Bulgur pilaf cooked in milk
Ingredients
- 50 gButter
- 70 gOnion
- 300 gBulgur
- 200 gWater
- 600 gMilk
- 34 gClotted cream
- 12 gSalt
- 100 gSpring onion
- 10 gFresh mint
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
- Milk44%
- Bulgur22%
- Water15%
- Spring onion7%
- Onion 5%
- Butter 4%
- Clotted cream 2%
- Salt 1%
- Fresh mint 1%
Ingredients by weight, heaviest at the bottom.
Method
Turn the onion pink in the butter.
Add the bulgur and roast it lightly.
Add the water and milk and bring to a boil.
Stir in the clotted cream and salt and cook.
Add the mint and green onion, stir, and let it rest.
Where this recipe comes from
From a published work: quantities come from Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006); the method is written in our own words.
- Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)Accessed: November 4, 2026
Last changed: November 1, 2026