Bulgur Por

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Traditionally, bulgur por combines leftover meat with sautéed vegetables, broth, tomato sauce, and uncooked bulgur for a brand new dish.

My version — inspired by a lunchtime staple that my brother makes — works in reverse: It combines leftover bulgur with freshly-cooked meat and lots of Aleppo Pepper for excellent taste. Squeeze some lemon juice on top, and you’re good to go!



Bulgur Por

Repurposed pilaf with protein!
Course Main Course
Cuisine Mediterranean
Keyword bulgur_pilaf, healthy_pilaf, leftovers, protein
Servings 10


  • 2 cups leftover bulgur (or rice) pilaf
  • 4 tbsp olive oil
  • 2 lbs ground turkey or chicken
  • 3 large carrots
  • 3 large zucchini
  • 1 cup frozen peas
  • 1 14.5 oz can fire-roasted tomatoes
  • 1-1/2 tbsp Aleppo pepper
  • 1/2 tbsp Dried Basil
  • 1/2 tbsp Oregano
  • 1 tsp salt or more, to taste
  • black pepper to taste


  • Wash the zucchini and run it through a grater. (For speed, I use the grating tool on my cuisinart.)
  • Wash and peel carrots and grate in similar fashion. Set veggies aside.
  • Using a large skillet, heat 2 tbsp of the oil over medium heat; add ground meat and cook until browned throughout. Season with the Aleppo pepper, basil, oregano, salt and black pepper, and set aside in a large mixing bowl.
  • Heat the remaining 2 tbsp oil over medium heat in the same skillet. And add the grated veggies and sauté. Add the tomatoes and frozen peas and continue to cook to your liking. I like my veggies al dente. Defintely stop cooking when the mixture gets liquidy. Strain the exess liquid and add the veggies to your large mixing bowl.
  • Add your leftover pilaf to the mixing bowl and stir everything around with a wooden spoon until thoroughly mixed. Adjust seasonings as needed. (I often add a bit more salt at this stage.)
  • Serve in bowls with lemon juice and chopped avocado on top, if you like.
  • This dish freezes really well, so you can enjoy half over the days to come and resurrect the remainder from your freezer for a rainy day.

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