Page 3 - Cook Book page 3_Neat
P. 3
Bulgur Pilaf By Tal Sofer
Ingredients
500 gr of large bulgur In a wide pot, heat the oil and fry the onion. When the onion
One large diced onion becomes lucid, add the cumin seeds and stir. After about 1-2
2 carrots, pealed, and ground minutes (when the cumin becomes brown and starts making
1 cup of pre-cooked or frozen chickpeas a good aroma), add the powdered cumin and turmeric. Then
1 small cauli ower, cut to small-medium size add, one by one while stirring: cauli ower, chickpeas, ground
owers carrots. Keep stirring and fry until the cauli ower is nicely
A handful of chopped parsley painted yellow and all the liquids are gone.
2-3 tablespoons of olive oil
Mix in the bulgur and add boiling water until everything is
1-2 teaspoons of cumin seeds
almost covered with water. Close the lid, and cook on a low
0.5 teaspoon cumin powder
heat for 30 minutes, until all the water is absorbed. Mix it
1.5 teaspoons turmeric powder
from time to time.
Salt
1 litre of boiling water
When all the water is absorbed, turn o the heat, add the
parsley and salt, mix again and close the lid for another 10
minutes of rest. Taste it to x the seasoning.
Bon Appétit!
