Turkish Tomato Bulgar

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In Turkey, this is known as Bulgur Pilavi. Traditionally it is served alongside Turkish kebabs. A very earthy, nutty dish that can be served hot or cold. Barb L.

Serves: 4-6


1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or a Single Varietal of Choice

1 large onion, finely chopped

1 red, orange, or yellow bell pepper, cored, seeds removed, and finely diced

2 Tbsp tomato paste

Sea salt and freshly ground black pepper to taste

1 cup bulgar (cracked wheat)

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 cups of water, veggie broth, or chicken broth


Place a large non-stick skillet over medium heat. Add the Flying Olive EVOO of Choice and heat until the oil shimmers. Add the chopped onion and reduce the heat. Stir the onions to prevent them from getting brown. Cook for about 3-4 minutes.

Add the pepper and stir for another minute. Add the tomato paste and the salt and pepper. Cook for a few minutes for the tomato paste to cook a bit. Be careful that the mixture doesn’t burn.

Add the bulgar and the Flying Olive Butter Extra Virgin Olive Oil.Pour in the water or stock. Stir the mixture well so that the tomato paste has dissolved into the liquid evenly. Cover with a tight-fitting lid and reduce the heat to low-medium. Cook for 15-20 minutes or until the liquid is fully absorbed. Once the bulgar is cooked, fluff it with a fork. Serve.

Inspired by a recipe by Sabrina Ghayour in her beautiful book, Persiana, Recipes from the Middle East and Beyond. Interlink Publishing Group, Inc., Northampton, MA..

Submitted by Barb L.