Turkish Bulgur Recipe

Turkish Bulgur Recipe

Serves 4

A great alternative to rice to serve next to your shish. Bulgur is similar to Couscous but has a more nutty flavour and coarse texture (we use the large grain style rather than the fine). For us, yoghurt is a must with bulgur, a big spoon of bulgur with a dollop of yoghurt is the perfect combo! Check out our yoghurt post to find ways of jazzing it up.

You do not just need to have Bulgur plain, it is super versatile and so you could add different fruits & vegetables, such as radish, cucumber, pomegranate or dried apricots to mix it up. Or even have it as a meal in itself and add chickpeas during the cooking process for extra protein, and top with feta.


  • 200g Coarse Bulgur Wheat
  • 1tbsp Oil
  • 1 Red Onion, finely diced
  • 1 Garlic Clove, crushed
  • 1tsp Tomato Paste
  • 400g tin Chopped Tomatoes
  • 300ml Chicken Stock
  • Salt and Pepper to season

Cooking Instructions

  1. Heat the oil in a large saucepan. Add the diced onion and cook on a medium heat for around 10mins until it has softened, add in the crushed garlic and cook for another minute or two.
  2. Stir in the tomato paste and pour in the chopped tomatoes and stock, add a pinch of salt & pepper and bring to the boil. Add the Bulgur wheat, add the lid and simmer for around 20mins, until all of the stock has evaporated.
  3. Once cooked, place some kitchen roll or a clean tea towel over over the pan and place the lid on top. Leave untouched for around 10mins.
  4. Fluff with a fork, mix in any additional ingredients to your taste and serve. Of course, don't forget a nice dollop of yoghurt on the side!

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