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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.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water51%
  2. Bulgur19%
  3. Onion14%
  4. Butter10%
  5. Pepper paste 2%
  6. Tomato paste 2%
  7. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Finely chop the onions and fry them in melted butter in a pan.

  2. Add both pastes and fry them.

  3. Pour in the water; when it boils, add the salt and bulgur and cook on low heat for 10 minutes.

    10 min

  4. Cover and rest for 10 minutes, then transfer to a serving plate.

    10 min

  5. If you like, drizzle extra melted butter over the top.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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