Bulgur pilaf (plof) from Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on May 23, 2017

    This didn't turn out well at all, a shame because it tasted good. After the 15 minute cook time, the bulgur was done but the mixture was soupy. Draining and steaming it for a few minutes helped eliminate the excess liquid but by that time, the bulgur was overcooked.

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