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

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4.4 from 116 reviews

This Turkish Bulgur Pilaf paired with spicy Adana Kebab offers a delightful and aromatic feast that brings traditional Middle Eastern flavors into your home. The pilaf is richly textured with tomato and bell pepper, simmered in chicken broth, while the Adana kebabs are perfectly spiced ground lamb cooked to juicy perfection in an air fryer. Accompanied by a creamy yogurt sauce and a fresh red onion and parsley salad with sumac, this dish is a harmonious combination of smoky, tangy, and fresh tastes.

Ingredients

For the 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

For the Adana Kebab

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

For the Yogurt Sauce

  • 1 cup Plain Yogurt
  • 2 tablespoons Mayo
  • 1 clove Garlic (minced)
  • 1 teaspoon Black Pepper
  • Herbs (your choice for additional flavor, such as mint or parsley)

For the Red Onion & Parsley Salad

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

For Serving

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

Instructions

  1. Prepare Bulgur Pilaf: In a cooking pot over medium heat, toast the bulgur with olive oil and butter for 3-4 minutes until fragrant. Add the minced garlic, tomato paste, chopped bell pepper, grated tomato, and onion puree. Stir well to combine. Pour in the chicken broth, add salt and paprika, then bring to a simmer. Cover the pot and cook gently for 20-25 minutes until the bulgur is tender and the liquid is absorbed. Remove from heat and let it rest covered for 10 minutes to allow flavors to meld.
  2. Shape & Cook Adana Kebabs: In a mixing bowl, combine the ground lamb with Aleppo pepper and mix thoroughly. Divide and shape the mixture into kebab shapes, typically elongated ovals around skewers if desired. Preheat the air fryer to 425°F (220°C). Place the kebabs in the air fryer basket, leaving space between each. Cook for 12 minutes, flipping halfway through, until cooked through and browned on the outside.
  3. Make Yogurt Sauce & Salad: In a small bowl, combine plain yogurt, mayonnaise, minced garlic, black pepper, and your choice of fresh herbs such as mint or parsley. Whisk until smooth and creamy. For the salad, toss the chopped red onion and parsley with sumac, a pinch of salt, and olive oil in a separate bowl. Mix well to coat evenly.
  4. Assemble & Serve: Spoon the bulgur pilaf onto serving plates. Arrange the cooked Adana kebabs on top. Drizzle generously with the yogurt sauce. Add a side of the red onion and parsley salad, and if desired, serve with pickled cabbage or lettuce and roasted or pickled green chilies for extra flavor and heat.

Notes

  • You can substitute ground beef for lamb in the kebabs if preferred.
  • Adjust Aleppo pepper or chili flakes to control the spice level of the kebabs.
  • Resting the bulgur pilaf after cooking helps to fully absorb flavors and improve texture.
  • The air fryer offers a quick and healthy alternative to traditional grilling for the kebabs.
  • Sumac in the salad provides a tangy flavor; if unavailable, a squeeze of lemon juice can be used as a substitute.

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