TASTY TURKISH BULGIR PILAV WITH SPINACH
dont be mad if i will go in details guys ok ! fatma and zeinep please edit me if you dont use the same ingredients in turkey :))
Pure olive oil1, around 1/3 cup
1 cup Coarse Bulgur(* in each country i found different sizes and brands so try to choose what is avalable in the halal stores or middle easterns isle in hyper markets
1 or 2 large onions, thin sliced lengthwise ** N3
1 large onion, chopped fine
1 large or two small ripe tomatoes (1/2 lbs), grated4
10oz to 16oz fresh spinach, chopped roughly
1 1/3 cups stock
salt to taste (depends on stock)
Black and/or Aleppo pepper5, up to ¼ tsp
Extra-virgin olive oil, preferably Kalamata, to taste
Yogurt, preferably strained Greek or Turkish
Large deep skillet or dutch oven with tight-fitting lid, large heavy pan
Begin carmelizing the sliced onions: heat a couple tablespoons of pure olive oil over medium-high heat in the large pan. Drop in the onions, and stir them around. Turn heat down to medium-low. Continue cooking, stirring every 1-2 minutes, until the onions are dark brown and stringy, about 25 minutes. If they finish before the bulgur does, turn off the heat and set aside somewhere warm.
While the onions are cooking, make the bulgur pilaf. Over medium heat, fry the chopped onion in about 1/4 cup oil until transparent. Add the tomato pulp and fry some more until it starts to cook, about 10 minutes. Add the bulgur and stir until coated with oil and tomato. Add the stock, seasonings, and chopped spinach and stir well. Cover and cook over low heat for about 20 minutes, or when all liquid has been absorbed (but don't lift the lid to check more than once!).
Remove from heat, drizzle a little extra virgin olive oil (pref. Kalamata) and stir in. Cover back up, pref. with a towel or parchment inside the lid, and let sit for 15 minutes. Garnish with yogurt and the carmelized onion.
health edits was important to add for general tips u can benefit from that in other recipes too :
1: Pure olive oil is oil from 2nd to 5th pressings. It's far more suitable for frying than virgin olive oil. Buy it at ethnic markets, or failing that buy "light" olive oil.
2: This is large-grain bulgur, with grains the size of rice. It's often called #4 bulgur. In a pinch, #3 bulgur (grains half the size of rice) will do, but don't even try this recipe with "instant" bulgur (the kind used for tabouleh). Cracked wheat might also work; if you try it, please let me know how it comes out!
3: The best way to slice onions for carmelizing are what the Arabs call "wings". Slice the onion in half pole-to-pole. Slice the ends off each half and peel. Slice thinly, pole-to-pole rather than across the grain.
4: The way the Turkish add tomato to recipes is excellent for a lot of other purposes. Slice the tomato in half. Optionally seed it. Holding the skin side, grate it on a large-hole grater over a bowl, pressing gently. As you grate, the skin will flatten out and protect your hand from the grater; eventually you'll just have the skin.
5: Aleppo pepper is a smoky, mildly hot ground red pepper from Turkey. A good substitute is a mix of 2/3 smoked paprika and 1/3 cayenne pepper.
Also, the bulgur pilaf can be made without spinach; simply omit the spinach, double the tomatoes, and increase broth to 1 1/2 cups.