Pilavs are common throughout Turkey, whether they are made of rice or bulgur. This typical Kastamonu pilav resembles a thick soup rather than a rice or bulgur dish, where the grains peel off easily. Flavours come from a variety of fresh herbs, including exotic mallow and nettle leaves that can be found in specialised street markets.
Ingredients for 4 persons
- 200 g washed bulgur
- 1 medium onion cut into thin slices
- Several stalks of fresh mint, parsley and dill
- 1 bunch of mallow
- 1 bunch nettle leaves
- 30 g butter
- 20-30 g tomato paste
- Salt
- black pepper
- 500 g sour yoghurt
- 1 small egg
- Water
- Paprika
- 2-3 stalks of parsley and dill (extra) chopped as garnish
Preparation
Fill a large saucepan with 500ml water, add bulgur, bring to the boil, reduce heat and simmer until almost soft.
Finely chop the fresh herbs, mallow and nettle eyes and add to the bulgur along with the salt and black pepper and then continue to simmer for a couple of minutes.
Mix the egg and yoghurt in a small bowl, add to the bulgur and continue to simmer for five minutes and then remove from the heat.
Meanwhile, melt butter in a small saucepan and sauté the onion until soft.
Serve in bowls garnished with onion, paprika and chopped parsley and dill.
Afiyet olsun!
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