What's cooking Wednesday...

I have come to love Turkish food. The flavors are intense and robust, the food is rich yet doesn't leave you feeling like you gained a whole person in completing the meal. In the Turkish culture, cooking is an art...and art I have struggled to come close to mastering. However, finally learning that cooking everything on HI is not better and will not make dinner ready faster, has helped. So, I have been forcing myself to slow down in the kitchen...to appreciate and savor the food that I am preparing. I have been trying to incorporate more and more traditional Turkish recipes into our dinner menus. Like I said, I love the food...and I know that it is something nice I can do for Ilker. He never complains about my cooking, but he does get a little more excited when he sees I am preparing a Turkish dish (except if I am preparing Chili, that is winning in the faves right now)

Aside from loving the taste of the food...I love all of the colors and textures. The ingredients are fresh, and the dishes almost always create a beautiful presentation on the plate. I have been inspired to photograph this "new" food as I prepare it. For myself, because I am drawn to its beauty, but also to share with you guys. I have decided to post a pic and recipe for one dish a week....and call it What's Cooking Wednesday.

Tonight is Eggplant Bulgar Pilaf

and the Recipe is:

2 cups of bulgur (I chose to use fine bulgur, but it'll be great with coarse bulgur, too)
3 1/2-4 cups of water
1 big American eggplant or 2 regular size ones, peeled in stripes and diced
4 tomatoes, diced
1 onion, chopped finely
2 banana peppers, chopped
1 red pepper, chopped
2 tbsp pine nuts
1 tbsp currants
2 tbsp olive oil
1/2 bunch flat leaf parsley, chopped
salt & pepper

-Brush olive oil on a shallow oven pan (use aluminum foil to avoid a mess) , put diced eggplant on it, and bake for 20-25 minutes at 375F.
-Heat 2 tbsp olive oil in a pot (it's easier to cook bulgur with non-stick pots). Add onions and stir for a couple of minutes. Add pine nuts, red and green peppers, and currants. Stir until peppers are cooked and nuts are golden brown.
-Add diced tomato and cook for 4-5 minutes.
-Add bulgur, stir constantly for a couple of minutes.
-Add water. Start with 3 1/2 cups of water. Cover and cook on low-medium until bulgur soaks water--this will take approximately 20-25 minutes. Some bulgur would be fine with a bulgur to water ratio of 1 to 1 1/2, some with 1 to 2. So check if the bulgur is cooked; if not add the rest of the water. Cover and cook on low.
-After you turn it off, cover the top of the pot with a clean kitchen towel or a paper towel. Put the lid back on and let rest for 10 minutes.
-Fluff the pilaf with a serving fork. Add eggplant and parsley. Mix well and serve

from Almost Turkish Recipes, my new favorite blog