Tomato Pilaf (Domatesli Pilav)

One of the indispensable dishes of summer time dinner tables. It goes well with any kind of grilled meat and olive oil dishes. And as a bonus, it's one of the all time kid-favorite Turkish recipes. It was MY favorite as a kid. I could live on tomato rice, meatballs, and yogurt all summer. Last night I got the best compliment for my cooking ever: A five-year old, unfortunately not mine, told me my red rice was better than ice cream. Yes, that level of compliment!

serves 6-8

2 cups of rice (I find jasmine rice the closest to Turkish rice)
1 small onion, finely chopped, ~1/2 to 1 cup
3 tbsp olive oil or butter (if you use olive oil, you can have the rice cold the next day)
3-4 juicy medium to big size tomatoes, diced (hard to believe but in Turkey most people skin the tomatoes) or 1 can of petite diced tomato (when using canned tomatoes, I always put them in the processor for 5-10 seconds to make it smoother for my picky eaters)
1 tsp salt
a pinch of sugar (1/4 tsp or a little more)
1 tsp black pepper (optional)
3 3/4 cups of water or stock (vegetable or chicken)
finely chopped parsley to garnish

-According to the traditional Turkish style of making rice pilaf, rice is soaked in warm water for at least 20 minutes and then rinsed well to wash off the starchiness. Although I have been scolded by mom and various aunts over this issue, I do not soak or wash rice for no good reason other than laziness and lack of time.
-Saute onions in a steel pot with your preferred oil until soft. Don't let them brown.
-Add the tomatoes and sugar, and cook for 4-5 minutes until they acquire that dark cooked-tomato color.
-Add rice and stir for a couple of minutes.
-Add water or stock, salt, and pepper, if you're using any. Stir once. Turn the heat down to low to medium once it starts boiling.
-Cover and simmer on low heat for 15-20 minutes, until it absorbs the water or stock. You might want to stir it once after 10 minutes if the water stays on top and the bottom is getting cooked.
-Once it's cooked. Take the pot off the stove and cover the top with a paper towel or a clean kitchen cloth. Do not stir it. Replace the lid. Let sit covered for at least 10 minutes.
-Now you can stir or fluff it up to distribute the oil evenly that sat on the bottom. Sprinkle chopped parsley and serve hot.

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Garbanzo Bean Pilaf (Nohutlu Pilav)

Now a highly common and popular street food, garbanzo bean pilaf (nohutlu pilav), was a special dish served during the reign of Mehmet the Conqueror by Grand Vizier Mahmut Paşa to his guests. Mahmut Paşa's pilaf had both real, edible garbanzo beans and garbanzo beans made out of gold! Mahmut Paşa called the golden ones his "diş kirası," which literary translates as "tooth money." But don't think it was a compensation for broken teeth! In the past it was a tradition of wealthy families to give a feast for the poor and the wealthy alike during the month of Ramadan. The family would give a small gift to everyone who attended the fast breaking dinner (iftar) for kind-of renting their teeth to their hosts for the night. Apparently Mahmut Paşa offered the gift in the food in stead of handing it out.

Nowadays in Turkey you can eat this rich and tasty pilaf, usually along with pieces of chicken, at small sloppy restaurants during the day and on the street late at night, post-bar hours, and with no "tooth money."

1 cups rice
1/2 cup garbanzo beans (soaked over night and boiled the next day until cooked or use can garbanzo beans)
1 medium onion, finely chopped
2-3 tbsp butter (traditionally sheep's tail fat is used for this recipe, but we settle down for butter now)
2 cups of water
salt and pepper


























-Heat butter in a non-stick pot.
-Add onion and stir until soft.
-Add rice and garbanzo beans. Stir for a couple of minutes.
-Add water, salt, and pepper.
-Let it boil first and then turn it to low heat. Cover and cook until the water is absorbed. Do not stir the rice while cooking.
-Turn it off and cover the top of the pot with a clean kitchen towel or paper towel. Place lid on tightly. Let sit for ~10 minutes.
-Fluff and serve it as a main dish or as a side with meat.

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Bulgur with Green Lentils and Walnuts (Cevizli Bat)

Bulgur with Green Lentils and Walnuts is a traditional recipe from a Central Anatolian city, Tokat. In Tokat's local cusine dishes with grape leaves have an important role, and this recipe is a good example. Bulgur with Green Lentils and Walnuts is a bit like kisir, but has a nuttier taste with walnuts and lentils.



























