This grand bulgur pilaf spread throughout the countries that were part of the Ottoman Empire. It is used as a side dish and a stuffing.

　　

Ingredients

serves 6-8

　　4 1/2 cups chicken stock (page 143) (or you may use a bouillon cube) or water

　　3 cups (1 pound) coarse-ground bulgur, washed in cold water and drained

　　Salt and pepper

　　1/2 cup pine nuts

　　4–5 tablespoons butter or vegetable oil

　　1/3 cup black or golden raisins, soaked in water for 1/2 hour

　　

Step 1

Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.

　　

Step 2

Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf