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This Thanksgiving, I am celebrating milestones for which I am beyond grateful. My cookbook “Pomegranates and Saffron: A Culinary Journey to Azerbaijan” published in the fall of 2014 turned 5 and I just learned that there were only 35 books left in Amazon stock to sell. That’s it. Sold out, my baby book is almost finished. Makes me a bit sad. But the optimist in me believes this also means new beginnings. 

I am happy that I wrote this book - the gain was tremendous. It came in the form of people, from near and far, from different walks of life, from different countries - that I met and befriended many. 

Thank you for your love, friendship, and support, beautiful people. Thank you for having my book. I am grateful. I also love you, my baby book, happy anniversary! (yes, my book is a bit human to me:)) 

Happy Thanksgiving!🍁 

*****

Sabah Amerika ən böyük bayramlarından olan Şükran Bayramını qeyd edir. Hamı nəyəsə görə təşəkkür edir, şükr edir. Bu ilin bayramı mənim üçün ikiqat mənalıdır. Kitabım “Nar və Zəfəran” düz 5 il əvvəl bu günlər ABŞ-da nəşr olundu və yenicə öyrəndim ki, Amazonda satışda sadəcə 35 ədəd kitab qalıb. Kitabım qurtardı, bir qədər kədərlənsəm də, inanıram ki, bu, yeni kitab və protektlərin başlanğıcı deməkdir.

Yaxşı ki, illər əvvəl onu yazmağa qərar verdim. Ən böyük qazancım kitab vasitəsilə tanış olduğum insanlar oldu, dünyanın müxtəlif yerlərindən, onlardan bəziləri ilə yaxın dostluqlar da quruldu. 

Həyatda Təşəkkür etməyə səbəbim çoxdur, onlardan biri də mənə həmişə dəstək olan, işimi dəyərləndirən ailəm, dost-tanışlardır. Və göz bəbəyim kitabımdır:)) 

Çox sağ olun. Hamınıza Happy Thanksgiving!

This Thanksgiving, I am celebrating milestones for which I am bey Read More

Who is ready for the culinary and cultural tour in Azerbaijan? Join me!

Who is ready for the culinary and cultural tour in Azerbaijan? Jo Read More

Dear friends and supporters of AZCookbook. I know I've been silent for some time, but I haven't forgotten about you. I am immenseley grateful for you staying with me even when I  disappear without a notice. I am thinking of ways to keep my blog active and maybe return to it full speed, or maybe come to you in a different format–all cooking in my head. Not sure yet, considering the times are uncertain and we have to take things easy and not be too hard on ourselves. I'll keep you posted and I am open to your ideas and suggestions too. 

On another note, something I shared on my personal Facebook page. 

These days, Azerbaijanis around the world celebrate Novruz, the beloved spring holiday symbolizing the awakening and revival of nature. I have to admit, despite being a die-hard optimist, I just didn’t feel like baking traditional sweet and savory pastries (a must on our holiday table) much this year, amidst what the world has been going through and I only sprouted wheat berries as I do every year without exception.My mom in Baku just “scolded” me on the phone saying “At least put some candies on the table - we need some sweetness tonight for a good omen for the rest of the year.”

I obeyed. Nothing fancy and elaborate. Just an impromptu table with a few pieces of baklava and shekerbura pastries a friend brought from Baku a while ago, and I stored away as we ate too much of them when they arrived.So despite everything, Happy Novruz, Happy Spring to you! May the world be finally healed and may we live in different times next spring! Be safe and happy! 🙏🙏
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Bu il bayram biş-düşü etmədim. İçimdən gəlmədi. Bir müddət əvvəl Bakıdan gələn şəkərbura-paxlava ilə ötüşdürdük bayram süfrəsini. Amma səmənimi cücərtdim, hər il bu, mütləqdir:) Novruz bayramınız mübarək olsun, dostlar! Gələn bayramımızı daha gözəl və sağlam dünyada keçirək.

