Bulgar Pilaf with Chick Peas
A pilaf made with bulgur wheat & chick peas - contributed by Rebecca A. C. Smith

For 250 servings:

  • 26 cups course-grained bulgur
  • 2 1/2 lbs. butter
  • 6 lbs. onions, finely chopped
  • 8 cups cooked chick peas
  • 2 1/2 gallons chicken stock
  • 4 Tbs. salt
  • 2 Tbs. pepper
OR: For 6-8 servings:
  • 1 1/8 cups bulgur
  • 1/8 lb. butter
  • 1/4 lb. onion
  • 1/3 cup chick peas
  • 1 3/4 cups chicken stock
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Saute onions in melted butter until they begin to drown. Stir in bulgur and continue to cook and stir for about 3 minutes. Stir in remaining ingredients. Cook over low heat for 15 minutes. Stir. Turn down fire as low as possible and let cook for 15 minutes more. Remove from heat and let rest for at least 15 minutes before serving.

Algar, Ayla. Classical Turkish Cooking, Traditional Turkish Food for the American Kitchen. New York: HarperCollins, 1991, p. 167.

Bulgar Pilaf with Chick Peas is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Bulgur Pilaf with Chick Peas © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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