Recipe
For Vegetable Bulgur Pilaf, 1 kilogram of bulgur, 1 eggplant, 2 carrots, 1 zucchini, and a mixture of green and red (kapya) peppers are combined and tossed with vegetable oil. Butter is added and the vegetables are lightly sautéed. In a separate pot, dried onion and bulgur are sautéed together. An adequate amount of water is added, and the pilaf is left to cook over low heat. When the water is nearly absorbed, the sautéed vegetable mixture is added to the pilaf. The lid is closed, and cooking continues until fully done. After cooking, the pilaf is rested for a short time and then served.