Turkish Mcver
Discover the hearty and flavorful world of Turkish cuisine with this Turkish Mcver recipe, a nourishing one-pot dish brimming with vibrant vegetables and aromatic spices. Made with medium-coarse bulgur wheat, this wholesome recipe combines the earthy nuttiness of grains with the sweetness of tomatoes, the freshness of bell peppers, and the subtle warmth of paprika and cumin. Softened with a rich tomato paste and simmered in water or vegetable stock, the bulgur absorbs every layer of flavor, resulting in a perfectly tender and satisfying dish. Finished with a sprinkle of fresh parsley, Turkish Mcver is a versatile meal that can be enjoyed as a comforting vegetarian main course or paired with grilled meats for a complete dinner spread. Ready in just 45 minutes, it's an easy and healthy recipe ideal for weeknight cooking!
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Recipe Information
Ingredients
- 1 cup bulgur wheat (medium-coarse)
- 1 medium, finely chopped onion
- 2 medium, finely diced tomato
- 1 medium, finely diced green bell pepper
- 1 medium, grated carrot
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cups water or vegetable stock
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, finely chopped fresh parsley
Instructions
Rinse the bulgur wheat under cold water, drain, and set aside.
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
Stir in the green bell pepper and grated carrot, cooking for another 3-4 minutes until the vegetables begin to soften.
Add the diced tomatoes and tomato paste, mixing well. Cook for 2-3 minutes to allow the tomatoes to break down and the paste to incorporate.
Season with paprika, cumin, salt, and black pepper, stirring to combine the spices with the vegetable mixture.
Add the rinsed bulgur wheat to the pan and stir to coat it evenly with the vegetable and spice mixture.
Pour in the water or vegetable stock, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the saucepan with a lid, and let the bulgur simmer for 15-20 minutes, or until the liquid is absorbed and the bulgur is tender. Stir occasionally to prevent sticking.
Once cooked, remove the pan from the heat and fluff the bulgur with a fork.
Garnish the dish with freshly chopped parsley before serving.
Serve warm as a main course or alongside grilled meats or salads.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6529 mg | 284% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 39.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2675 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
