6 tb Butter
1 md Onion, finely chopped
1/4 c Serrano chiles, seeded and
-chopped 1 1/4 c Bulgur, coarse grade
2 tb Bulgur, coarse grade
Salt 2 c Beef or chicken stock,
-boiling Mint From “Nevin Hallci’s Turkish Cookbook,” by Kevin Hallci. Heat butter in saucepan. Add onion and saute over medium heat 5 minutes. Add chiles to taste. Saute 3 minutes. Add bulgur. Saute 4-5 minutes, stirring frequently. Add tomato. Cook 4-5 minutes. Season to taste with salt. Add boiling stock and cover pan. Cook 3 minutes on medium heat, then reduce heat to low and cook until bulgur absorbs liquid and holes appear on surface, 10-15 minutes. Reduce heat to very low. Place dish towel over mouth of saucepan and place lid over towel. Let steam 20 minutes. Remove lid and towel, stir with slotted spoon, lifting gently from bottom of pan. Recover with towel and lid. Let stand 10 minutes more. Season to taste with chopped mint. Serve.