1 cup fine bulgur
1 cup hot water
1 cup cooked green lentils (~1/2 cup dry green lentils would make 1 cup cooked lentils)
1/2 cup chopped walnuts
2-3 green onions, finely chopped
1/3 cup chopped parsley
1/4 cup chopped fresh dill
1 green pepper or 1/2 green bell pepper, finely chopped
2 tbsp tomato paste
1 tsp or less red pepper flakes
1 tbsp finely chopped fresh basil or 1 tsp dried basil flakes
1 tsp dry mint flakes
1 tsp or less black pepper
salt
optional a couple of cherry tomatoes

grape leaves (if unavailable, lettuce would do)

-Put bulgur in a bowl and add hot water. Stir once, cover with a thick towel and wait until bulgur soaks all the water.
-If you have fresh grape leaves, boil some water and cook grape leaves for 2-3 minutes. Set aside and let cool.
-Add tomato paste to bulgur and mix it well with the back of a spoon or your hands until paste is homogeneously distributed.
-Add lentils.
-Add green onion, parsley, dill, tomatoes, green pepper, basil, mint, red pepper flakes, black pepper, walnut, and salt.
-Serve bulgur with lentils with grape leaves or lettuce. Put some in the middle of a leave, make a roll or a bundle and enjoy.

note: Although the traditional recipe doesn't ask for it, I love adding lemon to bulgur and lentils.

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Bulgur Pilaf with Spinach and Fried Onions (Ispanaklı ve Kızarmış Soğanlı Bulgur Pilavı)

I like bulgur pilafs as light summer lunches , because they are easy and quick to make, and if cooked with olive oil, can be eaten cold or warm. Bulgur Pilaf with Spinach and Fried Onions recipe is introduced as a rural Arab recipe by Paula Wolfert in The Cooking of the Eastern Mediterranean. I decided to try it, because it reminded me of a Turkish pilaf recipe with white rice and spinach. It is a really tasty, refreshing recipe with a nice twist of fried onions. It goes well with red meat and/or yogurt.



























2-3 medium onion, halved and cut in thin half rounds
3 tbsp olive oil
1 pound fresh spinach, stemmed coarsely chopped (frozen spinach would be fine, too)
1 1/2 cup coarse bulgur
2 cups of stock (chicken, beef, or vegetable)
1 tsp salt
1 tsp black pepper
1 tsp allspice (I skipped this one)
1-2 tsp spicy crushed red pepper flakes (this was my addition)

-Heat 2 tbsp of olive oil in a skillet and cook the onions on high-medium covered, stirring frequently, until they are golden brown.
-While onions are cooking, heat 1 tbsp olive oil in a pot and add spinach to wilt approximately 5-7 minutes depending whether it's fresh or frozen.
-Once spinach is wilted, stir in bulgur, stock, salt, and spices. Cover and cook over low until it soaks all the stock or bulgur is tender.
-Remove bulgur from heat and let stand, covered, for 5 minutes.
-Stir in the fried onions.

You can find more bulgur pilaf recipes here


This recipe is for a bulgur recipes event held over at Deryadan Lezzetler.

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Bulgur Risotto with Beet and Beer (Bira ve Pancarla Bulgurlu Risotto)

We've been obsessed with risotto lately. Once I got familiar with the ins and outs of making risotto, I felt like I gained the authority to explore with the "genre." I wanted to make an almost Turkish fall risotto. The recipe gets its Turkishness from bulgur, and its fallness from beet, beer, and walnuts.

I used Negra Modelo, a non-hoppy dark lager. I didn't want to bitter up the risotto with hops. Beets have somewhat sweet flavor that goes perfect with tarragon. This was one of the best risottos I've ever had and I'm not saying this because I made up this recipe.




























1 1/2 cups coarse bulgur
1 cup Negro Modelo
4 cups of stock (I used vegetarian stock)
1 onion, finely chopped
2 cloves of garlic, minced
3 spring onions, chopped
1 cup of grated beet root
2 tbsp olive oil or butter
1 tbsp butter
1/2 cup Romano or Parmesan
1/4 cup feta cheese
1/4 cup finely chopped walnuts
2 tbsp tarragon
salt
black pepper


-Bring the stock to a boil and then turn it down.
-Heat the olive oil in a pot and stir in onion, garlic, and green onions. Cook until onions are soft.
-Add bulgur. Stir for a minute or so until bulgur is coated with oil and vegetables.
-Slowly add beer and and wait until it totally evaporates.
-Add in grated beet, tarragon, black pepper, and salt--be careful with salt if you're using already salty kinds of cheese. Stir for a minute or two.
-Start adding the hot stock into the pot 1/2 cup at a time. Simmer each 1/2 cup stock until absorbed, stirring frequently.
-Add cheese, walnuts, and 1 tbsp butter. Mix well. Wait for 5 minutes and serve.


