How Do You Make Traditional Bulgur Pilaf?
• In a jug, dissolve the stock cube in the boiling water, and put aside’; } s += “”; document.write(s); return; } google_ad_channel = ‘+7733764704+1640266093+9911500640+7416705818+8388126455+8941458308+0782835788+7122150828’ + xchannels + gchans; google_ad_client = “pub-9543332082073187”; google_ad_output = ‘js’; google_ad_type = ‘text’; google_feedback = ‘on’; google_ad_region = “test”; google_ad_format = ‘250x250_as’; //–> • Melt the butter in a thick-bottomed saucepan over low heat • Add the bulgur to the saucepan, and stir with a wooden spoon, till all the grains are coated with butter • Add the salt, pepper, and the stock you made up in the jug • Stir well, then stretch a cloth across the top of the saucepan before placing the lid on top. (This is to catch the condensed steam, and prevent it dripping down onto the bulgur).
