Turkish Bulgur Pilaf Recipe

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May 03, 2019, Updated Apr 17, 2026

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Turkish style bulgur pilaf is a classic hearty and healthy dish that is easy to make and makes a great replacement for rice. Coarse bulgur is cooked with onion, garlic, peppers and tomatoes, making a tasty pilaf in just 30 minutes.

Turkish style bulgur pilaf is a classic hearty and healthy side dish dish that is very easy to make. It's a great alternative to rice and can be served with many dishes.

You’ve been loving our Turkish recipes and I’m happy to let you know that more are coming! If you’re new here, make sure to check out recipes such as Turkish white bean salad and lahmacun (Turkish pizza). And if you’re a baker, don’t miss out on our step-by-step tutorial on how to make simit, it’s a keeper. The recipe I’m sharing with you today is an all time favorite Turkish side dish called bulgur pilaf. This recipe follows the traditional Turkish method, where the bulgur is sautéed in with onion and green pepper before any liquid is added, a step that’s non-negotiable in Turkish households.

About This Recipe
Everything You Need to Know About Bulgur
Ingredients
How To Make Bulgur Pilaf
Tips To Make The Best Bulgur Pilaf
Serving Suggestions
Frequently Asked Questions
More Turkish Recipes
Turkish Bulgur Pilaf Recipe

About This Recipe

Bulgur pilaf or as the Turks call it, bulgur pilavi, is a classic dish that’s made with just a few ingredients and is a staple of Turkish dinner tables. Every Turkish mom (anne) knows how to make it and it’s one of the first dishes a new cook will learn. In Turkish home cooking, bulgur pilaf is one of the first dishes to learn, it’s considered a foundational recipe that every cook should master before moving on to more complex dishes.

You can find bulgur pilaf in almost all Turkish restaurants. Many dishes such as doner plate come with a side of bulgur pilaf so usually there is no need to order it separately. With a little bit of yogurt, this dish is very comforting.

Everything You Need to Know About Bulgur

Bulgur is made by parboiling whole wheat and drying it (usually in the sun), and then grinding it into various grain sizes from fine to coarse. Fine bulgur is usually used for salads such as Turkish bulgur salad (Kisir) or tabouli. Coarse bulgur is usually used to make pilaf.

Since bulgur is almost pre-cooked, it takes less time to cook it compared to whole wheat. Bulgur has a nutty texture and flavor that makes it a great option for side and main dishes. It should be noted that bulgur should not be confused with cracked wheat. Cracked wheat is made from wheat when it’s not par-boiled.

How did bulgur become a staple in the Turkish kitchen? During the Ottoman era, rice was considered a luxury item that wasn’t available to everyone, leaving bulgur to be a staple in the Turkish kitchen. Up to this day, bulgur remains as a main ingredient in almost every Turkish home even though rice pilaf has become a staple as well.. Turkish cuisine offers so many ways to use coarse or fine bulgur such as using it to make side dishes, salads and even vegan “meatballs”.

Ingredients

To make turkish bulgur you need bulgur, olive oil, onion, tomatoe, pepper, tomato paste and garlic.

Bulgur: As I mentioned above, we use coarse bulgur to make this recipe. the grains are larger and they take longer to cook compared to fine bulgur. When shopping, look for coarse bulgur #3. You can find coarse bulgur in Middle Eastern or Mediterranean stores as well as many supermarkets.
Vegetables: You are going to need onion, garlic, tomatoes and green peppers. Turkish people usually use Carliston pepper which is very similar to sweet banana pepper. However, if that’s not available, you can use Italian green pepper or simply green bell pepper.
Tomato paste: A staple in Turkish cuisine, tomato paste adds both color and flavor to the dish. You can swap half of the tomato paste for Turkish red pepper paste (biber salçası) for deeper flavor.

How To Make Bulgur Pilaf

Heat the olive oil in a pot over medium heat. Wash the bulgur pilaf a few times and set it aside. Sauté chopped onion until translucent and then add in the garlic. Cook for a minute and add the green pepper. Cook on medium low for a few minutes until the pepper starts to soften and the onion starts turning golden.

Add in the tomatoes and cook so they start releasing their juice. Add in the tomato paste, salt and pepper. Cooking the tomato paste for a few minutes will help it release more color and flavor into the dish.

Add in the tomatoes, tomato paste and spices.

Add in the washed and drained bulgur and stir well so it’s combined with the vegetables and tomato paste. Turn the heat to medium high and add the water. Once it starts simmering, put the lid on and let it cook on medium until the water is almost completely evaporated.

Wrap the lid in a clean kitchen towel and place it back on the pot. Turn the heat to low and cook for another ten minutes. Turn the heat off, let the bulgur sit for 5 minutes then fluff it with a fork.

Wrap thelid in a kitchen towel and place on the pot.

Tips To Make The Best Bulgur Pilaf

After making this dozens of times, I’ve found that the ratio of liquid to bulgur is everything. I always use 1.75 cups of water for every cup of coarse bulgur for perfectly fluffy results.
Bulgur absorbs water as it cooks and it becomes fluffy. Check out the water while cooking the bulgur and add more water, 1/3 cup at a time if you feel that it’s not cooked yet.
If your bulgur comes out mushy, the most common culprit is too much liquid or lifting the lid too early. If it comes out dry, your heat was too high, next time reduce it after the first boil.
Instead of water you can use vegetable or chicken stock.
Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, simply microwave or heat on the stove top over medium low heat.
You can always add more vegetables to bulgur such as mushrooms, corn or green peas.

Serving Suggestions

As you see in the photos, bulgur pilaf is usually served individually. Transfer some bulgur pilaf to a small bowl and press it well. Place a plate on top of the bowl and invert it. The bulgur pilaf will come out easily as one beautiful dome.

Traditionally, bulgur pilaf is served at restaurants as a hearty side dish with Turkish stuffed eggplant (karniyarik), shish tawook, beyti kebab, adana kebab, ali nazik, or beef shish kabob. It’s also common to serve the meal with some cacik or shepherd’s salad (Coban salatasi).

Frequently Asked Questions

Can I make bulgur pilaf in advance?

Yes! Bulgur keeps very well therefore you can make it a couple of days in advance and simply heat it in a pot or in the microwave when you’re ready to serve.

Is bulgur good for you?

Bulgur is very healthy and is packed with fiber and is a low calorie vegetarian and vegan staple in the kitchen. However, bulgur is not gluten-free since it’s made of whole wheat. If you are following a gluten-free diet, please keep that in mind

What’s the difference between couscous and bulgur?

Couscous and bulgur are two different grains and there are some noteworthy differences. While grains of fine or Pearl couscous will tend to always be the same size, bulgur comes in different grain sizes (from fine to extra coarse). Moreover, couscous is a staple of the North African kitchen and bulgur is a common item in Middle Eastern and some Mediterranean cuisines.
As mentioned before, bulgur is made from whole wheat but couscous is made from semolina which is husked and crushed wheat.

What cookware works best for this recipe?

You can use a non stick saucepan or a Dutch oven for this recipe.

How can I make this dish spicy?

The flavors of this dish come from all the vegetables and the addition of salt and pepper. However, if you would like to jazz things up, add some Aleppo pepper (Pul Biber) to give it a kick.