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!
- 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.