Dear friends and supporters of AZCookbook. I know I've been silen Read More

We love  your Blueberry Bundt cake recipe😋

We love your Blueberry Bundt cake recipe😋

Quick and easy gutab, or Azerbaijani half-moon stuffed breads. Normally, you would use homemade unleavened dough and roll it out into thin circles, but these days I resort to storebought uncooked tortilla breads (from the freezer section of @costco ). I spread lamb filling to one side of the bread, close the other half over it, press the edges to seal, and cook the breads on an ungreased non-stick frying pan on both sides, until golden blisters appear on their surface. Remove and brush the top with butter. Sprinkle sumac on top. 

What’s in the stuffing? Ground lamb, grated onion, dill seeds (for 10 breads, about 1/4 teaspoon or more to taste), garlic passed through a garlic press (optional, do not overdo), very little chopped cilantro (optional too), and for a poquant tast, if you have, sour plum paste or pomegranate arils (these are also optional), salt and pepper. 

This filling is from the northwestern parts of Azerbaijan, namely, Balaken and Zagatala regions. Baku version is ground lamb, grated onions, sometimes pomegranate arils, salt and pepper. Swipe for the process. Feeling extra adventurous? Try making the dough yourself. Link: https://azcookbook.com/2011/10/18/meat-stuffed-flatbread-et-gutabi/ 

Enjoy
Quick and easy gutab, or Azerbaijani half-moon stuffed breads. Normally, you would use homemade unleavened dough and roll it out into thin circles, but these days I resort to storebought uncooked tortilla breads (from the freezer section of @costco ). I spread lamb filling to one side of the bread, close the other half over it, press the edges to seal, and cook the breads on an ungreased non-stick frying pan on both sides, until golden blisters appear on their surface. Remove and brush the top with butter. Sprinkle sumac on top. 

What’s in the stuffing? Ground lamb, grated onion, dill seeds (for 10 breads, about 1/4 teaspoon or more to taste), garlic passed through a garlic press (optional, do not overdo), very little chopped cilantro (optional too), and for a poquant tast, if you have, sour plum paste or pomegranate arils (these are also optional), salt and pepper. 

This filling is from the northwestern parts of Azerbaijan, namely, Balaken and Zagatala regions. Baku version is ground lamb, grated onions, sometimes pomegranate arils, salt and pepper. Swipe for the process. Feeling extra adventurous? Try making the dough yourself. Link: https://azcookbook.com/2011/10/18/meat-stuffed-flatbread-et-gutabi/ 

Enjoy
Quick and easy gutab, or Azerbaijani half-moon stuffed breads. Normally, you would use homemade unleavened dough and roll it out into thin circles, but these days I resort to storebought uncooked tortilla breads (from the freezer section of @costco ). I spread lamb filling to one side of the bread, close the other half over it, press the edges to seal, and cook the breads on an ungreased non-stick frying pan on both sides, until golden blisters appear on their surface. Remove and brush the top with butter. Sprinkle sumac on top. 

What’s in the stuffing? Ground lamb, grated onion, dill seeds (for 10 breads, about 1/4 teaspoon or more to taste), garlic passed through a garlic press (optional, do not overdo), very little chopped cilantro (optional too), and for a poquant tast, if you have, sour plum paste or pomegranate arils (these are also optional), salt and pepper. 

This filling is from the northwestern parts of Azerbaijan, namely, Balaken and Zagatala regions. Baku version is ground lamb, grated onions, sometimes pomegranate arils, salt and pepper. Swipe for the process. Feeling extra adventurous? Try making the dough yourself. Link: https://azcookbook.com/2011/10/18/meat-stuffed-flatbread-et-gutabi/ 

Enjoy
Quick and easy gutab, or Azerbaijani half-moon stuffed breads. Normally, you would use homemade unleavened dough and roll it out into thin circles, but these days I resort to storebought uncooked tortilla breads (from the freezer section of @costco ). I spread lamb filling to one side of the bread, close the other half over it, press the edges to seal, and cook the breads on an ungreased non-stick frying pan on both sides, until golden blisters appear on their surface. Remove and brush the top with butter. Sprinkle sumac on top. 

