Instructions

Preheat the oven to 200°C fan/220°C/425°F/gas 7.
Cut the aubergine lengthways in quarters and then slice into 1 cm (½ in) pieces. Lay them on a baking sheet and sprinkle salt over them, and set aside for 10 minutes (salt will help the moisture and bitter juices come out of the aubergine).
Dry the aubergines and baking sheet thoroughly with sturdy paper towels and spread the aubergines in one layer. Pour 3 tablespoons of the olive oil over and use your hands to coat well. Bake for 20 minutes.
Cut the peppers in half, deseed and remove the hard stalk. Cut each half into 3 wedges and slice each wedge into 1 cm (½ in) chunks. When the aubergines have had 20 minutes in the oven, remove and stir in the chopped peppers. Pour over 2 tablespoons of olive oil, season with salt and pepper, and bake for a further 20 minutes until the vegetables start to char at the edges. Remove from the oven and set aside.
Heat the remaining 1 tablespooon of oil in a large pan over a medium heat, add the onion and sauté for 5 minutes until softened. Stir in the tomato paste and chopped tomatoes, and bring to a gentle boil. Stir in the rinsed bulgur and combine well, then pour in the hot water, season with pul biber, salt and pepper, and mix well. Cover and cook over a low heat for about 15 minutes, or until the bulgur has absorbed all the liquid. Turn the heat off, cover the pan with a clean dish towel and place the lid on firmly. Rest the pilaf for 10 minutes (the towel will absorb excess moisture).
Gently combine the baked aubergine and peppers with the bulgur, stir in the dried mint and combine well.
For the cacık dip, simply combine the diced cucumbers with the yoghurt in a bowl. Sprinkle over some dried mint, season with salt to taste and mix well. Serve on the side of the pilaf.

From Menemen to Izmir Kofte; delicious and easy Turkish meals when you are on the move

By Ozlem Warren on November 18, 2013 in Appetizers and Mezes, Cakes and Desserts, Casseroles and Stews, Turkish Breakfast 18

We have just moved in to our new home; very exciting yet also busy with packing and settling in. I gathered a few of my favorite recipes here that can be easily prepared, yet delicious and wholesome – I know I will be turning to them and knowing I have good food ready to enjoy & serve will give me peace of mind, at the end of a busy day. These dishes can also be prepared ahead of time or can be cooked all in one pot. I hope these also may inspire you for wholesome and easy meals; look forward to sharing new recipes from our new home soon!

Turkish scrambled egg with tomatoes, peppers, oninons and feta cheese, Menemen

Menemen; Turkish scrambled egg with tomatoes, peppers, onions and feta cheese.

What do you cook when you are loaded with boxes and busy unpacking? Well, this delicious scrambled egg and vegetables is packed with flavour, it is nutritious and gets ready in minutes. Menemen is one of my homeland’s favorite brunch item, and a great street food. There are many versions of it – garlic, onion, any choice of cheese, spinach would go well too. Served with nice crusty bread and a little garlic yoghurt by the side, this dish can make a wonderful light supper or a substantial lunch option.

Casserole of meatballs, peppers, onions and potato; Izmir Kofte

Izmir Kofte; Casserole of meatballs, onions, peppers and potato

How about this melt-in-the mouth Izmir Kofte; Casserole of meatballs, peppers, onions and potato? This is a popular meatball and vegetable casserole (not only with the children but with the adults too!) that can either be cooked on the stove top or baked in the oven. It makes a complete and hearty main course served with plain white rice or a slice of crusty bread. Delicious, easy meal; you can add as much red pepper flakes as you would like for a spicier flavor.

Zucchini fritters with feta, dill and green onions – Mucver

Zucchini fritters with feta, spring onions and dill; Mucver; delicious

Zucchini, kabak in Turkish, are very versatile, used in many dishes and their flowers are perfect for stuffing. This surprisingly easy and wonderful vegetarian fritters, Mucver, are fantastic accompanied by garlic infused yoghurt or a leafy salad and crusty bread. You can enjoy them as a meze/appetizer for supper or light lunch dish. The bite size versions would be a great party / finger food too. They are also wonderful served next day as a cold snack. They are easy to make and delightful. Here is my Mucver recipe, if you’d like to give it a go.

