Bulgur Pilaf with Vermicelli and Grilled Sujuk
(Sehriyeli Bulgur Pilavi ve Sucuk Izgara)
1/2 cup Turkish bulgur, large grain, washed and drained - I always use Turkish Bulgur which tastes is better:)
1 cup hot water
2 tbsp extra virgin olive oil
1 medium size onion, cut in small size
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium
1 tbsp butter
1/4 cup vermicelli noodles
Saute the onion with olive oil until it is softened over medium heat. Add all the ingredients, except butter and vermicelli noodles, then stir. Put the lid on and start to cook pilaf over very low heat.
Meanwhile, place the butter and vermicelli noodles in a small pan. Cook until the colour of vermicelli noodles turns to light brown over just under medium heat. Do not burn them!
Check the Bulgur Pilaf, when you start seeing holes towards the end, add in the lightly browned vermicelli noodles and stir. Close the lid and continue cooking until the bulgur is done, ie. when all the liquid has evaporated. Let the Bulgur Pilaf stand for about 5 minutes.
Meanwhile, remove the skin of Sujuk. Cut in half lengthwise. Preheat the barbecue or oven (grill). Place them on the rack and grill the sujuk for about 3-4 minutes on both sides.
Place Grilled Sujuk on the Bulgur Pilaf with Vermicelli, serve with Ayran and Tomato Salad.
Remove the skin of the Sujuk. Cut in half lengthwise. Preheat the barbecue or oven (grill). Place them on the rack and grill the sujuk for about 3-4 minutes on both sides. Place Grilled Sujuk inside a Turkish bread corner along with green pepper. Serve with Ayran.