What’s in the stuffing? Ground lamb, grated onion, dill seeds (for 10 breads, about 1/4 teaspoon or more to taste), garlic passed through a garlic press (optional, do not overdo), very little chopped cilantro (optional too), and for a poquant tast, if you have, sour plum paste or pomegranate arils (these are also optional), salt and pepper. 

This filling is from the northwestern parts of Azerbaijan, namely, Balaken and Zagatala regions. Baku version is ground lamb, grated onions, sometimes pomegranate arils, salt and pepper. Swipe for the process. Feeling extra adventurous? Try making the dough yourself. Link: https://azcookbook.com/2011/10/18/meat-stuffed-flatbread-et-gutabi/ 

Enjoy
Quick and easy gutab, or Azerbaijani half-moon stuffed breads. Normally, you would use homemade unleavened dough and roll it out into thin circles, but these days I resort to storebought uncooked tortilla breads (from the freezer section of @costco ). I spread lamb filling to one side of the bread, close the other half over it, press the edges to seal, and cook the breads on an ungreased non-stick frying pan on both sides, until golden blisters appear on their surface. Remove and brush the top with butter. Sprinkle sumac on top. 

What’s in the stuffing? Ground lamb, grated onion, dill seeds (for 10 breads, about 1/4 teaspoon or more to taste), garlic passed through a garlic press (optional, do not overdo), very little chopped cilantro (optional too), and for a poquant tast, if you have, sour plum paste or pomegranate arils (these are also optional), salt and pepper. 

This filling is from the northwestern parts of Azerbaijan, namely, Balaken and Zagatala regions. Baku version is ground lamb, grated onions, sometimes pomegranate arils, salt and pepper. Swipe for the process. Feeling extra adventurous? Try making the dough yourself. Link: https://azcookbook.com/2011/10/18/meat-stuffed-flatbread-et-gutabi/ 

Enjoy
Quick and easy gutab, or Azerbaijani half-moon stuffed breads. Normally, you would use homemade unleavened dough and roll it out into thin circles, but these days I resort to storebought uncooked tortilla breads (from the freezer section of @costco ). I spread lamb filling to one side of the bread, close the other half over it, press the edges to seal, and cook the breads on an ungreased non-stick frying pan on both sides, until golden blisters appear on their surface. Remove and brush the top with butter. Sprinkle sumac on top. 

What’s in the stuffing? Ground lamb, grated onion, dill seeds (for 10 breads, about 1/4 teaspoon or more to taste), garlic passed through a garlic press (optional, do not overdo), very little chopped cilantro (optional too), and for a poquant tast, if you have, sour plum paste or pomegranate arils (these are also optional), salt and pepper. 

This filling is from the northwestern parts of Azerbaijan, namely, Balaken and Zagatala regions. Baku version is ground lamb, grated onions, sometimes pomegranate arils, salt and pepper. Swipe for the process. Feeling extra adventurous? Try making the dough yourself. Link: https://azcookbook.com/2011/10/18/meat-stuffed-flatbread-et-gutabi/ 

Enjoy
Quick and easy gutab, or Azerbaijani half-moon stuffed breads. Normally, you would use homemade unleavened dough and roll it out into thin circles, but these days I resort to storebought uncooked tortilla breads (from the freezer section of @costco ). I spread lamb filling to one side of the bread, close the other half over it, press the edges to seal, and cook the breads on an ungreased non-stick frying pan on both sides, until golden blisters appear on their surface. Remove and brush the top with butter. Sprinkle sumac on top. 

What’s in the stuffing? Ground lamb, grated onion, dill seeds (for 10 breads, about 1/4 teaspoon or more to taste), garlic passed through a garlic press (optional, do not overdo), very little chopped cilantro (optional too), and for a poquant tast, if you have, sour plum paste or pomegranate arils (these are also optional), salt and pepper. 

