Malatya simit pilaf (fine bulgur pilaf)
Serves 4Official
Ingredients
- 800 gWater
- 300 gBulgur
- 220 gOnion
- 30 gTomato paste
- 30 gPepper paste
- 120 gButter step 1
- 20 gSalt
- 40 gButter step 5
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water51%
- Bulgur19%
- Onion14%
- Butter10%
- Pepper paste 2%
- Tomato paste 2%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Finely chop the onions and fry them in melted butter in a pan.
Add both pastes and fry them.
Pour in the water; when it boils, add the salt and bulgur and cook on low heat for 10 minutes.
10 minCover and rest for 10 minutes, then transfer to a serving plate.
10 minIf you like, drizzle extra melted butter over the top.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1182 (Malatya Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026