Frixos Personal Chefing

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Bulgur with Turmeric

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

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

You can print the recipe!
Bulgur with Turmeric
Course Side Dish
Cuisine Cypriot
Prep Time 5 Minutes
Cook Time 20 Minutes
Passive Time 10 Minutes
Servings
6 People
Ingredients
Course Side Dish
Cuisine Cypriot
Prep Time 5 Minutes
Cook Time 20 Minutes
Passive Time 10 Minutes
Servings
6 People
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 10 minutes.
  5. Fluff the bulgur with a fork, pour all over the lemon juice and gently stir in the coriander.
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