Izmir Kofte won't go well alone, so we need to make some filler dish with it.

Ingredients:
1 cup of rice (pirinç)
1.5 cup of water
Handful of vermicelli (şehriye)
Salt
Oil
Broth cube (optional)

Preparation:
Make the rice wet and wait for a while, then filter the water.
Put the oil in a saucepan (tencere) and fry the vermicelli until it starts to get brown. Be quick at this step, because vermicelli burns and turns black quickly.
Add the rice to the saucepan, and fry for a minute or two.
Add the water and salt.
Close the lid of the saucepan, not to open until it is ready (except maybe to check if the water is drained) and cook with high temperature.
Once the water boils, without opening the lid, turn down the heat to very low (level 1 or 2 out of 10 ).
Wait until all the water is drained.

Rice is ready, afiyet olsun.

thank u for sharing the recipes. When i visited Istanbul i discovered another Turkey dish - it was someting like round rice (barley or grain) prepared in a tomatoe basis - delicious. I am so hungry now.

Bulgar ! - yes - that was the name i was looking for. It is delicious and i wish someone would be so kind to publish the recipe here !!!!

its not Bulgar its bulgur!! HAHA lol

ooops!I really can´t concentrate myself today! I thought it was my mistake!!!

Really??? I always think that my real father was Mr. Bean

if you make with BUTTER i think this Pilav will be wonderfull


Trabzon Tereyagi

my home town is Trabzon
this is very fameus

I don't really know how to make different kinds of dishes with bulgur. I've just learned a little bit of turkish cooking - from my husband. But anyway. The way he taught me to make plain bulgur is really simple. First you "fry" the bulgur with a little oil and then put water, salca and salt into the pot. Then you basically wait until all the water has evaporated (remember to stir often! ).
My mother nearly had a cow when she saw I waited for all the water to evaporate. But if you strain the water out much of the salca will go too so that's why I'm doing it this way.

I also do it with pasta (makarna, not cake ) so that the salca makes a really nice sauce. Even though it's so simple it's one of the things I miss most about Turkey.