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About
It is a traditional pilaf with plenty of tomatoes and peppers, made with coarse bulgur ground in local stone mills in Hasanbeyli district.
Flavors, dishes and restaurants
Cuisine
Symbolizing the agricultural structure and traditional culinary habits of the district, this pilaf is enriched with winter dried vegetables in Hasanbeyli homes. Bulgur, forming the basis of Osmaniye cuisine, gains a unique texture here by being cooked with mountain spring water. It is a must-have next to main dishes in vineyard houses located via Harita.
The joint use of locally produced olive oil and pure butter adds a smell and taste distinct from other bulgur pilafs in Türkiye.
Ingredients
- 2 cups coarse Bulgur
- 2 medium Tomatoes
- 3 green Peppers
- 1 Onion
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 3 cups hot Meat Stock
Preparation
- Chop the onion and peppers, and sauté them in the butter and olive oil mixture until translucent.
- Add the diced tomatoes and continue cooking until they release and reduce their juice.
- Add the washed bulgur to the pot and roast with the vegetables for 3 minutes.
- Pour in the hot meat stock and salt, stir, close the lid, and cook on low heat until the water is absorbed, then let it rest for 15 minutes.
Practical notes before you go
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