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Turkish Bulgur Pilaf & Adana Kebab: A Flavorful Feast at Home Recipe

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Experience the vibrant flavors of Turkey with this traditional recipe featuring a hearty Bulgur Pilaf paired with spicy Adana Kebabs. This flavorful feast combines perfectly toasted bulgur cooked in a savory tomato-infused broth, succulent ground lamb kebabs seasoned with Aleppo pepper and air-fried to perfection, accompanied by a creamy garlic yogurt sauce and a tangy red onion and parsley salad. Ideal for a delicious, well-rounded meal at home.

Ingredients

Bulgur Pilaf

  • 1 cup Bulgur (medium or coarse grind)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 2 cloves Garlic (minced)
  • 2 tablespoons Tomato Paste
  • 1 medium Bell Pepper (chopped)
  • 1 cup Grated Tomato
  • 1 cup Onion Puree
  • 2 cups Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Paprika

Adana Kebab

  • 1 pound Ground Lamb (can substitute with ground beef)
  • 1 teaspoon Aleppo Pepper (or chili flakes)

Yogurt Sauce

  • 1 cup Plain Yogurt
  • 2 tablespoons Mayonnaise
  • 1 clove Garlic (minced)
  • 1 teaspoon Black Pepper
  • Herbs (your choice for additional flavor)

Red Onion & Parsley Salad

  • 1 small Red Onion (chopped)
  • 1 bunch Parsley (chopped)
  • 1 teaspoon Sumac
  • 2 tablespoons Olive Oil

For Serving

  • Pickled Cabbage/Lettuce (optional)
  • Roasted/Pickled Green Chilies (optional)

Instructions

  1. Prepare Bulgur Pilaf: In a cooking pot, heat olive oil and butter over medium heat. Toast the bulgur for 3-4 minutes, stirring frequently until fragrant. Add the minced garlic, tomato paste, chopped bell pepper, grated tomato, and onion puree, then pour in the chicken broth. Season with salt and paprika. Bring to a simmer, cover the pot, and cook for 20-25 minutes until the bulgur absorbs the liquid and is tender. Remove from heat and let the pilaf rest, covered, for 10 minutes.
  2. Shape & Cook Adana Kebabs: In a mixing bowl, combine the ground lamb with Aleppo pepper. Mix gently to distribute seasonings evenly without overworking the meat. Shape the mixture into kebabs. Preheat the air fryer to 425°F (220°C). Place the kebabs in the basket and air fry for 12 minutes, turning halfway through cooking to ensure even browning and doneness.
  3. Make Yogurt Sauce & Salad: For the sauce, whisk together plain yogurt, mayonnaise, minced garlic, black pepper, and your chosen herbs until smooth and well combined. For the salad, mix chopped red onion, parsley, sumac, a pinch of salt, and olive oil in a bowl to create a fresh and tangy accompaniment.
  4. Assemble & Serve: Serve the bulgur pilaf on plates, top with the hot Adana kebabs, drizzle generously with the garlic yogurt sauce, and garnish with the red onion parsley salad. Optionally, add pickled cabbage or lettuce and roasted or pickled green chilies for extra zest and texture to complete this flavorful feast.

Notes

  • You can substitute ground lamb with ground beef if preferred.
  • Toasting the bulgur enhances its nutty flavor and prevents it from becoming mushy.
  • If you don’t have Aleppo pepper, mild chili flakes are a good alternative.
  • Resting the pilaf after cooking helps it firm up and makes it fluffier.
  • Adjust the yogurt sauce herbs based on your taste; mint or dill work well for added freshness.
  • Using an air fryer gives the kebabs a crispy exterior without additional oil; alternatively, they can be grilled or pan-fried.

Find it online: https://oliviabakes.com/turkish-bulgur-pilaf-and-adana-kebab-a-flavorful-feast-at-home-recipe/