I would've browned my noodles a little longer to give them more color, but otherwise, it's spot on. Sometimes my grandmother would add chick peas – very hearty!
Parev! I make my pilaf the same way, only we omit the red pepper flakes and use black pepper instead. We usually make rice pilaf but bulgur is good too. The main thing is to avoid burning the fine egg noodles by watching them closely and with stirring and to leave the lid on while cooking. Like you, I always use chicken broth, not water. Nice job!
I cringed the minute he used a metal spoon in a Teflon pan. Yikes!
I make bulgur pilaf with chopped onions,chopped tomatoes and chopped green bell peppers.
where is the onion and tomato ???
What happens if you take the cover off? You said you learned the hard way, now I'm curious! But thanks for this, I didn't realize it only takes 5 minutes to cook, I would have left it in for 45 minutes like brown rice lol. Can't wait to try this. Thumbs up
thank you so much for the recipe! we always made the noodles with white and brown rice however never thought about bulgur instead of rice! looks YUMMMY! will be making it soon!
cooking time only 5 min its just a jok
thank you for the recipe
thank you for your post, I just went and made my own (had no fideo) will continue to work on it until it tastes like the kebob express here, that I love so much.
Thank you soooo much!!!
I love this thanks for the video ! Time to cook some bulgur pilav 🙂
axr mer hayer@ shat bari martiqen.
Another excellent one, Doug!
So funny how we share a similar heritage in the making of pilaf…My mother was told by her mother and passed on the very same stern but loving admonishment to myself (spoken like a true Haigazian): You never, ever take the lid off to check it, Anoushig!
this video is great, my pilaf was a success because I watch while doing the dish, love it!!!!
I remmember the Green Elm owned by Mike Kalajian Sr. later became involved in Near East Pilaf.
apres ,halala yexpair
great video Doug. the pilaf looks tasty!
Fantastic! Nice touch moving the camera a smidge while he were supposed to be waiting!
Well I grew up eating homemade pilaf thats not it
100% authentic recipe
Nice job, Doug! Thank you.
Total game changer ! Thank you very much
I would've browned my noodles a little longer to give them more color, but otherwise, it's spot on. Sometimes my grandmother would add chick peas – very hearty!
Parev! I make my pilaf the same way, only we omit the red pepper flakes and use black pepper instead. We usually make rice pilaf but bulgur is good too. The main thing is to avoid burning the fine egg noodles by watching them closely and with stirring and to leave the lid on while cooking. Like you, I always use chicken broth, not water. Nice job!
I cringed the minute he used a metal spoon in a Teflon pan. Yikes!
I make bulgur pilaf with chopped onions,chopped tomatoes and chopped green bell peppers.
where is the onion and tomato ???
What happens if you take the cover off? You said you learned the hard way, now I'm curious! But thanks for this, I didn't realize it only takes 5 minutes to cook, I would have left it in for 45 minutes like brown rice lol. Can't wait to try this. Thumbs up
thank you so much for the recipe! we always made the noodles with white and brown rice however never thought about bulgur instead of rice! looks YUMMMY! will be making it soon!
cooking time only 5 min
its just a jok
thank you for the recipe
thank you for your post, I just went and made my own (had no fideo) will continue to work on it until it tastes like the kebob express here, that I love so much.
Thank you soooo much!!!
I love this thanks for the video ! Time to cook some bulgur pilav 🙂
axr mer hayer@ shat bari martiqen.
Another excellent one, Doug!
So funny how we share a similar heritage in the making of pilaf…My mother was told by her mother and passed on the very same stern but loving admonishment to myself (spoken like a true Haigazian): You never, ever take the lid off to check it, Anoushig!
this video is great, my pilaf was a success because I watch while doing the dish, love it!!!!
I remmember the Green Elm owned by Mike Kalajian Sr. later became involved in Near East Pilaf.
apres ,halala yexpair
great video Doug. the pilaf looks tasty!
Fantastic! Nice touch moving the camera a smidge while he were supposed to be waiting!
mmmmm looks awesome
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