This filling is from the northwestern parts of Azerbaijan, namely, Balaken and Zagatala regions. Baku version is ground lamb, grated onions, sometimes pomegranate arils, salt and pepper. Swipe for the process. Feeling extra adventurous? Try making the dough yourself. Link: https://azcookbook.com/2011/10/18/meat-stuffed-flatbread-et-gutabi/ 

Enjoy

Quick and easy gutab, or Azerbaijani half-moon stuffed breads. No Read More

Homemade pizza. One side for the Turkish man in the house, another for my daughter who likes to try new things and prefers things vegetarian. Sujuk pizza and my gourmet pizza with caramelized onions, mushrooms and goat cheese. Never mind that I overcooked the onions:) 
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Ev pizzası. Biri sucuqlu pizza, o biri qurme pizzam - karamelize edilmiş soğan, göbələk və keçi pendirli. Ev əhlini ayrı-ayrı razı salmağa çalışıram:)
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#quarantine #quarantinecooking #recipes #recipeideas #cooking

Homemade pizza. One side for the Turkish man in the house, anothe Read More

Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
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I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California
Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
.
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.
I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California
Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
.
.
.
I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California
Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
.
.
.
I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California
Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
.
.
.
I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California
Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
.
.
.
I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California
Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
.
.
.
I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California
Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
.
.
.
I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California
Made chicken soup a-la-quarantine, which means with whatever ingredients I had on hand.
.
.
.
I made chicken broth previously, so I heated  it up, brought to a boil. To 6 cups of broth I added: chopped everything - 1 small onion (finely), 2 cloves garlic (finely), 1 small potato, 1 small Daikon radish, 1 celery, 1 small carrot (shredded), pinch of safflower, pinch of turmeric powder, salt, pepper, dried dill (didn’t have fresh). And 2 tablespoons medium-grain rice. Cooked until rice was tender and vegetables were cooked through. Towards the end of cooking, stirred in lots of chopped cilantro. I didn’t have any cooked chicken, otherwise I would have shredded it and added to the soup. Add more broth if needed. Squeeze fresh lemon juice in your plate and enjoy! Swipe to see the process. 
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#quarantinecooking #ideas #recipes #foodie #whatscooking #whattocook #recipeideas #quarantinekitchen #instafood #soup #soupseason  @ Long Beach, California

Made chicken soup a-la-quarantine, which means with whatever ingr Read More

On the menu today is bulgur pilaf with tomatoes and peppers. Bulgur happens to be one of my most favorite grains and I cook with it frequently. Love it for its wholesome nutty flavor. I particularly fancy a Turkish brand @duru_bulgur that I find in local ethnic markets. This is a super easy dish to put together. Serve on its own or with grilled fish, chicken or meat. Swipe for the process. Enjoy!

Serves 4

* 4 tablespoons olive oil 
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 medium tomatoes, finely chopped
* 1 small red bell pepper, coarsely chopped
* 1 small yellow or orange bell pepper (you can use any combination available, I used mini sweet peppers), coarsely chopped
* 1 tablespoon tomato paste
* 1 teaspoon red pepper paste (I used sweet, mild is ok too)
* 2 1/2 cups coarse bulgur
* 1 teaspoon crushed dried mint
* Pinch of safflower (optional, I love it)
* Salt and ground black pepper to taste

- Heat the oil in a medium saucepan. Add the onion and garlic and cook, stirring frequently, until onion is transculent, a few minutes. 
- Add the tomatoes and peppers and cook together another minute. 
- Add the tomato paste and pepper paste and stir to combine. Cook for a minute.
- Add the bulgur, dried mint, safflower, and season with salt and pepper to taste. Stir to combine. 
- Pour in about 3 1/2 cups of water or enough to cover the bulgur by 1/2 inch. Bring to a boil over medium heat, cover and cook, until the bulgur has absorbed the liquid, about 15 minutes. Check from time to time and make sure the bottom is not burning. If bulgur hasn’t cook, add a little more water. Do not overdo. 
- Once the bulgur has cooked (it should be tender and but never mushy), remove from the heat, place a paper towel under the lid and cover again - allow to sit aside and “rest” for another 15 minutes before you serve it. This last step will make the bulgur fluffy. Do not worry if at first glance your pilaf looks a bit sticky. The grains will separate as they cool off. 