With the perfect harmony of tarragon and beet, "Bulgur Risotto with Beet and Beer" is for Weekend Herb Blogging that was founded by Kalyn of Kalyn's Kitchen and is hosted this week by Truffle of What's on My Plate

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Bulgur Pilaf with Green Lentils (Mercimekli Bulgur Pilavi)

A perfect bulgur pilaf recipe!

1/2 cup green lentils
1 cup coarse bulgur
5-6 sun dried tomatoes, finely chopped
2-3 dried hot chilies, chopped
2 red or green chilies, chopped
2 medium onions, finely chopped
3 tbsp tomato paste
4 tbsp olive oil



























-Boil 1/2 cup green lentils with 3-4 cups of water until soft, approximately 15-20 minutes, and drain. (!/2 cup lentils will make 1 cup after boiled)
-Heat olive oil in a pot. Add onion. Stir for 5 minutes.
-Add sun dried tomatoes, hot chilies, and green peppers. Stir for 3-4 minutes and then add tomato paste. Stir for another 3 minutes.
-Add bulgur, lentils, 2 cups of hot water, and salt.
-Once it starts boiling, turn it all the way to low. Cover and cook until there's no more water left.
-Cover the top of the pot with paper towel or a clean kitchen towel. Seal with the lid and let sit at least for 10 minutes before you serve.

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Eggplant Bulgur Pilaf (Patlıcanlı Bulgur Pilavı)

This is a perfect summer dish and is especially good with cold refreshing yogurt, or as a side dish for red meat. Traditionally this recipe is made with white rice, and eggplant cubes are deep fried. I decided go healthier and lighter so I made a couple of changes. To have a certified Turkish eggplant rice, use white rice and deep fry cubes of eggplant until golden brownish with vegetable, corn, or canola oil.

On Sunday I'm leaving for Turkey for 3 weeks. Although I will be very busy indulging myself in food and non-food related activities, I'll try to post "absolutely" Turkish recipes of my mom and my aunt, and, possibly, of our neighbors.

2 cups of bulgur (I chose to use fine bulgur, but it'll be great with coarse bulgur, too)
3 1/2-4 cups of water
1 big American eggplant or 2 regular size ones, peeled in stripes and diced
4 tomatoes, diced
1 onion, chopped finely
2 banana peppers, chopped
1 red pepper, chopped
2 tbsp pine nuts
1 tbsp currants
2 tbsp olive oil
1/2 bunch flat leaf parsley, chopped
salt & pepper

-Brush olive oil on a shallow oven pan (use aluminum foil to avoid a mess) , put diced eggplant on it, and bake for 20-25 minutes at 375F.
-Heat 2 tbsp olive oil in a pot (it's easier to cook bulgur with non-stick pots). Add onions and stir for a couple of minutes. Add pine nuts, red and green peppers, and currants. Stir until peppers are cooked and nuts are golden brown.
-Add diced tomato and cook for 4-5 minutes.
-Add bulgur, stir constantly for a couple of minutes.
-Add water. Start with 3 1/2 cups of water. Cover and cook on low-medium until bulgur soaks water--this will take approximately 20-25 minutes. Some bulgur would be fine with a bulgur to water ratio of 1 to 1 1/2, some with 1 to 2. So check if the bulgur is cooked; if not add the rest of the water. Cover and cook on low.
-After you turn it off, cover the top of the pot with a clean kitchen towel or a paper towel. Put the lid back on and let rest for 10 minutes.
-Fluff the pilaf with a serving fork. Add eggplant and parsley. Mix well and serve.

Bon appetite! Afiyet olsun!

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Dill-Mint Pilaf (Dereotlu ve Naneli Pilav)

Cooking rice with green vegetables and herbs is not alien to Turkish cuisine. In her wonderful book, 500 Hundred Years of Ottoman Cuisine, Marianna Yerasimos inform us about a 16th century pilaf recipe called Dane-i Yeşil which is made with spinach, mint, parsley, dill, celery stalks, etc.

My mom wasn't raised up in the palace kitchens, yet years ago she's come up with her own green pilaf recipe. She makes this pilaf whenever we have any kind of white fish for dinner. So within the family it's known as the fish pilaf.

serves 4

1 1/2 cups of white long grain rice
1 onion, finely chopped
3 tbsp olive oil (or butter)
1/2 bunch green onion, finely chopped
1/2 bunch dill, chopped
2 tbsp fresh or dried mint
1 tbsp green peppercorn
1 tbsp pine nuts
salt
3 cups of water

-Heat oil in a pot. Stir onions, green onions, green peppercorns, and pine nuts. Cook until soft.
-Add rice and mint. Stir for 2-3 minutes.
-Add water (with most rice the ratio of rice to water is 1 to 2) and salt. Bring to a boil and then simmer on low until rice soaks the water (approximately 20 minutes)-Turn it off and stir half of dill. Cover the top of the pot with a paper towel or a clean kitchen towel. Place the lid on paper towel and let rice sit for at least 10 minutes before you serve.
-Scatter the rest of dill before you serve.

