Turkish Tomato Bulgur Pilaf 

Tomato Bulgur Pilaf  pinit

Bulgur is a major substitute in food for rice, especially for the people of the Levant and the Turks.
As there are two types of it: the white and the brown bulgur.
It’s one of the easiest dishes to prepare, and it consists of bulgur cooked with tomatoes, with onions and spices added to it.
Its used in the preparation of many delicious dishes such as kibbeh, tabbouleh, bulgur with zucchini, and bulgur soup, in addition to bulgur with tomatoes, which is distinguished With its red color and wonderful taste, it is indicated that meat and various flavors can be added to this dish.
In this recipe we will present the methods of preparing Tomato Bulgur Pilaf step by step at home.

Prepare Syrian Tomato Bulgur Pilaf

Tomato Bulgur Pilaf



  1. Cut the onions and tomatoes into small cubes, then the garlic is finely chopped.
  2. Heat a tablespoon of olive oil in a saucepan on the stove, then add the bulgur to it and roast it until it acquires a golden color.
  3. Remove the bulgur from the fire and set it aside.
  4. Sauté the onions with a tablespoon of olive oil in the same pot, then add the tomatoes and garlic, stirring the ingredients.
  5. Add each of: bulgur, a cup of tomato juice and a cup of water with stirring, then season the ingredients with salt and black pepper.
  6. Cover the pot and leave it on a quiet temperature for fifteen minutes.
  7. Pour the bulgur into a suitable serving dish and decorate it with toasted nuts, if desired.

Turkish Tomato Bulgur Pilaf 

Difficulty: Beginner Prep Time 5 min Cook Time 15 min Total Time 20 mins Servings: 2

Turkish Tomato Bulgur Pilaf 


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  1. We wash the bulgur, and leave it aside for some time. Heat the oil in a saucepan, and fry the onions until they are well browned.

  2. Add the diced tomatoes to the onions, and stir until they wilt well.

  3. Add the bulgur to the tomatoes, and stir for half a minute.

  4. Add tomato paste and salt to the previous mixture, stirring constantly.

  5. We immerse the bulgur in an appropriate amount of water, cover it, and leave it on a low heat until it becomes soft, taking into account that the water does not dry out completely.

  6. Pour the bulgur into a plate, and serve it with yogurt.

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