| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Turkish |
Main dish, Turkish |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 1 |
md |
Onion, finely chopped |
| 1/4 |
c |
Serrano chiles, seeded and chopped |
| 1 1/4 |
c |
Bulgur, coarse grade |
| 2 |
tb |
Bulgur, coarse grade |
|
|
Salt |
| 2 |
c |
Beef or chicken stock, boiling |
|
|
Mint |
INSTRUCTIONS
From "Nevin Hallci's Turkish Cookbook," by Kevin Hallci.
Heat butter in saucepan. Add onion and saute over medium heat 5
minutes. Add chiles to taste. Saute 3 minutes. Add bulgur. Saute 4-5
minutes, stirring frequently. Add tomato. Cook 4-5 minutes.
Season to taste with salt. Add boiling stock and cover pan. Cook 3
minutes on medium heat, then reduce heat to low and cook until bulgur
absorbs liquid and holes appear on surface, 10-15 minutes.
Reduce heat to very low. Place dish towel over mouth of saucepan and
place lid over towel. Let steam 20 minutes. Remove lid and towel,
stir with slotted spoon, lifting gently from bottom of pan. Recover
with towel and lid. Let stand 10 minutes more. Season to taste with
chopped mint. Serve.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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