Ingredients
- 4 Pieces of Dried Phyllo
- 2 Glasses of Lentils
- 1 Glass of Bulgur
- 2 Tablespoons of Butter
- 1 Tablespoon Tomato Paste
- 1 Teaspoon of Pepper Paste
- 1 Teaspoon of Chili Pepper
- 1 Teaspoon of Salt
- 1 Glass of Hot Water
How It Is Made
Boil the lentils in water until they cover 2 fingers, and when they start to soften, add bulgur and hot water and reduce the heat.
On the other hand, melt the butter in a pan, add tomato paste and fry it. After sprinkling chili peppers on the pan, remove it from the stove and drizzle the tomato paste and butter over it.
Turn the rice upside down, close the lid and let it brew for 5 minutes.
Three of the dry phyllo sheets are placed on top of each other, the fourth phyllo sheet is broken in half and laid with the ends in the middle.
Dried phyllo dough is thin in the middle and thick at the edges. Therefore, after three sheets of dough, the fourth sheet of dough is laid in this way to strengthen the middle part. Rice is poured right in the middle of the dough, the edges are closed and taken to the table.
NOTE: In the region, bulgur pilaf with lentils is eaten with phyllo dough and served with buttermilk and pickles.
Source: Hülya Erol, Aksaray Culinary Culture and Local Dishes Book, Aksaray Governorship Provincial Culture and Tourism Directorate Culture Publications, Aksaray 2018