What else can you add to your pilaf? Crushed dried thyme, paprika, or dried dill. 
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#quarantinecooking #recipes #nutrition #recipeideas #instafood #whatsfordinner #vegetarianrecipes
On the menu today is bulgur pilaf with tomatoes and peppers. Bulgur happens to be one of my most favorite grains and I cook with it frequently. Love it for its wholesome nutty flavor. I particularly fancy a Turkish brand @duru_bulgur that I find in local ethnic markets. This is a super easy dish to put together. Serve on its own or with grilled fish, chicken or meat. Swipe for the process. Enjoy!

Serves 4

* 4 tablespoons olive oil 
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 medium tomatoes, finely chopped
* 1 small red bell pepper, coarsely chopped
* 1 small yellow or orange bell pepper (you can use any combination available, I used mini sweet peppers), coarsely chopped
* 1 tablespoon tomato paste
* 1 teaspoon red pepper paste (I used sweet, mild is ok too)
* 2 1/2 cups coarse bulgur
* 1 teaspoon crushed dried mint
* Pinch of safflower (optional, I love it)
* Salt and ground black pepper to taste

- Heat the oil in a medium saucepan. Add the onion and garlic and cook, stirring frequently, until onion is transculent, a few minutes. 
- Add the tomatoes and peppers and cook together another minute. 
- Add the tomato paste and pepper paste and stir to combine. Cook for a minute.
- Add the bulgur, dried mint, safflower, and season with salt and pepper to taste. Stir to combine. 
- Pour in about 3 1/2 cups of water or enough to cover the bulgur by 1/2 inch. Bring to a boil over medium heat, cover and cook, until the bulgur has absorbed the liquid, about 15 minutes. Check from time to time and make sure the bottom is not burning. If bulgur hasn’t cook, add a little more water. Do not overdo. 
- Once the bulgur has cooked (it should be tender and but never mushy), remove from the heat, place a paper towel under the lid and cover again - allow to sit aside and “rest” for another 15 minutes before you serve it. This last step will make the bulgur fluffy. Do not worry if at first glance your pilaf looks a bit sticky. The grains will separate as they cool off. 

What else can you add to your pilaf? Crushed dried thyme, paprika, or dried dill. 
.
.
.
.
#quarantinecooking #recipes #nutrition #recipeideas #instafood #whatsfordinner #vegetarianrecipes
On the menu today is bulgur pilaf with tomatoes and peppers. Bulgur happens to be one of my most favorite grains and I cook with it frequently. Love it for its wholesome nutty flavor. I particularly fancy a Turkish brand @duru_bulgur that I find in local ethnic markets. This is a super easy dish to put together. Serve on its own or with grilled fish, chicken or meat. Swipe for the process. Enjoy!

Serves 4

* 4 tablespoons olive oil 
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 medium tomatoes, finely chopped
* 1 small red bell pepper, coarsely chopped
* 1 small yellow or orange bell pepper (you can use any combination available, I used mini sweet peppers), coarsely chopped
* 1 tablespoon tomato paste
* 1 teaspoon red pepper paste (I used sweet, mild is ok too)
* 2 1/2 cups coarse bulgur
* 1 teaspoon crushed dried mint
* Pinch of safflower (optional, I love it)
* Salt and ground black pepper to taste

