Bulgur Pilaf with Kale

January 10th, 2007

Bulgur Pilaf with Kale

Bulgur, a staple ingredient of Turkish kitchen.  Some recipes define it wrongly as “cracked wheat.” Well, it is cracked, it is also wheat but it is not just cracked wheat ;)  It is boiled as well as cracked.  You can find bulgur in different sizes. Prefer the coarse bulgur for the pilafs.
Last year I have decided to grow kale in our winter garden, and the only kale seeds I found locally were Russian/Siberian Kale.  Reading about it, it should have similar taste to the ordinary kale, but has different shape of leaves. Making this dish was an obvious choice to make use of the fresh leaves I have gathered from our garden.  Eating with homemade yogurt, it was one of the simplest, yet full of flavor meal I have made recently.

  • 1 cup coarse bulgur

  • 2 cups water (prefer chicken, beef or vegetable broth)

  • 400 gr (about 1lb) kale – when trimmed, the green leaves were about 250gr (about 1/2lb) or less (could be used more)

  • 1 big size onion

  • 2 tablespoons olive oil

  • 1 teaspoon pepper or tomato paste

  • salt to taste

Cut the onion in small pieces.  Wash and cut the stems of the kale, cut the green leaves for an inch thickness.

Heat the water or broth, when it is about to boil, heat the olive oil in a medium size pan, add pepper/tomato paste and onion pieces, cook for a short while. Add the bulgur and kale, mix, add water/broth + salt, mix well.  Cover, heat in medium heat until water is thoroughly absorbed.

Russian / Siberian Kale


5 Responses to “Bulgur Pilaf with Kale”

  1. svetlana Says:

    I’m from Bulgaria. I have a blog since oktober, and I have to learn how to make it. If I found the turkish blogs, I was very happy, because the bulgarian kitchen is near to the turkish. I don’t understend turkish, thats way I looked for turkish blogs in english or german. So I found your blog. I like to read it it.
    Best wishes!

  2. David Pierce Says:

    Greetings, Fethiye. In Turkey, did you ever use the so-called “black cabbage” (kara lahana) or “Laz cabbage” (Laz lahanası)? I think of it as a mean between the kale and collards that I would buy in the United States: the leaves are indented, unlike collards, but they lie flat, unlike kale. I have sometimes had trouble finding kara lahana in Ankara: the little neighborhood shops do not usually sell it. But at our Sunday bazaar usually a few dealers have it. I generally steam it for a long time with salt, garlic and olive oil. Sometimes I use it for a varient of the Indian palak paneer: for the cheese I use hellim peynir from Cyprus. I’m glad to see your suggestions for using bulgur: I get a kick out of eating this Anatolian peasant food. Cheers!

  3. David Pierce Says:

    Since I supplied a website in the reply form, I might as well make it correct! I once wrote up a few basic recipes and opinions, at the link naturally called Food.

  4. Jennifer Says:

    I have received the coarse bulgur I have ordered from an online Turkish Food Store in NY today.

    We had a great bulgur pilaf dinner tonight :)

    Thanks for the great recipe.

    P.S. I’d highly recommend this Turkish Food Store called Turkish Corner for US visitors.

  5. Cris Says:

    I just bought bulgur wheat for the first time (believe me, it is not popular in Brazil) and was looking for a recipe, this one looks so good, will try!

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Bulgur Pilaf with Kale

January 10th, 2007

Bulgur Pilaf with Kale


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