• 1.5 cups coarse bulgur
  • 2 medium sized onions
  • 1 eggplant
  • 1 capia pepper
  • 2 village peppers
  • 1 large tomato
  • 4 cloves of garlic
  • 3 cubes of chicken stock
  • 2 glasses of water
  • 1 teaspoon tomato paste
  • 1 teaspoon of pepper paste
  • 1 tablespoon of butter
  • 6 tablespoons of olive oil
  • 1 heaped tablespoon of dried thyme
  • 1 teaspoon of dried mint
  • 1 teaspoon of black pepper
  • 1.5 teaspoons of salt
  • 1 teaspoon of granulated sugar
  • 1/2 tablespoon of vinegar
  • Chop 1 eggplant in the size of a large backgammon membrane and soak in salted water. Soaking in salt water will ensure that the bitterness of the aubergines will come off and will not darken.
  • Chop 2 medium-sized onions in backgammon skin size and fry them in a wide and shallow pressure cooker where you put 6 tablespoons of olive oil and 1 tablespoon of butter until they begin to brown. Do not be afraid that it will be too oily. The rice will be quite abundant. I can say that this amount of fat is much less than what you eat in kebab restaurants.
  • Strain the eggplants and add to the pan.
  • Chop 1 capia pepper and 2 village peppers to the size of a large backgammon membrane, bring them together in the pan and continue roasting. Capia peppers and village peppers give some color and sweetness, but it doesn’t matter if you don’t have them on hand, you can use any pepper that is at home.
  • If you wish, crush 4 cloves of garlic and add it to the vegetables by slicing large, like I did. It is very nice to come to the mouth like cream once in a while. Also, its flavor is scattered all over the rice.
  • Add 1 teaspoon of tomato and pepper paste each.
  • I like the spices to be fried a little too. For this reason, I put the water not just before adding it, but a few steps before and roast them. 1 heaped tablespoon of dried thyme, 1 teaspoon of dried mint, 1 teaspoon of black pepper and 1.5 teaspoon of salt will be enough.
  • Add 1.5 cups of coarse bulgur.
  • Pass 1 large tomato through the robot and bring it to a puree consistency. Add the tomato puree, 3 cubes of chicken stock, and 1 teaspoon of sugar to slightly lower the acidic taste of the tomato.
  • After adding 2 glasses of water and half a tablespoon of vinegar, close the lid of the pressure cooker and turn the pressure setting to 2. The vinegar will add a pickled sourness to the rice, increasing its flavor one click.
  • Cook over high heat until the green disc appears.
  • When the green disk appears, reduce the heat and cook for another 7 minutes.
  • After it is cooked, cover the bottom of the pan and let it stand without steam for 1 minute.
  • After removing the steam, cover a kitchen cloth and let it steep for 10 minutes. Bulgur pilaf should stay a little juicy. Because bulgur absorbs a lot of water. If there is a grain like rice pilaf, it will dry well when it cools down. Although it is a matter of taste and preference, I love the bulgur pilaf on its smoke, which can be crushed with a fork and put together.
  • Eat it with pickles or yoghurt.


  • 1 kg of tomatoes
  • 1 onion
  • 5 cloves of garlic
  • 1 bunch of basil
  • 2 sprigs of thyme

  • 3 tablespoons of sesame seeds
  • 1.5 tablespoons of flour
  • 4 glasses of water
  • 1 teaspoon tomato paste
  • 1 tea glass + 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 2.5 teaspoons of salt
  • 2.5 teaspoons of black pepper
  • 1 teaspoon of granulated sugar
  • Coarsely chop 1 onion and roast 2 tablespoons of olive oil in a heated pot, caramelizing slowly on the bottom. Thus, the sweet taste of the onion will add flavor to the whole soup.
  • After the onions change color, add 5 cloves of garlic to the pan and fry for half a minute.
  • Add 1 tablespoon butter, 1 teaspoon tomato paste and 1.5 tablespoons flour to the pan. Continue roasting by crushing with the back of the spoon until the raw smell of the flour disappears and takes color.
  • Add 4 diced tomatoes on it and mix. We also use the chopped and slightly cooked tomatoes we prepare for winter in the workshop. If you are going to use it like this, you need two glasses of tomato puree. When I use whole tomatoes, I do it without peeling the tomatoes. It is a slightly rougher soup, but otherwise I feel like I have not eaten a very tasty part and wasted. You can peel them off if you wish.
  • Add 1 teaspoon of granulated sugar to the tomato to make it a little bland.
  • Add 2 sprigs of thyme thyme, 2 teaspoons of salt, 1 teaspoon of granulated sugar and 2 teaspoons of black pepper as spice.
  • Add 4 glasses of water and close the pressure cooker lid.
  • Turn the pressure setting to position 2 and cook over high heat until the green disc appears. When the green disc appears, reduce the heat and cook for another 10 minutes.
  • After 10 minutes of cooking, depressurize the pot and open its lid.
  • Stir the soup through the hand blender until smooth.
  • In a pan, fry 3 tablespoons of sesame seeds until they turn golden-brown.
  • Put 1/3 of the roasted sesame seeds and 1 bunch of basil leaves on the robot, add 1 tea glass of olive oil, half a teaspoon of salt and pepper and run the robot for 1-2 minutes, stopping in between. If you run it without stopping, the oil you have prepared will darken because the basil darkens easily.
  • When the mixture is well identified and smooth, remove it from the robot and add the sesame you have removed.

  • After you put the soup in the bowl, drip it indiscriminately from your green oil with a spoon.
  • Place a few thin slices of cheese on it and melt in the heat of the soup.
  • Your delicious and fast soup, which you can find in the most elegant restaurants, is ready.

mark henry

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