- Heat the oil in a medium saucepan. Add the onion and garlic and cook, stirring frequently, until onion is transculent, a few minutes. 
- Add the tomatoes and peppers and cook together another minute. 
- Add the tomato paste and pepper paste and stir to combine. Cook for a minute.
- Add the bulgur, dried mint, safflower, and season with salt and pepper to taste. Stir to combine. 
- Pour in about 3 1/2 cups of water or enough to cover the bulgur by 1/2 inch. Bring to a boil over medium heat, cover and cook, until the bulgur has absorbed the liquid, about 15 minutes. Check from time to time and make sure the bottom is not burning. If bulgur hasn’t cook, add a little more water. Do not overdo. 
- Once the bulgur has cooked (it should be tender and but never mushy), remove from the heat, place a paper towel under the lid and cover again - allow to sit aside and “rest” for another 15 minutes before you serve it. This last step will make the bulgur fluffy. Do not worry if at first glance your pilaf looks a bit sticky. The grains will separate as they cool off. 

What else can you add to your pilaf? Crushed dried thyme, paprika, or dried dill. 
.
.
.
.
#quarantinecooking #recipes #nutrition #recipeideas #instafood #whatsfordinner #vegetarianrecipes
On the menu today is bulgur pilaf with tomatoes and peppers. Bulgur happens to be one of my most favorite grains and I cook with it frequently. Love it for its wholesome nutty flavor. I particularly fancy a Turkish brand @duru_bulgur that I find in local ethnic markets. This is a super easy dish to put together. Serve on its own or with grilled fish, chicken or meat. Swipe for the process. Enjoy!

Serves 4

* 4 tablespoons olive oil 
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 medium tomatoes, finely chopped
* 1 small red bell pepper, coarsely chopped
* 1 small yellow or orange bell pepper (you can use any combination available, I used mini sweet peppers), coarsely chopped
* 1 tablespoon tomato paste
* 1 teaspoon red pepper paste (I used sweet, mild is ok too)
* 2 1/2 cups coarse bulgur
* 1 teaspoon crushed dried mint
* Pinch of safflower (optional, I love it)
* Salt and ground black pepper to taste

- Heat the oil in a medium saucepan. Add the onion and garlic and cook, stirring frequently, until onion is transculent, a few minutes. 
- Add the tomatoes and peppers and cook together another minute. 
- Add the tomato paste and pepper paste and stir to combine. Cook for a minute.
- Add the bulgur, dried mint, safflower, and season with salt and pepper to taste. Stir to combine. 
- Pour in about 3 1/2 cups of water or enough to cover the bulgur by 1/2 inch. Bring to a boil over medium heat, cover and cook, until the bulgur has absorbed the liquid, about 15 minutes. Check from time to time and make sure the bottom is not burning. If bulgur hasn’t cook, add a little more water. Do not overdo. 
- Once the bulgur has cooked (it should be tender and but never mushy), remove from the heat, place a paper towel under the lid and cover again - allow to sit aside and “rest” for another 15 minutes before you serve it. This last step will make the bulgur fluffy. Do not worry if at first glance your pilaf looks a bit sticky. The grains will separate as they cool off. 

What else can you add to your pilaf? Crushed dried thyme, paprika, or dried dill. 
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#quarantinecooking #recipes #nutrition #recipeideas #instafood #whatsfordinner #vegetarianrecipes
On the menu today is bulgur pilaf with tomatoes and peppers. Bulgur happens to be one of my most favorite grains and I cook with it frequently. Love it for its wholesome nutty flavor. I particularly fancy a Turkish brand @duru_bulgur that I find in local ethnic markets. This is a super easy dish to put together. Serve on its own or with grilled fish, chicken or meat. Swipe for the process. Enjoy!

