Bulgur Tomato Pilaf (Sayet)
Bulgur Tomato Pilaf (Sayet)
This “bulgur tomato pilaf”/” sayet”, strongly reminds me of my mother’s cooking. A healthy, frugal and an economical budget stretcher meal like lots of the recipes of south Lebanon. Most recipes of the region have been learned from grandmothers who prepared their meals from their garden or farm produce – tomatoes, bulgur, onions and olive oil.
A simple delicious meal by itself that can be equally good as a side dish to accompany grilled meat or chicken – it takes 30-35 minutes to be ready. The bulgur will soak out the tomatoes, developing a delicious tasty pilaf. Red hot pepper adds a delightful zing to the dish. I used fresh red Habaneros, but you can use fresh or powdered chilies as well. This is one of thoses dishes that tastes even better the second day. 
Enjoy!
Ingredients:
- 1 cup coarse bulgur
- 2 large onions, finely chopped
- 1 kg. / 2 lb 4 oz. fresh red ripe tomatoes, blended
- 1/3 cup olive oil, or a combination of olive oil and canola oil
- 1 heaped tablespoon tomato paste
- 1 tablespoon salt, or to taste
- Crushed Habaneros/ red chilies, crushed, or chili powder, optional (but I do recommend it)
- 1 ¼ cups water
Directions:
- Over medium heat, pour the oil to a pot, add the chopped onions and sauté to tender.
- Add the blended tomatoes, water, bulgur and tomato paste; season with salt and crushed red pepper.
- Cover the pot and cook over low heat for 30 minutes. Serve it with pita bread and radishes. Enjoy!!
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Instructions
No Steps Found !
- Course : MAIN DISHES
- Recipe Type : LEBANESE RECIPES, MAIN DISHES, MAIN DISHES, RECIPES FROM AROUND THE WORD
- Ingredient : Coarse Bulgur
9 Responses to Bulgur Tomato Pilaf (Sayet)
Leave a Reply to Denise Browning Click here to cancel reply.
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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Love bulgur wheat and how versatile it is… from this delicious pile of pilaf to kibeh and tabbouleh. Happy Thanksgiving, Hadia!
Thank you, Denise! Yes! Agreed and glad to see you appreciating bulgur recipes.
Fantastic, I put in some jalapeño peppers without the seeds. You made bulgur a much better dining moment. Muchos gracias!
Thank you Ramon. Jalapenos would be a great addition too. I am glad you liked! Xo xo!
Hello Mrs. Hausa, just wanted to say I’m your biggest fan and I love fillin’ my little tumtum with some good cooking.
You are very welcome, Fee! Xo xo!
Hi Hadia, Can you add lamb or chicken to this dish or will it kill the taste?
Absolutely you can add lamb, Madelin; boil the lamb separately, and use the broth for more flavor, and for chicken bulgur pilaf, check this recipe: https://hadiaslebanesecuisine.com/newsite/recipe-items/chicken-bulgur-pilaf/