With all the herbs this recipes is for Kalyn's WHB which is hosted this week by Chris of Mele Cotte.

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Rice with Lentils (Mercimekli Pilav)

This is a recipe that I and my collage roommates made and enjoyed a lot of times in our dorm kitchen. This was the tastiest thing we cooked.

1 1/2 cup white rice
1/2 cup green lentils
1 small onion, finely chopped
3 tbsp olive oil or butter
3 cups of water
salt

-Boil lentils with 3 cups of water on medium for 20-30 minutes or until they're cooked. Be careful not to overcook them. You don't want them mushy. When they're cooked, rinse them well and set aside.
-Put oil in a pot and stir onions for 10 minutes.
-Add rice and keep stirring for 3-4 minutes until rice turns into a translucent color. [I used 1 1/2 cups of rice, but you can use as much as you want. Just do not forget that the ratio of rice to water is always 1 to 2]
-Add water and salt. Bring to a boil then turn it to low. Cover and simmer for 5 minutes. Then stir in lentils and cover again. Cook on low until rice soaks all the water (approximately 20 minutes).
-Turn it off and cover the top of the pot with a paper towel or a clean kitchen towel. Place the lid on paper towel and let rice sit for at least 10 minutes before you serve.
-Try it with yogurt.

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Pub Style Bulgur Pilaf (Meyhane Usûlü Bulgur Pilavı)

Bulgur pilaf, a highly traditional central Anatolian dish, can be pretty boring, at least for me, when cooked regular way: with only tomato paste, oil, and maybe onions. However, pub style bulgur (my mom calls this recipe pub style, but I have no idea why) is rich in flavor + vegetables, is fun and a wholesome meal on its own.

I don't know how many different kinds of bulgur there are elsewhere, but in Turkey we have two types: fine and coarse. Fine bulgur is usually for desserts and salads like kısır (tabbouleh); and coarse bulgur is perfect for rice.

1 cup coarse bulgur
1 small onion, diced
1/2 bunch green onions, chopped (optional)
2-3 banana peppers or any fresh pepper, chopped
1 tbsp tomato or pepper paste
2 tomatoes, diced
1 potato, diced
1 tsp pepper flakes
1 tsp black pepper
1 tsp mint flakes (if you have fresh mint, even better!)
3 tbsp olive oil
1 1/2 cups water
salt
1/2 bunch parsley, chopped

optional:
1-2 cloves of garlic, sliced and added with the onion
carrot, chopped in rounds or half-rounds
corn

-Heat the oil in a pot and add the onion. Stir for a couple of minutes and add pepper. When they are soft add first the paste, stir for a minute, and then diced tomato.
-When tomatoes are cooked, add the water, bulgur, potatoes, pepper flakes, ground black pepper, mint flakes, and salt.
-Wait until the water boils. Then turn the heat down all the way to very low and cook until the water is absorbed and bulgur is tender.
-Since parsley doesn't really need to be cooked, add it with green onions after you turn off the heat and mix well.
-Bulgur can be sticky, so you better stir it every now and then. Once it's cooked, cover the pot by putting a paper towel or a clean kitchen cloth between the pot and the lid to absorb the moisture. Let it sit for at least 5-10 minutes like that before you serve.

You can serve this delicious pilaf with yogurt, cold beer, meat, or with anything you want. I like it warm, but since it's cooked with olive oil it can be served cold as well. A lot of people I know eat it cold, actually.

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Rice à la Turque with Vermicelli (Tel Şehriyeli Pilav)

2 tbsp Olive/ sun flower/ corn oil, or butter (rice is best with butter)
Use a 2 to 1 ratio of water to rice. Although this works for almost any kind of rice (white, basmati, jasmine, brown), use only white rice with vermicelli.
1/4 cup vermicelli
hot water
salt

-Heat oil in pot and add vermicelli noodles. Stir until noodles are slightly brown. Try not to burn the noodles.
-Add rice, and keep stirring for another minute.
-Add hot water and salt. Bring to boil.
-Put the lid on and cook until rice soaks the water on low heat.
-Do not stir the rice while it's cooking; that will break the rice.
-Cook until the water is gone. Turn the heat off and let it sit for at least 15 minutes.
-Open the lid and fluff the rice before you serve it.

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