Bulgur wheat pilaf with vegetables; Sebzeli Bulgur Pilavi

Bulgur pilaf with onions, peppers and tomatoes, Sebzeli Bulgur Pilavi

Often confused with cracked wheat, bulgur wheat is a grain made from cooked whole wheat berries, which have had the bran removed, and is then dried in the sun and crushed. As it has already been cooked, it requires little cooking to reconstitute itself. It is available coarsely and finely ground. For pilaf, the coarser type is used, to create a nutty and delicious dish, which is a meal in itself and served with yoghurt. Bulgur has been a major staple in many rural areas in Turkey; during the Ottoman Period, the rice was a very precious commodity that only the rich could afford. This made the bulgur a very popular option and healthy one too. It is reach in fiber and provides good source of protein. I love this delicious and wholesome bulgur pilaf with vegetables; you get a complete, satisfying meal in no time. You can serve Cacik dip, yoghurt with cucumbers and dried mint as a side for a refreshing accompaniment.

Eggplants, green lentils and vegetables cooked in Olive Oil; Mercimekli Mualla

Aubergine with green lentils, aubergine onions and peppers; Mercimekli Mualla- such a delicious treat

We have a whole section in Turkish cuisine called “Vegetables cooked in Olive Oil”, Zeytinyaglilar, where we cook vegetables in olive oil and serve them either cold or at room temperature. Once cooked, it is important for the dish to cool down in its pan and rest, allowing all the flavors to blend. Usually served with a wedge of lemon, this style of cooking is very healthy, tasty and refreshing. This traditional recipe, Patlicanli Mercimekli Mualla, is from Antakya, Southern part of Turkey, where my roots are from. The amazing flavors of green lentils, olive oil, eggplant and dried mint blend so well and take me back to Antakya immediately. Again, all-in-one-pot, delicious vegetarian meal you can prepare ahead of time.

Turkish beans salad with vegetables, olives, boiled egg in sumac dressing; Fasulye Piyazi

Bean salad with onions, tomatoes, olives and boiled eggs – Fasulye piyazl

What do you cook when you have limited time? Well, this bean and vegetable salad, fasulye piyazi, can be ready in a flash, it is very delicious and healthy. At home, traditionally we serve fasulye piyazi with grilled meatballs, koftes. There are traditional restaurants, lokantas, at home that solely serve Turkish style meatballs, fasulye piyaz and pickled cucumber and peppers. This salad is also a great alternative for lunch, served with some nice crusty bread or in can be a part of a meze spread. I would happily have this salad with some nice bread aside for a light supper.

Baked dried apricots with walnuts – Cevizli kayisi tatlisi

Baked dried apricots with walnuts; delicious, easy and packed with goodness.

One of Turkey’s most prolific fruits is the apricot. Because of their abundance, some of the yearly harvest is allowed to dry in the hot summer sun in order to be enjoyed all year round. Malatya, a city in southeast Turkey, is particularly famous for excellent dried apricots which are exported throughout the world. Apricots are great snacks; they are packed with fiber, antioxidants and their naturally rich, wonderful flavor is icing on the cake. This delicious & easy baked dried apricots with walnuts dessert is great for sharing with friends and family or just indulging yourself.

Delicious, frothy Turkish Coffee – Turk Kahvesi; More than a Drink

Turkish Coffee, Turk Kahvesi; More than a Drink

For me, nothing more relaxing than taking a break with a nice cup of Turkish coffee. Turkish coffee, Turk kahvesi is one of the most popular traditional drinks at home in Turkey and I love the whole ritual, the experience of it. In Turkish, we have a saying “Bir fincan kahvenin kirk yil hatiri vardir” which means “The memory of a good cup of Turkish coffee lasts 40 years”. Turkish coffee is a drink of friendship; you are offered this traditional, aromatic drink wherever you go in Turkey; when visiting friends and family, in the shops, while waiting in the bank, in hairdressers.. We take time to pause and enjoy this special drink with a friend or family or sometimes simply reflect with every precious sip. A glass of water and Turkish Delights, Lokum by the side complete the Turkish coffee ritual. And I always look forward to putting the feet up and enjoy a sip of Turkish coffee at then end of a busy day.

Afiyet Olsun!

Ozlem