Serves 4

* 4 tablespoons olive oil 
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 medium tomatoes, finely chopped
* 1 small red bell pepper, coarsely chopped
* 1 small yellow or orange bell pepper (you can use any combination available, I used mini sweet peppers), coarsely chopped
* 1 tablespoon tomato paste
* 1 teaspoon red pepper paste (I used sweet, mild is ok too)
* 2 1/2 cups coarse bulgur
* 1 teaspoon crushed dried mint
* Pinch of safflower (optional, I love it)
* Salt and ground black pepper to taste

- Heat the oil in a medium saucepan. Add the onion and garlic and cook, stirring frequently, until onion is transculent, a few minutes. 
- Add the tomatoes and peppers and cook together another minute. 
- Add the tomato paste and pepper paste and stir to combine. Cook for a minute.
- Add the bulgur, dried mint, safflower, and season with salt and pepper to taste. Stir to combine. 
- Pour in about 3 1/2 cups of water or enough to cover the bulgur by 1/2 inch. Bring to a boil over medium heat, cover and cook, until the bulgur has absorbed the liquid, about 15 minutes. Check from time to time and make sure the bottom is not burning. If bulgur hasn’t cook, add a little more water. Do not overdo. 
- Once the bulgur has cooked (it should be tender and but never mushy), remove from the heat, place a paper towel under the lid and cover again - allow to sit aside and “rest” for another 15 minutes before you serve it. This last step will make the bulgur fluffy. Do not worry if at first glance your pilaf looks a bit sticky. The grains will separate as they cool off. 

What else can you add to your pilaf? Crushed dried thyme, paprika, or dried dill. 
.
.
.
.
#quarantinecooking #recipes #nutrition #recipeideas #instafood #whatsfordinner #vegetarianrecipes
On the menu today is bulgur pilaf with tomatoes and peppers. Bulgur happens to be one of my most favorite grains and I cook with it frequently. Love it for its wholesome nutty flavor. I particularly fancy a Turkish brand @duru_bulgur that I find in local ethnic markets. This is a super easy dish to put together. Serve on its own or with grilled fish, chicken or meat. Swipe for the process. Enjoy!

Serves 4

* 4 tablespoons olive oil 
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 medium tomatoes, finely chopped
* 1 small red bell pepper, coarsely chopped
* 1 small yellow or orange bell pepper (you can use any combination available, I used mini sweet peppers), coarsely chopped
* 1 tablespoon tomato paste
* 1 teaspoon red pepper paste (I used sweet, mild is ok too)
* 2 1/2 cups coarse bulgur
* 1 teaspoon crushed dried mint
* Pinch of safflower (optional, I love it)
* Salt and ground black pepper to taste

- Heat the oil in a medium saucepan. Add the onion and garlic and cook, stirring frequently, until onion is transculent, a few minutes. 
- Add the tomatoes and peppers and cook together another minute. 
- Add the tomato paste and pepper paste and stir to combine. Cook for a minute.
- Add the bulgur, dried mint, safflower, and season with salt and pepper to taste. Stir to combine. 
- Pour in about 3 1/2 cups of water or enough to cover the bulgur by 1/2 inch. Bring to a boil over medium heat, cover and cook, until the bulgur has absorbed the liquid, about 15 minutes. Check from time to time and make sure the bottom is not burning. If bulgur hasn’t cook, add a little more water. Do not overdo. 
- Once the bulgur has cooked (it should be tender and but never mushy), remove from the heat, place a paper towel under the lid and cover again - allow to sit aside and “rest” for another 15 minutes before you serve it. This last step will make the bulgur fluffy. Do not worry if at first glance your pilaf looks a bit sticky. The grains will separate as they cool off. 

What else can you add to your pilaf? Crushed dried thyme, paprika, or dried dill. 
.
.
.
.
#quarantinecooking #recipes #nutrition #recipeideas #instafood #whatsfordinner #vegetarianrecipes
On the menu today is bulgur pilaf with tomatoes and peppers. Bulgur happens to be one of my most favorite grains and I cook with it frequently. Love it for its wholesome nutty flavor. I particularly fancy a Turkish brand @duru_bulgur that I find in local ethnic markets. This is a super easy dish to put together. Serve on its own or with grilled fish, chicken or meat. Swipe for the process. Enjoy!

