cook-food

Before this meal came together I was not certain how it was going to turn out. Although bulgur is widely used in Turkish cuisine, I had not cooked with red bulgur before and had never incorporated any type of bulgur with carrots or fresh peppers let alone fennel, a vegetable with a strong aromatic flavor. Since there are only a few recipes that I know how to create from fennel I was nervous about the outcome. Nevertheless, the result was astonishing to me. The dish was so flavorful and delicious I enjoyed it tremendously. I think fish, lobster or shrimp would accompany this meal very well. Note: If red bulgur is not available, regular (yellowish) bulgur can be used. ¾ cup red bulgur (fine grind) 1 fennel root (chopped) 1 red bell pepper (chopped) 3 small carrots (sliced) ¼ cup chopped onion 3-4 cloves garlic (chopped finely) ¼ cup olive oil 1 tsp cracked red pepper ¼ tsp cumin ¼ tsp ground black pepper ¼ tsp cayenne 1 ¼ tsp salt 1 cup water Heat olive oil in a pan on medium heat. Add ...