Mangal Yanı Domatesli İri Bulgur Pilavı
Mangal Yanı Domatesli İri Bulgur Pilavı·(mahn-GAHL yah-nuh doh-mah-TESS-lee EE-ree BOOL-goor pee-lah-vuh)
Baba'nın Mangalı (The Weekend Grill & Summer Nostalgia)
Late Sunday afternoon, a wide skillet sits on the grates, coarse bulgur drinking up the juice while the tomatoes blister and hiss, releasing the mingling of charcoal smoke and the earthy, tomato-heavy steam of this exact pilaf. Often called meyhane style, this isn't some delicate, buttery white rice meant to sit quietly in the background. It is a dense, brick-red match for charred kebabs. Getting it right demands two rules: hard-frying the pepper paste to kill its raw edge, and the mandatory towel-steaming trick at the end. Pull the skillet off the fire while the grains still have bite, and eat it immediately.
Before you start
Pre-boil your broth.
Have your broth or water boiling on a separate burner or in an electric kettle right as you start sautéing your vegetables so it's ready exactly when you need it.
Ingredients
- extra-virgin olive oil2 tbsp
- unsalted butter2 tbsp
- yellow onion1 large
- Anaheim or Cubanelle pepper2 med
- red bell pepper1/2 med
- garlic2 med cloves
- Biber Salçası1 tbsp
- tomato paste1 tbsp
- ripe tomato2 med
- coarse or extra-coarse bulgur wheat1 1/2 cup
- chicken broth or water3 cup
- kosher salt1 tsp
- black pepper1/2 tsp
- Pul Biber1 tsp
- dried mint1 tsp
Method
- 01
Build the aromatic foundation.
Place a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and butter. Once foaming, add the diced yellow onion, green peppers, and red pepper, sautéing for 5 to 7 minutes until the onions are soft and translucent. Stir in the minced garlic for the last 30 seconds.
- 02
Fry the pastes until fragrant.
Add the pepper paste and tomato paste to the pot, mashing them into the hot oil and vegetables. Cook, stirring constantly, for 2 to 3 minutes until they darken and lose their raw, metallic smell—do not skip this step.
- 03
Combine and toast the bulgur.
Stir in the diced fresh tomatoes and cook for 3 to 4 minutes until they release their juices. Pour in the rinsed bulgur, stirring everything together for 2 minutes to lightly toast the grains in the red fat.
- 04
Hydrate and simmer.
Pour the boiling broth or water over the bulgur, ensuring it is boiling hot to keep the grains from turning to mush. Add the salt, black pepper, Pul Biber, and dried mint, give it one thorough stir, and bring to a vigorous boil before immediately dropping the heat to the absolute lowest setting.
- 05
Cook until cratered.
Cover with a tight-fitting lid and simmer gently for 12 to 15 minutes without stirring. It is ready when the liquid is absorbed and small holes or craters form on the surface of the bulgur.
- 06
Execute the demleme resting technique.
Turn off the heat entirely, quickly open the lid, and lay a double layer of paper towels flat across the top of the pot. Press the lid firmly back on top and walk away for 15 to 20 minutes to allow the towel to absorb the excess steam, guaranteeing perfectly separate grains.
Notes
Sourcing Biber Salçası.
Turkish pepper paste can be found in Middle Eastern aisles. If entirely unavailable, substitute an extra tablespoon of tomato paste mixed with a half teaspoon of smoked paprika or Aleppo pepper, though the authentic paste is highly recommended.
Choosing the right bulgur.
Always look for #3 or #4 grade on the package. Fine bulgur will turn into an unpalatable mush if cooked as a pilaf.
Out of season tomatoes.
If fresh, ripe summer tomatoes aren't available, substitute one cup of high-quality canned crushed tomatoes for the best flavor.
From Cook Turkish in America.