Serves 4

* 4 tablespoons olive oil 
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 medium tomatoes, finely chopped
* 1 small red bell pepper, coarsely chopped
* 1 small yellow or orange bell pepper (you can use any combination available, I used mini sweet peppers), coarsely chopped
* 1 tablespoon tomato paste
* 1 teaspoon red pepper paste (I used sweet, mild is ok too)
* 2 1/2 cups coarse bulgur
* 1 teaspoon crushed dried mint
* Pinch of safflower (optional, I love it)
* Salt and ground black pepper to taste

- Heat the oil in a medium saucepan. Add the onion and garlic and cook, stirring frequently, until onion is transculent, a few minutes. 
- Add the tomatoes and peppers and cook together another minute. 
- Add the tomato paste and pepper paste and stir to combine. Cook for a minute.
- Add the bulgur, dried mint, safflower, and season with salt and pepper to taste. Stir to combine. 
- Pour in about 3 1/2 cups of water or enough to cover the bulgur by 1/2 inch. Bring to a boil over medium heat, cover and cook, until the bulgur has absorbed the liquid, about 15 minutes. Check from time to time and make sure the bottom is not burning. If bulgur hasn’t cook, add a little more water. Do not overdo. 
- Once the bulgur has cooked (it should be tender and but never mushy), remove from the heat, place a paper towel under the lid and cover again - allow to sit aside and “rest” for another 15 minutes before you serve it. This last step will make the bulgur fluffy. Do not worry if at first glance your pilaf looks a bit sticky. The grains will separate as they cool off. 

What else can you add to your pilaf? Crushed dried thyme, paprika, or dried dill. 
.
.
.
.
#quarantinecooking #recipes #nutrition #recipeideas #instafood #whatsfordinner #vegetarianrecipes
On the menu today is bulgur pilaf with tomatoes and peppers. Bulgur happens to be one of my most favorite grains and I cook with it frequently. Love it for its wholesome nutty flavor. I particularly fancy a Turkish brand @duru_bulgur that I find in local ethnic markets. This is a super easy dish to put together. Serve on its own or with grilled fish, chicken or meat. Swipe for the process. Enjoy!

Serves 4

* 4 tablespoons olive oil 
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 medium tomatoes, finely chopped
* 1 small red bell pepper, coarsely chopped
* 1 small yellow or orange bell pepper (you can use any combination available, I used mini sweet peppers), coarsely chopped
* 1 tablespoon tomato paste
* 1 teaspoon red pepper paste (I used sweet, mild is ok too)
* 2 1/2 cups coarse bulgur
* 1 teaspoon crushed dried mint
* Pinch of safflower (optional, I love it)
* Salt and ground black pepper to taste

- Heat the oil in a medium saucepan. Add the onion and garlic and cook, stirring frequently, until onion is transculent, a few minutes. 
- Add the tomatoes and peppers and cook together another minute. 
- Add the tomato paste and pepper paste and stir to combine. Cook for a minute.
- Add the bulgur, dried mint, safflower, and season with salt and pepper to taste. Stir to combine. 
- Pour in about 3 1/2 cups of water or enough to cover the bulgur by 1/2 inch. Bring to a boil over medium heat, cover and cook, until the bulgur has absorbed the liquid, about 15 minutes. Check from time to time and make sure the bottom is not burning. If bulgur hasn’t cook, add a little more water. Do not overdo. 
- Once the bulgur has cooked (it should be tender and but never mushy), remove from the heat, place a paper towel under the lid and cover again - allow to sit aside and “rest” for another 15 minutes before you serve it. This last step will make the bulgur fluffy. Do not worry if at first glance your pilaf looks a bit sticky. The grains will separate as they cool off. 

What else can you add to your pilaf? Crushed dried thyme, paprika, or dried dill. 
.
.
.
.
#quarantinecooking #recipes #nutrition #recipeideas #instafood #whatsfordinner #vegetarianrecipes

On the menu today is bulgur pilaf with tomatoes and peppers. Bulg Read More

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