Vermicelli Bulghur Pilaf
Bulgur is a food that has a wide place in Turkish cuisine, which is obtained by breaking the wheat into certain sizes after cleaning, cooking and drying.
What You Didn't Know About Bulgur
B.C. It was discovered and started to be produced in the Middle East and Mesopotamia regions in the 2000s. Bulgur, which has a more global position now, is known by names such as bulgur, boulgur, burghoul in the world.
Bulgur has superior properties than bread, pasta and rice in terms of protein, B1 vitamins, phosphorus, potassium and calcium. Vitamins B1 are the vitamins we need for the nervous and digestive system. 100 g of bulgur contains 1.3 g of pulp. In addition to the effect of reducing the blood value and fats in the blood, the pulp also has a preventive effect on stomach and intestinal cancer.
In the past, rice was mostly consumed on long cruises. Since rice does not contain the vitamins in bulgur, people get beriberi.
When we look at this information, we understand that we should not miss bulgur, which is so rich in content, from our tables. Many of us already know this. But in your mind, put a plate of bulgur pilaf and a plate of rice pilaf side by side. Which one sounds more attractive? If I have to admit, my mind went to the white rice pilaf, which was still steaming and smelled to my nose. And for some reason, I did not imagine bulgur pilaf with such a detailed and attractive image.
Could this be due to the imposition of bulgur as a poor food for years? Think of old Turkish movies. There is always a pot of bulgur pilaf at the table of the poor. There is also tarhana soup, which suffers from the same problem, which bothers me more than the injustice suffered by bulgur pilaf.
There is a standard scene in all movies where the poor boy falls in love with the rich landlord's daughter. The young man comes home sad and hopeless. His mother has prepared the table (of course the floor table) and is waiting for her son. In the middle of the table is a covered saucepan (it's not hard to guess what's inside), 2 plates and 2 spoons, and maybe a loaf of bread. They sit at the table and everyone drinks their soup from their own plate. If I'm not mistaken, the message to be taken from here is that Turkish villagers are poor enough to eat only tarhana, but modern enough to put a separate plate for everyone who sits at the table.
I'll wrap it up right away, I'm the best. Whether it's tarhana or bulgur pilaf, these are our national values. Let's love them all, let's feed them to our children so that our culinary culture does not disappear with the new generations.
- 1 cup bulgur wheat,
- 1/2 cup vermicelli,
- 1 tablespoon butter,
- 3 cups chicken broth,
- Rinse well and drain the bulgur,
- Melt the butter in a large saucepan,
- Add the vermicelli and stir until golden brown,
- Add the bulgur and stir for 5 mins,
- Add the salt and chicken broth and stir,
- When it comes to a boil, put the lid on and cook on low heat until all the water is absorbed,