Kibrisli Bulgur Pilavi - Turkish Cypriot Cracked Wheat Pilaf

From: Cem

On May 15, 2008

This was delicious! I think I'll just add a cup and a quarter of the stock next time though, as I think the canned tomatoes I used were a little watery. As a general rule, the liquid should just cover the bulgur (so my grandma says!) As a Turkish Cypriot born in London who's been living in Cyprus for the past 5 years, you'd think I would have picked up Turkish cooking by now...not so! Thanks to your great and simple recipe, I can now make great Turkish dishes - thanks, Chef Flower!

From: Chef #798292

On Mar 22, 2008

I just made this recipe, loved it, my changes were to simmer a large chicken breast to obtain the chicken stock, and add the shredded cooked chicken to the mixture. I used fresh tomatoes, but think the canned diced would have been much better. Instead of yogurt my husband added a pat of butter. I had the yogurt and really enjoyed that! This is a recipe that I will use often.

From: Cookgirl

On Jan 8, 2008

Delicious and very simple to prepare. I like the directions, too! In Step #3 I placed the lid on the pan, brought to the boil then simmered 5 mintues. For those of you living in the States, you can find crushed vermicelli for about 25 cents a bag (approx. 1 1/4 cups) in the Mexican food aisle. They are called "fideos" in Spanish. Anyway, thanks for posting and I will be making this pilaf recipe again very soon, Chef floWer! cg

From: justcallmetoni

On Oct 29, 2007

Not going to offer a formal review as I altered the technique and have concern that it may have altered the final results. Instead of using a tea towel, I used a double ply of paper towels. While the taste of my side was really good my grains were a bit too moist and mushy. I also thing getting a decent boil before shutting the burner off will also help with this problem. Despite that, the flavors were really good yet simple enough to allow this to pair with many combinations. We used the leftovers as the based of a salad with a mixture of steamed vegetables and leftover chicken. (Yummy.) Since I eat bulgar quite frequently and enjoyed the taste of this, I am planning to make it again and will re-review then.