Ingredients
- 2 cups bulgur for rice
- 1 onion
- 2 cloves of garlic
- 2 red peppers
- 1- 2 green peppers
- 1 cup grated tomato
- 5 tablespoons of oil
- 1 tablespoon butter
- 10-12 mushrooms
- 4 cups hot water
- 1 meat bouillon
How It Is Made
Onion and garlic are finely chopped. The seeds of the peppers are removed and chopped. Mushrooms are chopped to the desired size. Add onion and garlic to the pot, add oil and fry. When the onions start to become transparent, add the peppers and fry for another 1-2 minutes. Add the mushrooms and grated tomatoes and fry until the mushrooms and tomatoes absorb their water. Add bulgur to the tomatoes and mushrooms that have absorbed their water and fry for about 2 minutes. Dissolve the bouillon in boiling water and add 4 glasses of water to the bulgur. Cook the rice over low heat until it absorbs its water. Turn off the stove and open the lid of the rice that has absorbed its water. Place a paper towel on the pot and close the lid again. The rice is left to infuse until serving.
Aksaray Traditional Cuisine
