Ingredients with Measurements:
- 1 cup fine bulgur
- 1/2 cup hot water
- 1/2 cup olive oil
- 1 onion, chopped
- 1 pound ground beef
- 1/2 cup pine nuts
- 1/2 cup currants
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon red pepper flakes
- 2 cups chicken broth
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1/2 cup chopped dill
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1/2 cup chopped basil
- 1/2 cup chopped tarragon
- 1/2 cup chopped chives
- 1/2 cup chopped garlic
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, soak the bulgur in hot water for 15 minutes.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
4. Add the ground beef to the pot and cook until browned.
5. Add the pine nuts, currants, salt, black pepper, cumin, paprika, cinnamon, allspice, nutmeg, and red pepper flakes to the pot. Stir well to combine.
6. Add the chicken broth to the pot and bring to a boil.
7. Reduce the heat to low and let simmer for 10 minutes.
8. Add the soaked bulgur to the pot and stir well.
9. Add the chopped parsley, mint, dill, scallions, cilantro, basil, tarragon, chives, and garlic to the pot. Stir well to combine.
10. Cover the pot with a lid and transfer to the oven.
11. Bake for 30 minutes.
12. Remove from the oven and let rest for 10 minutes before serving.
Time:
Preparation time: 25 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 22g
Sodium: 700mg
Sugar: 6g
Fiber: 7g
Substitutions for ingredients:
- You can use ground lamb or chicken instead of beef.
- You can use raisins instead of currants.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add chopped carrots, celery, and bell peppers to the pot for extra flavor and nutrition.
- You can add cooked chickpeas or lentils to the pot for extra protein and fiber.
- You can add a dollop of plain yogurt on top of each serving for a creamy finish.
Tips and tricks:
- Soaking the bulgur in hot water before cooking helps it absorb the flavors better.
- Chopping all the herbs and spices in advance saves time and makes the cooking process smoother.
- Adding a pinch of sugar to the pot balances out the flavors and reduces the acidity.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the bulgur perde pilavı in a large platter and garnish with fresh herbs and lemon wedges.
- Serve the bulgur perde pilavı in individual bowls and top with a drizzle of olive oil and a sprinkle of red pepper flakes.
Garnishes:
- Fresh herbs (parsley, mint, dill, scallions, cilantro, basil, tarragon, chives)
- Lemon wedges
- Red pepper flakes
- Olive oil
Pairings:
- Serve the bulgur perde pilavı with a side of roasted vegetables (zucchini, eggplant, bell peppers).
- Serve the bulgur perde pilavı with a side of green salad (lettuce, cucumber, tomatoes, radishes).
- Serve the bulgur perde pilavı with a side of yogurt sauce (plain yogurt, garlic, lemon juice, salt).
Suggested side dishes:
- Roasted vegetables
- Green salad
- Yogurt sauce
Troubleshooting advice:
- If the bulgur perde pilavı is too dry, add more chicken broth or water to the pot.
- If the bulgur perde pilavı is too wet, remove the lid and let it cook for a few more minutes until the excess liquid evaporates.
Food safety advice:
- Make sure to cook the ground beef thoroughly to avoid any risk of foodborne illness.
- Store any leftovers in the fridge within 2 hours of cooking to avoid any risk of bacterial growth.
Food history:
- Bulgur perde pilavı is a traditional Turkish dish that dates back to the Ottoman Empire.
- The word "perde" means "curtain" in Turkish, referring to the layer of bulgur that covers the meat and vegetable filling.
Flavor profiles:
- The bulgur perde pilavı is savory, aromatic, and slightly sweet.
- The combination of herbs and spices adds depth and complexity to the dish.
Serving suggestions:
- Serve the bulgur perde pilavı as a main course for lunch or dinner.
- Serve the bulgur perde pilavı as part of a mezze platter for a party or gathering.
- Serve the bulgur perde pilavı with a glass of red wine or Turkish tea.
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Region: Turkish