Recipe - Bulgur Pilaf Kavurma Fashion

6 tablespoon Butter
1 md Onion, finely chopped
One fourth cup Serrano chiles, seeded and
chopped
1 One fourth cup Bulgur, coarse grade
2 tablespoon Bulgur, coarse grade
Salt
2 cup 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 45
minutes, stirring frequently. Add tomato. Cook 45 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, 1015 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip