Bulgur Pilaf

Whole wheat kernels parboiled, dried and cracked: then toasted in butter with thin pasta, simmered in stock until each grain stands separate, nutty and golden. Bulgur pilaf is Anatolia's ancient grain at its most elegant: the same cracked wheat eaten by Hittite warriors and Ottoman court kitchens alike.

Origin: Anatolia, Turkey

From the journey of Wheat.

Bulgur, wheat that has been parboiled, sun-dried and cracked, is one of the world's oldest processed foods, with evidence of its production dating back at least 4,000 years in the Middle East. The parboiling locks in nutrients and dramatically extends shelf life. It was the field ration of armies from the Assyrian Empire onward. In Turkish cuisine, bulgur pilaf eclipsed rice as the everyday grain staple for centuries, particularly in Central and Eastern Anatolia where the climate favoured wheat over rice paddies.

Ingredients

  • 400 g coarse bulgur wheat
  • 80 g thin egg noodles or vermicelli, broken into 2cm pieces
  • 60 g unsalted butter
  • 700 ml chicken or vegetable stock, hot
  • to taste Salt and black pepper
  • small bunch, to garnish Fresh flat-leaf parsley

Method

  1. Melt the butter in a wide, heavy-bottomed pan over medium heat. Add the vermicelli pieces and toast, stirring constantly, until deep golden brown; 3–4 minutes. Watch carefully; they turn quickly.
  2. Add the bulgur and stir to coat in the butter. Toast for a further 2 minutes until the grains are fragrant.
  3. Pour in the hot stock and season generously with salt. Bring to the boil, then reduce to the lowest heat, cover tightly and cook for 12 minutes.
  4. Turn off the heat. Place a clean folded cloth or paper towels under the lid to absorb steam. Leave undisturbed for 10 minutes.
  5. Fluff gently with a fork. The grains should be separate and the pasta golden throughout. Garnish with parsley and serve alongside grilled meats, yoghurt and salad.
The Gastrographer

The Gastrographer

Mapping Culinary History

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Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
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