| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 3.5g | 0.6g | 33g |
| sugars | fibre | protein | salt |
| 3g | 7g | 6g | 0.2g |
Why I Love Turkish Bulgur-Stuffed Okra
Discovering the Turkish Delight : Bulgur-Stuffed Okra
Infused with the hearty warmth of the Anatolian peninsula, the recipe of Bulgur-Stuffed Okra has stolen my heart. This Turkish treasure is emblematic of my passion for exploring the culinary arts. Although I’ve spent most of my life unfolding the complexities and blend of flavors unique to the Pacific Northwest and Japan, I must confess that the world of Turkish ensemble has been a beautiful detour.
The joy of sharing this recipe is not only in bringing to light the essence of Turkish cuisine but also appreciating the versatile hero ingredient of this recipe – Okra. Who would have thought these little green fingers could be a canvas for flavors with such depth!
Ingredients in Harmony
The journey into the heart of this recipe starts by wrapping 24 of these fresh okra pods around a prosperous heart of bulgur wheat. The filling is an eloquent mixture of sweet onions, the subtle bite of garlic, and the earthy richness of tomato paste. A gentle drizzle of olive oil, the union of cinnamon and allspice as well as a restrained measure of salt and pepper bring out arrangement of flavors that’s close to a symphony.
The vegetable broth is another key player here, embracing and infusing every grain of bulgur wheat in a warm, robust flavor profile. Topped with a spritz of fresh lemon juice and a fragrant offering of fresh parsley, there’s just enough intrigue and contrast to keep my taste buds satiated yet craving more.
The beauty of this recipe is that even though with a Turkish heart, it effortlessly brings in some of the elemental notes reminiscent of my days in Seattle, with its focus on fresh ingredients. And yet it reminds me also of Japan, with its delicate harmony of flavors and presentation. No matter where you are, you can bring the world to your kitchen…
Often, as I tuck into my meticulously crafted Bulgur-Stuffed Okra, I am reminded of the celebrated Turkish chef Musa Dağdeviren. His commitment towards preserving traditional Turkish culinary art, his reverence for fresh ingredients, and his capability of turning seemingly basic elements into a profound experience has always been a source of inspiration. This powerhouse of a chef constantly reminds and encourages me to step out of my comfort zone, to explore the untouched territories around the globe and bring forth the lesser-known but great flavours back into my kitchen!
What You’ll Need
- 24 fresh okra pods
- 1 cup of bulgur wheat
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 3 tablespoons tomato paste
- 1.5 cup vegetable broth
- 1 tablespoon fresh lemon juice
- Extra parsley for garnish
Method
Step One
Start by rinsing the okra pods in cool water. Once rinsed, cut a long slit from the tip to the stem end of each pod, making sure not to cut all the way through. This allows for the stuffing of the bulgur mixture later in the process.
Step Two
Pour some water into a pot and bring it to boil. Add the bulgur wheat into the boiling water and leave it for about 10 minutes or until it softens. Then, drain the water and set the bulgur aside.
Step Three
Using a pan, heat the olive oil on medium heat. Add the onions and minced garlic into the heated oil and sauté until they turn translucent.
Step Four
Stir in the drained bulgur, cinnamon, allspice, salt, and black pepper into the pan with the sautéed onions and garlic. Mix these ingredients together until they are evenly distributed.
Step Five
Add in the chopped parsley, tomato paste, and half of the vegetable broth. Continue stirring the mixture until it thickens. This will be used as the stuffing for the okra pods.
Step Six
Begin stuffing each of the okra pods with the prepared bulgur mixture. Ensure each one is filled but not overstuffed.
Step Seven
Place the remaining vegetable broth at the bottom of a slow cooker, and carefully arrange the stuffed okra pods on top, slit side up. Pour fresh lemon juice over the okra.
Step Eight
Cook the okra on a low heat setting until it is tender. This could take two to three hours.
Step Nine
Once the okra is tender, transfer it to a serving dish and garnish with the extra parsley before serving. Your Bulgur-Stuffed Okra is now ready to be enjoyed!
