• 1 glass of Extra Extra Coarse Bulgur
  • 1 tablespoon of olive oil
  • 1 small onion (finely chopped)
  • 1/3 small glass of chickpea (previously boiled)
  • ½ small glass of green lentils (previously boiled)
  • ¼ red capia pepper (chopped as cubes)
  • 1 teaspoon of pepper paste
  • 1 coffee spoon of butter
  • 1 teaspoon of flaked chilli
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 2 glasses of boiled water


1- Put the olive oil and butter in a broad and shallow pan. When melt, add the onions and char them until they are pinkish. Add red capia peppers shopped as cubes 1 minute more.

2- Then, add pepper paste and bulgur and mix them 1 minute more. After charring them, add boiled chickpea and green lentils.

3- Add flaked chilli, black pepper, salt and boiled water and let it for cooking for 15 minutes until bulgur almost absorbs water.

4- You may serve your pilaf after letting it rest for 20 minutes.