While it can be assumed that Bulgur in our part of the world is made with tomatoes, I thought of giving it a try to have a twist of this traditional, almost staple, dish.
Turmeric is added and not only the taste is great but also its vibrant colour is a great match to meat dishes.
Bulgur with Turmeric
Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Bulgur with Turmeric
Servings: 6 People
Ingredients
- 250 gr Bulgur
- 1 small Yellow Onion , finely diced
- 1 teaspoon Turmeric
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 650 ml Vegetable broth , Bouillon diluted in water
- 2 tablespoon fresh Coriander , leaves picked and roughly chopped
- 25 ml Lemon juice
- ½ teaspoon Sea Salt
- ¼ freshly ground Black Pepper
Instructions
- In a medium non-stick pot add the oil on medium heat and allow to heat-up for 1 minute. Add the onions and sauté until soft and translucent, about 6 minutes.
- Add the bulgur and keep on sautéing for 2 more minutes and until the bulgur is well tossed with the oil. Then stir in the turmeric and once well incorporated add the broth and turn up the heat.
- Season with the salt and pepper, give it a good stir and bring to a boil. Cover with the lid and reduce the heat to the lowest possible, simmering for 16 minutes for the bulgur to absorb all the broth.
- Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 10 minutes.
- Fluff the bulgur with a fork, pour all over the lemon juice and gently stir in the coriander.
