Hatay Bulgur and Green Lentil Pilaf (Müceddere)
This pilaf serves 4 and starts with 200 g dry coarse bulgur and 230 g cooked green lentils. It adapts the müceddere described by the Hatay Cuisine Guide, with gram measurements and precooked lentils. Allow 10 minutes to prep, about 30 on the stove and 10 to rest. How do I keep the bulgur grains separate?Take the pot off the heat when the water has been absorbed. Rest it with the lid on, then fluff gently with a fork. Can I add dry lentils straight to the pot?The quantities are for cooked, drained lentils. Cook dry lentils separately, drain them and then weigh out 230 g. The catalog lacks fiber for the bulgur and sodium for the salt and pepper paste. Those nutrition totals may be incomplete. Quince bulgur pilaf · Regional recipe source
Ingredients
Ingredients
Step-by-Step Method
Prepare the ingredients
Rinse and drain 200 g dry bulgur. Drain 230 g cooked lentils thoroughly. Finely dice 120 g onion and mince 8 g garlic. Bring 400 g water to a boil.
Build the pepper paste base
Heat 20 g olive oil and 15 g butter over medium heat in a lidded pot. Stir the onion for about 6 minutes until soft. Add the garlic and 25 g sweet red pepper paste and stir for 1 minute. Add the bulgur and stir for 2 minutes.
Simmer on low
Add the lentils, 400 g boiling water and 2 g salt. Stir once. Bring back to a boil, cover and reduce to low. Cook for 18–22 minutes, until the bulgur is tender and no free water remains at the bottom. If the grains are still firm and the pot is dry, add a splash of hot water and cook a few more minutes.
Rest and serve
Take the pot off the heat and rest it, covered, for 10 minutes. Fluff gently with a fork and divide into 4 portions.
Chef's Tips & Tricks
This pilaf serves 4 and starts with 200 g dry coarse bulgur and 230 g cooked green lentils. It adapts the müceddere described by the Hatay Cuisine Guide, with gram measurements and precooked lentils. Allow 10 minutes to prep, about 30 on the stove and 10 to rest.