Bulgur Pilaf (Sade Bulgur Pilavı)

Makes 4 servings

1 cup bulgur * 1 1/2 cup water * 2 tbsp butter (or olive oil) * salt * black pepper

Place the olive oil in a pot or melt the butter. Wash the bulgur and sauté it slightly in the olive oil or butter for about two minutes. Add the water and seasonings and cook over low fire until the water evaporate completely. Turn off the fire, gently stir the bulgur and serve hot.

Note: This recipe is usually made with butter but you can also do it with olive oil.

Stuffed Zucchinis (Kabak Dolması)

4 zucchinis * 1 tbsp tomato paste * 2 cups hot water

For the filling:

1 cup bulgur * 1 big onion * 1 cup water * 1 tbsp all spice * 100 g parsley * 1 tbsp olive oil * salt

For the yogurt sauce (sarımsaklı yoğurt):

5 tbsp yogurt * 2 minced garlic cloves * 2 tbsp thyme * salt

Cut a little of the base of each zucchini so they can remain upright. Cut also a little of the top of each one. Cut them in half. Remove the pulp of the zucchinis with a coffee spoon. Reserve. Mince the onion and sauté in the olive oil. Add the bulgur and the minced parsley and sauté a little more. Season with salt and all spice. Add a glass of water and cook over low fire until the water evaporates. Stuff the zucchinis with this mixture and place them in a pot with two cups of hot water and a soup spoon of tomato paste. Close the pot and cook on low fire for about 45 minutes. Mix all the ingredients of the yogurt sauce. Serve the zucchinis with the yogurt sauce.

Bulgur Salad with Vegetables (Karışık Kısır)

Makes 6 servings

2 cups thin bulgur * 2 cups hot water * 3 tbsp olive oil * juice of 1 lemon * 1 tbsp pomegranate sauce (nar ekşisi) * 2 tbsp tomato paste * 2 tbsp pepper paste * 2 tomatoes * 2 cucumbers * 4 lettuce leaves * 3-4 green onions * 100 g parsley * salt * black pepper * red pepper

Place the bulgur in a bowl with hot water. Cover the bowl and wait until the bulgur absorbs all the water and cool down. Add the olive oil, the lemon juice, the pomegranate sauce, the tomato and pepper pastes, the salt, the black pepper and the red pepper. Peel the tomatoes and the cucumbers, cut them in small cubes and add them to the bulgur. Slice finelly the the lettuce, the green onions and the parsley. Add to the bulgur and mix well. Place on a serving plate over lettuce leaves.

This is a very common dish in the Turkish houses during the summer.

Bulgur Croquettes with Yogurt Sauce (Şark köftesi)

2 cups thin bulgur * 1 1/2 cup hot water * 2 tbsp dried mint * 1 onion * 2-3 tbsp flour * 1 egg white * salt

For the sauce:

1 cup yogurt * 2-3 garlic cloves * 30 g margarine * 2 tsp red pepper

Soak the bulgur in hot water until it gets soft and until all the water evaporates. Add to the bulgur the minced onion, the mint, the flour, the egg white and the salt. Knead well until you get a consistent dough and, if necessary, add some water. Separate portions on the amount of a walnut and give an oval shape to each one. Bring to boil water with salt. Put the croquettes in the boiling water for 1-2 minutes. Place the croquettes in a serving plate. Prepare the sauce. Mix the yogurt with the minced garlic. Bring to low heat the margarine with the red pepper. Cover the croquettes with the yogurt and then with the margarine. Serve hot.